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samin nosrat buttermilk chicken

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.