BUTTERMILK BRINED ROAST CHICKEN

Buttermilk Brined Roast Chicken image

Number Of Ingredients 2

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Ingredients

1 piece 3 1/2 - 4 LB roasting chicken
2 cups Buttermilk

Steps:

The day before you want to cook the chicken, remove the wingtips by cutting through the first wing joint with poultry shears or a sharp knife. Reserve for stock. Season the chicken generously with salt and let it sit for 30 minutes. Stir 2 tablespoons of kosher salt or 4 teaspoons fine sea salt into the buttermilk to dissolve. Place the chicken in a gallon-size resealable plastic bag and pour in the buttermilk. If the chicken won't fit in a gallon-size bag, double up two plastic produce bags to prevent leakage and tie the bag with a piece of twine. Seal it, squish the buttermilk all around the chicken, place on a rimmed plate, and refrigerate. If you're so inclined, over the next 24 hours you can turn the bag so every part of the chicken gets marinated, but that's not essential. Pull the chicken from the fridge an hour before you plan to cook it. Preheat the oven to 425°F (220°C), with a rack set in the center position. Remove the chicken from the plastic bag and scrape off as much buttermilk as you can without being obsessive. Tightly tie together the legs of the chicken with a piece of butcher's twine. Place the chicken in a 10-inch cast iron skillet or shallow roasting pan. Slide the pan all the way to the back of the oven on the center rack. Rotate the pan so that the legs are pointing toward the rear left corner and the breast is pointing toward the center of the oven (the back corners tend to be the hottest spots in the oven, so this orientation protects the breast from overcooking before the legs are done). Pretty soon you should hear the chicken sizzling. After about 20 minutes, when the chicken starts to brown, reduce the heat to 400°F and continue roasting for 10 minutes and then move the pan so the legs are facing the back right corner of the oven. Continue cooking for another 30 minutes or so, until the chicken is brown all over and the juices run clear when you insert a knife down to the bone between the leg and the thigh. When the chicken's done, remove it to a platter and let it rest for 10 minutes before carving and serving.

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DHANDA JATT

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I love that this buttermilk brined roast chicken is healthy and delicious. It's a great way to get your protein and vegetables in.

RAFI GAMING YT 21

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This buttermilk brined roast chicken is the perfect comfort food. It's warm, comforting, and delicious.

Hridoy Rahman

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I'm so happy I decided to try this buttermilk brined roast chicken recipe. It's now my go-to recipe for roast chicken.

Jawad Ahmed

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This buttermilk brined roast chicken is so easy to make, but it tastes like it came from a fancy restaurant.

Pro gamer

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I'm always looking for new ways to cook chicken, and this buttermilk brined roast chicken is definitely a winner.

Faderera Benjamin

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I love that this recipe uses buttermilk. It gives the chicken a really nice tangy flavor.

Stephen Mwaniki

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I've tried other buttermilk brined roast chicken recipes before, but this one is by far the best.

Peter Tromp

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This buttermilk brined roast chicken is a game-changer! I'll never make roast chicken any other way again.

SANDIP PARAJULI

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I'm so glad I found this recipe. It's a keeper!

Rebecca Alvarez

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This is the best roast chicken I've ever had! The buttermilk brine makes it so moist and flavorful.

Rama Lee

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I made this buttermilk brined roast chicken for my family and they loved it! Even my picky kids ate it all up.

Shihab Chowdury Salik

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This buttermilk brined roast chicken is the perfect dish for a special occasion. It's elegant and delicious, and it's sure to impress your guests.

Emma Hejhal

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I love that this recipe is so simple and straightforward. I don't have to worry about marinating the chicken for hours or using a lot of complicated ingredients.