MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Buttermilk-Brined Roast Chicken
Categories: Five, Poultry, Dairy
Yield: 4 servings

4 lb Chicken
Salt
2 c Buttermilk

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. Reserve for stock.
Season chicken generously with salt and let it sit for
30 minutes.

Stir 2 tablespoons kosher salt or 4 teaspoons fine sea
salt into the buttermilk to dissolve. Place the chicken
in a gallon-size resealable plastic bag and pour in the
buttermilk. (If the chicken won’t fit in a gallon-size
bag, double up 2 plastic produce bags to prevent leaks
and tie the bag with twine.)

Seal the bag, squish the buttermilk all around the
chicken, place on a rimmed plate, and refrigerate for 12
to 24 hours. If you’re so inclined, you can turn the bag
periodically so every part of the chicken gets
marinated, but that’s not essential.

Pull the chicken from the fridge an hour before you plan
to cook it. Heat the oven to 425 degrees 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 with a piece of butcher’s
twine. Place the chicken in a 10-inch cast-iron skillet
or a shallow roasting pan.

Slide the pan all the way to the back of the oven on the
center rack. Rotate the 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.) Pretty quickly you should
hear the chicken sizzling.

After about 20 minutes, when the chicken starts to
brown, reduce the heat to 400 degrees and continue
roasting for 10 minutes.

Move the pan so the legs are facing the rear 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 you insert a knife down to the
bone between the leg and the thigh. If the skin is
getting too brown before it is cooked through, use a
foil tent. Remove it to a platter and let it rest for 10
minutes before carving and serving.

By: Samin Nosrat

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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