Buttermilk Roasted Chicken

Have you heard of Salt, Fat, Acid, Heat? It is a wonderful new cookbook with excellent instructions and information about food by Samin Nosrat. There is also a Netflix four part series on this that is fabulous! The buttermilk and salt marinade act like a brine and the chicken is very tender and golden brown. This is a very easy recipe to prep ahead and have ready to go-a no brainer!

3 1/2 to 4 pound whole chicken
2 c. buttermilk (you can substitute yogurt or creme fraiche)

The day before you want to serve the chicken, remove the wing tips and season with salt. Let sit for 30 minutes. Stir either 2T. kosher salt or 4t. sea salt into the buttermilk to dissolve. Place chicken in gallon(or 2 gallon size) zip loc plastic bag and pour in the buttermilk. Seal it and squish the buttermilk about the chicken. Place on a plate and refrigerate overnight. Over the next 24 hours, turn the bag so every part of the chicken gets well marinated.
Remove the chicken from the refrigerator one hour before cooking. Preheat oven to 425 degrees with oven rack in the center position.
Remove chicken from bag and scrape off as much buttermilk as you can without being obsessive. Tie the legs with a piece of butcher’s twine. Place chicken in a 10″ skillet or shallow roasting pan.
Slide the pan to the back of the oven so that the legs are pointing to the back left corner of oven. After 20 minutes, reduce the heat to 400 degrees and cook for 10 minutes. Turn legs to the right corner of the oven and cook for 30 minutes or so. Cook until the juices run clear between the leg and thigh. Remove from oven and let rest 10 minutes before carving and serving.

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