Get: - 1 whole chicken (3-4 lbs)
- salt
- 2 cups buttermilk
Do: - cut the wingtips off the chicken
- cover generously with salt and let stand for 30 minutes
- mix 8 tsp fine sea salt into 4 cups buttermilkÂ
- place the chicken into a gallon ziplock
- fill the bag with buttermilk and seal
- chill for 24h in a bowll
- preheat oven to 425F, oven rack in the center
- place chicken in a greased roasting pan, with the legs tied tightly with twine
- add roasting themometer probe
- roast for 20 minutes with legs in the corner and breast in the center of the oven
- after 20 minutes turn heat down to 400F
- roast 10 more minutes
- turn chicken so that legs are in the opposite back corner of the oven
- roast 30 more minutes or until cooked to temp, 155ish
- rest to 160F (about 10 minutes) and then serve
Results: - I messed up the brine, so I didn't give the recipe a fair chance
- I couldn't resist adding pepper and herbs. its crazy that it isn't seasoned?!?
- The bird didn't cook super evenly; the bottom cooler than the top, just like a turkey. The dark meat was like, a little chewy? maybe it got over-brined? The breast meat was perfect though.
- The skin had a fishy taste, not great. hopefully the brine error.
References:
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