Samin’s Buttermilk-Marinated Roasted Chicken
The color of the bird using this method is unmatched. The meat is juicy and salty and so tasty. Don't have buttermilk on hand? You can make your own in a few minutes with milk and lemon juice or white vinegar! Head over to our shop to get your delicious pasture-raised poultry!
Equipment
- Bucket or Large Ziplocks
- Cast Iron or Oven Safe Pan
- Meat Thermometer
Ingredients
- 1 whole chicken
- salt
- 4 cups buttermilk
Instructions
- The day before you want to cook the chicken, pat it dry and season with salt and pepper. Let sit for 30 minutes. Stir 2 – 4 tbsp salt and your buttermilk into a bowl (that has a fitted lid) or bucket. You can also use a very large ziplock bag. Add your chicken in and rotate a few times, coating the entire bird. Refrigerate, covered for 24 hours if possible, but at least overnight, turning it a couple times if desired.
- Two hours before you want to eat, remove the chicken from the fridge. Scrape the buttermilk off (don’t worry about getting it all) and place into a cast iron skillet or roasting pan. Tie the legs together. Let sit for one hour before cooking. Preheat oven to 425.
- Roast: Slide the pan all the way to the back of the oven. 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.
- After 20 minutes, reduce the heat to 400 and continue roasting for 10 minutes and then move the pan so the legs are facing the back right corner of the oven.
- Cook for another 30 minutes or so, until the chicken is brown and temps at 165 between the leg and thigh.
- Let rest for 10 minutes before carving and serving.
Notes
Adapted only slightly from Samin Nosrat: www.saltfatacidheat.com/buttermilkmarinated-roast-chicken
