One of the many take-aways from watching Salt Fat Acid Heat was how to roast a chicken. Samin Nosrat’s buttermilk roast chicken is easy, has very few ingredients, and comes out perfectly cooked. We basically follow her recipe exactly.
Buttermilk Roast Chicken
Ingredients
- 4 lb Chicken
- 2 c Buttermilk
- Salt
Instructions
- Salt the chicken generously inside and out. Let sit for 30 mins.
- Add buttermilk and 2 tbsp of kosher salt to a large ziplock bag.
- Place the chicken in the bag and seal. Move around so that the buttermilk gets into all parts of the chicken.
- Place the bag in the refrigerator for 24 hours.
- Remove the chicken from the fridge one hour before you plan to cook.
- Preheat the oven to 425°.
- Remove the chicken from the bag and using your hands press as much of the buttermilk off of it as you can. Place in a roasting pan.
- Put the pan in the back of the oven with the legs pointing to the back left corner.
- After 20 minutes, reduce the heat to 400°.
- After 10 minutes rotate the pan so the legs are pointing to the back right corner.
- Continue cooking for another 30 minutes or until the juices run clear.
- Remove from the oven and allow to rest for 10 minutes before carving.