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   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   
        
     Uncle Dirty Dave's Archives   
       
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