Buttermilk Roast Chicken
3-1/2-4 pound chicken
You can use a larger chicken if you cut it up. You can also cut up a smaller chicken for faster cooking.
Salt
2 cups buttermilk*
The day before you want to cook the chicken season it generously with salt and let it sit for 30 min. For a whole chicken remove the wingtips and save for stock or if you want to cut up your chicken do so now. Save the back bone, and wing tips to make amazing stock.
Stir 2 tablespoons of kosher salt or 4 teaspoons fine sea salt in the buttermilk to dissolve. Place the chicken in a gallon resealable plastic bag. If the whole chicken won’t fit in a gallon bag, double up two plastic produce bags to prevent leakage and tie the bag with a piece of twine. If needed you can also place the chicken in a bowl and cover. Refrigerate for 24 hours.
Take out the chicken an hour before you plan to cook it. Preheat the oven to 425°F for a whole chicken and 400°F for a cut up chicken, with the rack set in the center.
Remove the chicken and scrape off buttermilk. If whole, tightly tie the legs of the chicken with butcher’s twin. Place the chicken in a 10-inch cast iron skillet or shallow roasting pan.
5. WHOLE: After 20 minutes at 425°F when the chicken starts to brown, reduce the heat to 400°F. Continue roasting for 40 minutes or so until the chicken is brown all over .Chicken is done when an instant read thermometer reads 165°F for breast or 170°F in thigh, or the juices run clear when you insert a knife down to the bone between the leg and the thigh. Let it rest for 10 minutes before eating.
5. CUT UP: Bake for 30 minutes at 400°F then reduce temperature to 350° F and bake 10-30 more minutes until an instant read thermometer reads 165°F for breast or 170°F in thigh. Let it rest for 10 minutes before eating.
* Can also substitute yogurt or creme fraiche.
Adapted from Salt Fat Acid Heat by Samin Nosrat