This recipe is by Samin Nosrat from her book Salt Fat Acid Heat. It is so simple to make and unbelievably succulent and flavorful. You can’t go wrong with this recipe. Pictured is the one I made. Thank you Ms. Nosrat for this recipe that I have made many times.
INGREDIENTS:
- 3 1/2 to 4-pound chicken
- Salt
- 2 Cups buttermilk
INSTRUCTIONS:
- The day before you want to cook the chicken, remove the wingtips by cutting through the first wing joint with poultry shears or a sharp knife.
- Season the chicken generously with salt inside and out and let it sit for 30 minutes.
- Stir 2 tablespoons salt into the buttermilk to dissolve.
- Place the chicken in a gallon-size resealable plastic bag and pour in the buttermilk.
- Seal it, squish the buttermilk all around the chicken, place on a rimmed plate and refrigerate for 24 hours. (I put mine in a bowl and I turn it after half the time, but it isn’t necessary)
- Pull the chicken from the fridge an hour before you plan to cook it.
- Preheat the oven to 425 degrees F. with a rack set in the center position.
- Remove the chicken from the plastic bag and scrape off as much buttermilk as you can without being obsessive.
- Tightly tie together the legs of the chicken with a piece of butcher’s twine.
- Place the chicken in a 10 inch cast iron skillet or shallow roasting pan so that the legs are pointing toward the rear left corner and the breast is pointing toward the center of the oven (the back corners tend to be the hottest spots in the oven, so this orientation protects the breast from overcooking before the legs are done).
- After about 20 minutes, when the chicken starts to brown, reduce the heat to 400 degrees F. and continue roasting for 10 minutes and then move the pan so the legs are facing the back right corner of the oven.
- Continue cooking for another 30 minutes or so, until the chicken is brown all over and the juices run clear when y0u insert a knife down to the bone between the leg and the thigh.
- When the chicken is done, remove it to a platter and let it rest for 10 minutes before carving and serving.