This recipe is adapted from Samin Norset's "Salt, Fat, Acid, Heat" book. It's delicious. I like to serve it with garlic mashed potatoes, string beans with toasted and buttered sliced almonds, and a cucumber dill salad.
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Step 1: Generously salt the chicken and let it sit for 20 minutes. Step 2: Put 2 tablespoons of salt into the buttermilk and stir until it is dissolved. Place the chicken in a gallon-size resealable plastic bag. Pour the buttermilk into the bag, seal it and squish the buttermilk around the chicken. Refrigerate for 12 to 24 hours, turning occasionally so every part of the chicken gets marinated. Step 3: Remove the bag from the refrigerator one hour before roasting and let it sit. Preheat the oven to 425℉ with a rack in the center of the oven. Remove the chicken from bag and wipe away the buttermilk, using your hands. (Not a paper or cloth towel). Tuck the wing tips under the body and tie the legs together with a piece of butcher's twine. Step 4: Place the chicken on a roasting rack in a shallow roasting pan. Slide the pan into the oven, rotating it so that the legs face the left corner and the breasts are toward the center. After 20 minutes, when the chicken begins to brown, reduce the heat to 400℉ and continue cooking. |
Ingredients:
Step 5: After 10 minutes move the pan so the legs are facing the right rear corner of the oven. Continue cooking until the chicken is brown all over and the juices run clear when you poke it with a knife between the leg and thigh. If the skin is getting too brown before it is cooked through, tent it with foil. When done, remove it to a warmed platter and let it rest for 10 minutes before carving and serving. |