The story of this preparation

I love roast chicken, and I'd heard about this famous buttermilk version from Samin Nosrat's "Salt Fat Acid Heat" so when I had leftover buttermilk I decided to try it. It was so delicious!

What this moment held

What stood out

Marinating in buttermilk made this so delicious and using a thermometer made it more reliable and less stressful.

Made for

Family meal

Recipe snapshot

Servings: 4
Prep time: 30 minutes
Cook time: 50 minutes

Ingredients

1 whole chicken (3 1/2 to 4 pounds / about 1.5 kg)
1 1/2 tablespoons salt
2 cups (475 ml) buttermilk
2 cloves garlic (optional)
Butcher’s twine (optional)
Drippings from the roast chicken
1/4 cup all-purpose flour
Up to 1 1/4 cups water
Salt and black pepper, to taste

Directions

Salt and Marinate

Rub salt all over the chicken and let it sit for 30 minutes. If using garlic, lightly smash the cloves. Stir the salt into the buttermilk until dissolved. Then add the garlic. Pour the buttermilk mixture over the chicken in a sealed bag or container. I used a vacuum-sealed bag. Refrigerate for 12 to 24 hours, rotating the chicken occasionally if you remember.
Prepare to Roast

Remove the chicken from the refrigerator about an hour before cooking. Preheat the oven to 425°F. Shake off any excess marinade. If using garlic, you can stuff the cloves into the cavity. Tie the legs with butcher’s twine if you’d like although it’s not essential.
Roast the Chicken

Place the chicken in a cast iron skillet or shallow roasting pan. Roast for 20 minutes. Then, reduce the oven temperature to 400°F (200°C). Rotate the pan for even browning.
Finish and Rest

Continue roasting until the chicken reaches an internal temperature of 150°F (65.56°C) in the thickest part of the breast, or until the juices run clear and the skin is deeply golden, about 30 more minutes. Transfer the chicken to a plate and tent with foil. Let it rest for at least 10 minutes before carving.
Make Pan Gravy

While the chicken rests, place the skillet with drippings over medium heat. Scrape up any browned bits and whisk in 1/4 cup flour. Let it cook for about a minute, then add water in 1/4 cup increments, whisking well between each addition, until you've added about 1 1/4 cups. Continue whisking until the gravy is smooth and thickened. Season to taste with salt and pepper.

Recipe notes

Marinate 12 to 24 hours in salted buttermilk. Roast hot first. Then reduce heat and rest before carving.

Source

Samin Nosrat's Salt, Fat, Acid, Heat

Type: Other

What changed

Changes from last time

This version adds optional garlic in the marinade and includes an optional quick pan gravy from drippings.

Remember next time

Save the bones immediately after carving so they can become soup later.

Buttermilk Roast Chicken

The story of this preparation

What this moment held