Cook: Roast Chicken
Imagine prepping for a dinner party that you’re hosting. The main dish that usually comes to mind first for people is some sort of fancy red meat. I want you to try this recipe to see that chicken is just as fancy and delicious as any prime rib or filet mignon can be. This recipe will yield the most satisfying and juicy chicken you’ve ever tasted. While watching Salt, Fat, Acid, Heat on Netflix, I saw Samin Nosrat effortlessly roast a beautifully browned, buttermilk, marinated chicken. This recipe comes from her cookbook and it’s great inspiration that the simplest protein can provide the centerpiece of an elegant meal.
Ingredients:
3 1/2 to 4 lb whole chicken
Kosher salt
2 cups of buttermilk (more as needed)
Directions:
This chicken takes 24 hours, so be sure to prep it a day before you plan to serve it. I promise you that you’ll only spend about 2 hours out of those doing actual work. Cook time is about an hour and most of the time is just the bird sitting in a buttermilk bath.
To prep the chicken: trim off the wing tips with a sharp knife and reserve for stock.
Mix 2 tbsp of kosher salt with the buttermilk until it dissolves.
Place your chicken in a gallon sized plastic bag (make sure it will seal) and pour in the buttermilk salt mixture. (double up on plastic bags to prevent refrigerator leakage).
Squish the buttermilk around so it gets to all parts of the chicken, plop it on a plate and stick it in the fridge. If you have the time, rotate the bag over the next 24 hours to get even marination. Definitely not a necessity.
An hour before you plan to cook, preheat your oven to 425° degrees setting the rack right in the middle.
Take the chicken out and remove as much of the mixture as you can with your fingers (don’t wipe it dry with paper towels). Let the chicken sit so it’s not super cold before it goes in. This ensures even cooking. Tie the legs together with cooking twine. Put your bird on a large cast iron skillet or a roasting pan.
Make sure the pan is in the back of the oven. The legs should point toward the rear left corner and the breast should be pointing toward the center. This will help protect the breasts from overcooking, so you don’t have the dreaded dry white meat.
When the chicken starts to brown (about 20 minutes in) - reduce to 400° degrees and continue to roast for 10 more minutes. Rotate your chicken so the legs are now facing the rear right corner of the oven.
Cook for about 30 more minutes until you see a deep brown color all across the chicken. The juices will run clear when you stick a knife between the leg and thigh. You can also use a meat thermometer to check.
Take out the chicken and let it set for 10-15 minutes before you carve away and impress all your guests!
Serve with roasted potatoes and an herb forward roasted veggie salad. Voila, the perfect dinner party meal!
Elliott is a pro at prepping the chicken. I make him do all the dirty work!
Let your birds soak overnight for juicy meat and a beautiful brown skin.
