This comes from Samin Nosrat's Salt, Fat, Acid, Heat (video) -- the chicken roasts up an appealing burnished brown, with moist flesh; it's surprisingly easy to make. You can make Scalloped Potatoes at the same time with the used Buttermilk, but they take longer to bake than the chicken.
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| Chicken on rack over cast iron pan: save those juices! |
3-4 pound Whole Chicken
2 Tbs Salt
4 Cups Buttermilk
2 Tbs Salt
4 Cups Buttermilk
Generously salt the Chicken, inside and out; let sit an hour to absorb.
Put in a large bag and add 4 Cups Buttermilk; seal and fridge overnight.
Drain and save the Buttermilk for Scalloped Potatoes.
Put chicken on a rack, breast-side up, over a pan and let come to room temperature for an hour.
Put in a large bag and add 4 Cups Buttermilk; seal and fridge overnight.
Drain and save the Buttermilk for Scalloped Potatoes.
Put chicken on a rack, breast-side up, over a pan and let come to room temperature for an hour.
Heat oven to 425F/220C, non-convection.
Point the chicken legs to the corner, bake 20 minutes, reduce heat to 400, bake 10 minutes, point the legs to the other corner, and bake another 30 minutes.
Let sit 15 minutes before carving.
Save the pan juices! Pour out, scraping all the bits, let cool and separate. The fat has good flavor, but OMG, the concentrated juices firm up like precious demi-glace and is super tasty!
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