Buttermilk-Brined Roast Chicken

Buttermilk-Brined Roast Chicken

4 servings
This recipe, adapted from Samin Nosrat's "Salt Fat Acid Heat," is inspired by the Southern grandma method of marinating chicken overnight in buttermilk before frying it. You're roasting here, but the buttermilk and salt still work like a brine, tenderizing the meat on multiple levels to yield an unbelievably juicy chicken. As an added bonus, the sugars in the buttermilk will caramelize, contributing to an exquisitely browned skin. Be sure to leave 24 hours for marinating the chicken. While the beauty of roast chicken is that you can serve it anytime, anywhere, try serving it alongside panzanella, which plays the role of starch, salad and sauce.

Ingredients

  • chicken

    3 ½ to 4 pounds

    1
  • Kosher salt or fine sea salt
  • buttermilk
    2 c

Directions

  1. 1

    The day before you want to cook the chicken, remove the wingtips by cutting through the first wing joint with poultry shears or a sharp knife. Reserve for stock. Season chicken generously with salt and let it sit for 30 minutes.

  2. 2

    Stir 2 tablespoons kosher salt or 4 teaspoons fine sea salt into the buttermilk to dissolve. Place the chicken in a gallon-size resealable plastic bag and pour in the buttermilk. (If the chicken won’t fit in a gallon-size bag, double up 2 plastic produce bags to prevent leaks and tie the bag with twine.)

  3. 3

    Seal the bag, squish the buttermilk all around the chicken, place on a rimmed plate, and refrigerate for 12 to 24 hours. If you’re so inclined, you can turn the bag periodically so every part of the chicken gets marinated, but that’s not essential.

  4. 4

    Pull the chicken from the fridge an hour before you plan to cook it. Heat the oven to 425 degrees with a rack set in the center position.

  5. 5

    Remove the chicken from the plastic bag and scrape off as much buttermilk as you can without being obsessive. Tightly tie together the legs with a piece of butcher’s twine. Place the chicken in a 10-inch cast-iron skillet or a shallow roasting pan.

  6. 6

    Slide the pan all the way to the back of the oven on the center rack. 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. (The back corners tend to be the hottest spots in the oven, so this orientation protects the breast from overcooking before the legs are done.) Pretty quickly you should hear the chicken sizzling.

  7. 7

    After about 20 minutes, when the chicken starts to brown, reduce the heat to 400 degrees and continue roasting for 10 minutes.

  8. 8

    Move the pan so the legs are facing the rear right corner of the oven. Continue cooking for another 30 minutes or so, until the chicken is brown all over and the juices run clear when you insert a knife down to the bone between the leg and the thigh. If the skin is getting too brown before it is cooked through, use a foil tent. Remove it to a platter and let it rest for 10 minutes before carving and serving.

Buttermilk-Brined Roast Chicken

Buttermilk-Brined Roast Chicken

4 servings

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About this Recipe

Experience Unrivaled Juiciness with Buttermilk-Brined Roast Chicken

Prepare to elevate your weeknight dinner or special occasion with this incredible Buttermilk-Brined Roast Chicken. Inspired by culinary icon Samin Nosrat's "Salt Fat Acid Heat" and rooted in a time-honored Southern tradition, this recipe promises an unbelievably tender and flavorful whole chicken that will become a new family favorite. If you're looking for a plan-ahead recipe that delivers show-stopping results, this is it!

The secret lies in the buttermilk brine. Similar to how Southern grandmas achieve perfectly tender fried chicken, marinating a whole chicken overnight in a simple mixture of buttermilk and salt works magic. The lactic acid in the buttermilk, combined with the salt, acts as a powerful tenderizer, breaking down muscle fibers and infusing the meat with moisture from the inside out. This isn't just any roast chicken; it's a deeply flavorful, juicy chicken masterpiece that practically melts in your mouth.

As an added bonus, the natural sugars present in the buttermilk caramelize beautifully during roasting. This creates an exquisite, golden-brown skin that’s crispy and packed with flavor, a stark contrast to the succulent meat beneath. While it requires a bit of foresight—you'll need a full 24 hours for the buttermilk brine to work its wonders—the minimal ingredients and effort truly pay off.

When it comes to serving, this buttermilk-brined roast chicken is wonderfully versatile. While delicious on its own, we highly recommend pairing it with a fresh panzanella. This Italian bread salad offers a delightful textural contrast and acts as a harmonious blend of starch, salad, and a light, tangy "sauce," perfectly complementing the rich, savory chicken. Get ready to savor every bite of this truly special roasted poultry.

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