Buttermilk-Brined Roast Chicken

Ingredients

• 1 whole chicken (3½ to 4 pounds; remove wingtips and reserve for stock)
• kosher salt (Use generously to season the chicken; for the buttermilk brine, use 2 tablespoons instead of fine sea salt)
• 2 cup buttermilk
• fine sea salt (Alternative to kosher salt for the brine: use 4 teaspoons)

Steps

1. 1

   The day before cooking, remove the wingtips by cutting through the first wing joint with poultry shears or a sharp knife; reserve them for stock. Season the chicken generously with kosher salt and let it sit for 30 minutes.

2. 2

   Stir 2 tablespoons kosher salt or 4 teaspoons fine sea salt into the buttermilk until dissolved.

3. 3

   Place the chicken in a gallon-size resealable plastic bag and pour in the salted buttermilk. If it will not fit, double up two plastic produce bags to prevent leaks and tie the bag with twine.

4. 4

   Seal the bag and squish the buttermilk all around the chicken. Set it on a rimmed plate and refrigerate for 12 to 24 hours. Turn the bag periodically if desired, though it is not essential.

5. 5

   Take the chicken out of the refrigerator 1 hour before cooking. Heat the oven to 425°F (220°C), with a rack in the center position.

6. 6

   Remove the chicken from the bag and scrape off as much buttermilk as practical. Tightly tie the legs together with butcher’s twine.

7. 7

   Place the chicken in a 10-inch cast-iron skillet or a shallow roasting pan.

8. 8

   Slide the pan to the back of the oven on the center rack. Rotate it so the legs point toward the rear left corner and the breast points toward the center of the oven. The back corners tend to be hottest; this positioning helps protect the breast from overcooking. You should soon hear the chicken sizzling.

9. 9

   After about 20 minutes, when the chicken starts to brown, reduce the oven temperature to 400°F (200°C) and continue roasting for 10 minutes.

10. 10

    Move the pan so the legs face the rear right corner of the oven. Continue roasting for about 30 minutes, until the chicken is browned all over and the juices run clear when a knife is inserted down to the bone between the leg and thigh. If the skin browns too much before the chicken is cooked through, cover it with a foil tent.

11. 11

    Transfer the chicken to a platter and let it rest for 10 minutes before carving and serving.

Notes

The source lists salt without a quantity for the initial seasoning; the specified brine salt amount is 2 tablespoons kosher salt or 4 teaspoons fine sea salt. The source gives a total time of about 1¾ hours plus overnight marinating; its structured time is 13 hours 45 minutes. Panzanella is suggested as a serving accompaniment.

Nutrition per serving

• main
• roasted
• oven-baked
• poultry
• gluten-free