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Feast Mode

a moveable feast blog

Buttermilk-Marinated Roast Chicken

4/26/2019

10 Comments

 
Picture
Sometimes the single picture is worth the thousand words. Just look at this reddish bronzed skin! The BF often tells me that he loves the simplest roasted chicken dishes, and this one couldn't be easier. Adapted from Samin Nosrat's Salt Fat Acid Heat, this recipe encompasses two whole ingredients. Three, if you count salt. Genius.

The buttermilk and salt work like a brine, tenderizing the meat to yield an unbelievably juicy chicken with crispy, gorgeously intense-colored skin. Be sure to leave 24 hours for marinating. I streamlined the recipe a bit, as well as decreased the amount of salt in the marinade.

One of the best things about roast chicken is that you can serve it with anything. Try it with these side dishes:
  • www.moveablefeast.me/blog/roasted-tri-color-fingerlings-chimichurri-sauce
  • www.moveablefeast.me/blog/spiced-roasted-carrots-with-avocado-yogurt
  • www.moveablefeast.me/blog/asian-style-kale-salad

Adapted from Samin Nosrat's Salt Fat Acid Heat blog and Netflix special of same name.
Number of servings: 4

Ingredients
  • 3 ½ to 4-pound whole chicken
  • 2 tablespoons kosher salt
  • About 2 cups buttermilk (full fat was used here)

Directions
  1. The day prior to cooking, sprinkle the chicken inside and out with 1 tablespoon of salt. 
  2. Stir 1 tablespoon of kosher salt into the buttermilk to dissolve. Place the chicken in a gallon-size resealable plastic bag and pour in buttermilk. 
  3. Seal it, squish the buttermilk all around the chicken, place on a rimmed plate, and refrigerate for 24 hours. If so inclined, rotate the bag over the next 24 hours so every part of the chicken gets marinated.
  4. Let chicken come to room temperature [Ed. note: ROOM TEMPERATURE should take about an hour, ackshually] before roasting. 
  5. Preheat the oven to 425 °F, with a rack set one rung below center.
  6. Remove chicken from the plastic bag and scrape off as much buttermilk as you can. Tightly tie together the legs of the chicken with a piece of butcher’s twine and tuck the wings under the bird. Place the chicken breast side UP in a 10-inch cast iron skillet or on a rack in a shallow roasting pan.
  7. Slide chicken into the oven, legs toward the back. Roast for 50-60 minutes until brown all over and the legs don't resist when you jiggle them. Also, you can cut into the thigh, and if juices run clear, it's done.
  8. If chicken gets too brown before it's done, tent a piece of foil over the top. 
  9. When chicken is done, remove it to a platter and let it rest for 10 minutes before carving and serving.
10 Comments
Julie Anne Steiner
4/26/2019 10:54:12 pm

I can do that...I'm sure of it! Not so much the leg tying or wing tucking, but marinate and roast!

The hard part is planning that far ahead.
Love you Jax

Reply
Jacquie
4/27/2019 10:36:35 am

Do it!! You won’t be sorry! You will have several dinners out of it. Try tacos the second day and chicken salad the third day or over quinoa or greens..or whatever......top your salad with the chicken and have for lunch. Or do as DZ and just stand at the kitchen counter and nibble it plain.

Reply
Wendy Loren
4/27/2019 04:50:03 pm

Sounds delicious. I like the part about 3 ingredients. And it is so beautiful. Right now there are greens and greens and more greens to complement the chicken. Love to you all.

Reply
Jacqueline Steiner
4/27/2019 06:40:31 pm

Thank you Wendy! You are right, there are so many greens in season now. I think that's my favorite side with this chicken. Love you!!!!

Reply
Julie Anne Steiner
4/28/2019 12:20:22 am

3 ingredients is very appealing....I must learn to plan ahead, if only 24 hours ahead!
xoxo

Reply
Julie Anne Steiner
4/28/2019 12:27:03 am

Yummy cold brewed coffee takes about 24 hours too....I must make a plan!!!

Reply
Sandra Coalman
5/4/2019 11:38:08 am

Oh, Jacquie, this looks so delicious. Reminds me of my grandmother from Austria. She made a lot of dishes with buttermilk, especially cakes. I has become hot now in Arizona, so it is nice to cook one dish and have several meals all ready prepared.

Reply
Jacqueline Steiner
5/4/2019 05:25:02 pm

Sandra- Thank you so much! I hear you, when it's hot, I do as much prepping as possible so I don't have to cook too much for DZ or me during the week! Love you!

Reply
Jeff O.
3/31/2020 09:24:04 am

Thats looks awesome. Gonna try it! I am like Julie and my mother the planning part will be the hardest!

Reply
Jacqueline Steiner
3/31/2020 02:57:46 pm

Hi Jeff! Thank you and I really hope you try it. It's the easiest thing to make. Literally, buttermilk & a whole chicken!!! If you make it, let me know how you liked it. Enjoy!

Reply



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    I'm Jacquie, personal chef & recipe developer in the beautiful Pacific Northwest. ​Living life with my wildly funny boyfriend and dog Marlowe. Lover of books, bourbon, chocolate and movies.​

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