How to make Buttermilk-brined Roast Chicken EP01

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt reduces calories while maintaining creaminess

Clean and dry the chicken.

In a bowl, combine 2 cups of buttermilk and 2 tablespoons of salt, and stir to mix.

Massage the chicken with the buttermilk mixture.

Marinate the chicken in the buttermilk overnight (around 12 hours) in the fridge.

After marinating, take the chicken out of the Ziploc bag and place it in a bowl.

Scrape off as much buttermilk as possible from the chicken.

Use a paper towel to absorb some of the remaining buttermilk.

Place the chicken into a 10-inch cast iron skillet and tie the legs together.

Preheat the oven to 425°F (220°C).

Roast the chicken in the center rack towards the back of the oven for 20 minutes, ensuring the legs are pointing to the rear left.

After 20 minutes, reduce the oven temperature to 400°F (200°C).

Continue roasting for another 10 minutes, checking for browning.

After 10 minutes, move the skillet so the chicken legs are pointing to the rear right.

Continue roasting for about 30 minutes until the chicken is brown all over.

Check if the chicken is cooked by inserting a chopstick down to the bone between the leg and thigh; the juices should run clear.

Remove the chicken from the oven and let it rest for 10 minutes before carving and serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens