Buttermilk-Brined Roast Chicken

Ingredients

• 1 Whole chicken (3½ to 4 pounds; remove wingtips and reserve them for stock)
• 2 tbsp Kosher salt (For the buttermilk brine; alternatively use fine sea salt as specified in the recipe)
• 4 tsp Fine sea salt (Alternative to the 2 tablespoons kosher salt for the buttermilk brine; use one salt option, not both)
• Salt (Kosher salt or fine sea salt, for generously seasoning the chicken before brining)
• 2 cups Buttermilk

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 the wingtips for stock.

2. 2

   Season the chicken generously with salt and let it sit for 30 minutes.

3. 3

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

4. 4

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

5. 5

   Seal the bag and squish the buttermilk all around the chicken. Set the bag on a rimmed plate and refrigerate for 12 to 24 hours. You may turn the bag periodically so every part of the chicken gets marinated, but this is not essential.

6. 6

   Take the chicken out of the refrigerator an hour before cooking. Heat the oven to 425°F with a rack in the center position.

7. 7

   Remove the chicken from the bag and scrape off as much buttermilk as you can without being obsessive. Tie the legs tightly together with butcher’s twine.

8. 8

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

9. 9

   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 the hottest spots, so this positioning helps protect the breast from overcooking before the legs are done. You should hear the chicken sizzling fairly quickly.

10. 10

    After about 20 minutes, when the chicken starts to brown, reduce the oven temperature to 400°F and roast for 10 minutes more.

11. 11

    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 you insert a knife down to the bone between the leg and thigh.

12. 12

    If the skin is getting too brown before the chicken is cooked through, cover it with a foil tent. Transfer the chicken to a platter and let it rest for 10 minutes before carving and serving.

Notes

The structured recipe gives total time as 13 hours 45 minutes; the method specifies brining for 12 to 24 hours. The body excerpt recommends serving with panzanella. Salt amounts are alternatives for the brine; the separate initial seasoning is listed as generous, without a quantity.

Nutrition per serving

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