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Buttermilk Roast Chicken

Prep Time10 minutes
Cook Time1 hour
Resting Time1 day 1 hour 40 minutes
Total Time1 day 2 hours 50 minutes

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.