BUTTERMILK ROAST CHICKEN RECIPE

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buttermilk roast chicken recipe

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Dwayne Wladyka

You had me at buttermilk. I love buttermilk very much. Cheers!

A park of this article taken from:

INGREDIENTS
3 1/2 - 4 pound whole chicken

Kosher salt

2 cups buttermilk


INSTRUCTIONS
STEP1
The day before you want to cook the chicken, remove the wingtips by cutting through the first wing joint with a sharp knife. Season the chicken generously with salt then let it sit for 30 minutes.


STEP2
Mix 2 tablespoons of Kosher salt into the buttermilk and stir until dissolved.


STEP3
After 30 minutes, place the chicken into a gallon-sized plastic bag then pour the buttermilk over the chicken. Seal, massage a bit, then place into the fridge for 24 hours.


STEP4
An hour before you want to cook the chicken, bring out the chicken and let it come to room temperature. Everything cooks more evenly that way.


STEP5
Preheat the oven to 425 degrees Fahrenheit and line a rimmed baking sheet with foil. Place a wire rack on top.


STEP6
Take the chicken out of the bag and wipe off the buttermilk as much as you can. Don't be obsessive about it; just as much as you can.


STEP7
Place the chicken on top of the wire rack then with butcher's twine, tie the legs together.


STEP8
Place the baking sheet diagonally on the center rack in the oven then rotate the pan so the legs are pointed towards the rear left back of the oven.


STEP9
Cook for 20 minutes then reduce oven temperature to 400 degrees Fahrenheit then rotate the pan so the legs are pointed towards the rear right back of the oven.


STEP10
Let cook for another 30 minutes (more or less), until cooked through.


STEP11
Remove chicken from oven and let sit for 10 minutes before carving and serving.
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BUTTERMILK ROAST CHICKEN RECIPE