Glen Makes Buttermilk Marinated Chicken From Salt Fat Acid Heat... Is just a recipe of buttermilk (fat acid), salt, and high heat enough to bring out the great flavours of chicken?
|Buttermilk||2 Cup (32 tbs)|
|Coarse salt||To Taste|
1. The day before cooking the chicken, season generously with salt and let it sit for 30 minutes.
2. Place the chicken in a sealable plastic bag, pour in the buttermilk and 2 tablespoons coarse salt.
3. Seal the bag, give it a shake, and place on a rimmed baking sheet; refrigerate for 8 to 24 hours. If you remember - turn the bag every once in a while so the chicken is evenly marinated.
4. Pull the chicken from the fridge an hour before you plan to cook it.
5. Heat oven to 425ºF with a rack set in the centre position. 6. Remove the chicken from the bag and pat off as much buttermilk as you can. If you believe in trussing the chicken - do so, or not. Place the chicken on a shallow roasting pan. 7. Slide the pan into the oven so that the legs are pointing toward the rear left corner and the breast is pointing toward the centre. (In my estimation, this is kind of a waste of time) 8. Just put the chicken in the centre of the oven. After about 20 minutes, reduce the heat to 400ºF and continue roasting for 10 minutes.
9. Move the pan so the legs are facing the rear right corner of the oven. Cook for another 30 minutes or so, until the chicken is brown all over and the juices run clear or an instant read thermometer reads 165ºF.
10. Remove from the oven and let it rest for 10 minutes before carving and serving.
11. If you don't have Buttermilk - Don't get sucked into the 'Vinegar and Milk' lie. That's not a good buttermilk substitute and it just won't work in this recipe! Instead use Kefir, or mix 2 parts milk with one part plain yogourt.