Have you ever struggled to find a roast chicken recipe that delivers perfectly juicy meat and crispy skin every time? The problem is often bland flavors or dry results, but there’s a solution: Samin Nosrat’s Buttermilk-Brined Roast Chicken. This recipe promises a transformative experience with its Southern-inspired buttermilk brine, locking in moisture and infusing every bite with incredible flavor. Proof of its brilliance lies in its rave reviews and consistent results among home cooks. Now, here’s your proposal: follow this simple recipe to elevate your roast chicken game and delight your taste buds.

Pair your buttermilk-brined roast chicken with fresh avocado for a healthy and flavorful combination.

Why Choose Buttermilk-Brined Chicken?

Samin Nosrat’s buttermilk brine works magic on chicken, thanks to its perfect balance of acid and salt. The buttermilk’s acidity tenderizes the meat while the salt deeply penetrates it, locking in moisture and flavor. The result is a roast chicken with:

Juicy, flavorful meat: The brining process ensures every bite is succulent.
Golden, crispy skin: High heat and the natural sugars in buttermilk create a beautifully browned crust.
Ease of preparation: With only a few simple steps, the hardest part is waiting for the chicken to marinate.

Buttermilk-Brined Chicken Recipe

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Ingredients

1 whole chicken 3 1/2 to 4 pounds
Kosher salt or fine sea salt
2 cups buttermilk low-fat or regular

Instructions

Prepare the Chicken (Day Before Cooking):

Remove the wing tips with poultry shears or a sharp knife and reserve them for stock if desired.
Generously season the chicken with salt and let it rest for 30 minutes.

Create the Buttermilk Brine:

Dissolve 2 tablespoons of kosher salt (or 4 teaspoons fine sea salt) into the buttermilk.
Place the chicken in a resealable gallon-sized bag and pour in the buttermilk. Seal the bag, squishing the buttermilk around to coat the chicken fully.
Refrigerate for 12-24 hours. Optionally, turn the bag occasionally to ensure even marination.

Roasting the Chicken:

Remove the chicken from the fridge 1 hour before cooking.
Preheat the oven to 425°F (220°C) with the rack in the center position.
Take the chicken out of the brine, allowing excess buttermilk to drip off, and tie the legs with butcher’s twine.
Place the chicken in a 10-inch cast-iron skillet or shallow roasting pan, positioning it so the legs point toward the oven’s hottest spots (usually the rear corners).
Roast for 20 minutes until the chicken begins to brown. Lower the oven temperature to 400°F (200°C) and roast for an additional 40 minutes, rotating the pan halfway through.
Use a meat thermometer to check for doneness: the internal temperature should reach 165°F (74°C) at the thickest part of the meat.

Rest and Serve:

Remove the chicken from the oven and let it rest for 10 minutes before carving. Enjoy alongside roasted vegetables like broccoli, gold potatoes, and sweet potatoes for a complete meal.

Tips for Success

Plan Ahead: Marinate the chicken overnight for the best flavor. Since the brining process takes time, this recipe is perfect for a weekend dinner when you have extra time to prepare.
Turn the Bag (Optional): Turning the marinating bag ensures every part of the chicken soaks up the buttermilk brine, but it’s not essential.
Monitor Browning: If the skin browns too quickly, tent the chicken with foil during roasting to prevent burning.
Use a Thermometer: For perfect results, check the internal temperature rather than relying solely on time.

The Story Behind the Recipe

Samin Nosrat’s buttermilk-brined roast chicken is inspired by Southern cooking traditions and adapted for simplicity. This method is not just for frying chicken; roasting with buttermilk elevates the dish to new heights. It’s no surprise that this recipe has garnered rave reviews for its combination of practicality and impressive results. Whether you’re an experienced cook or just starting, this dish is a crowd-pleaser.

Common Questions

Compare two master chefs’ approaches to chicken preparation with Samin’s brined roast chicken and Keller’s legendary fried version.

What makes this recipe different from other roast chicken recipes?
- The use of buttermilk brine sets it apart, ensuring unparalleled moisture and flavor.
Can I use a turkey instead?
- Absolutely! The method can be applied to turkey or other poultry. Just adjust the marinating and roasting times for the larger size.
Is it necessary to use a cast-iron skillet?
- While a cast-iron skillet helps achieve even browning, a shallow roasting pan works just as well.

Samin Nosrat’s Buttermilk-Brined Roast Chicken is more than a recipe; it’s a method that transforms ordinary chicken into a show-stopping dish. Try it for your next dinner, and you’ll understand why it has become a favorite for many home cooks. Enjoy!