BUTTERMILK BRINED CHICKEN THIGHS
Steps:
- Add the chicken, buttermilk, 2 sprigs of rosemary, 1 teaspoon salt and 1/2 teaspoon pepper to a large resealable plastic bag. Let marinate, refrigerated, for 4 hours or up to overnight.
- Preheat the oven to 425 degrees F.
- Add the potatoes, 2 tablespoons chopped rosemary, 2 teaspoons salt, 1 teaspoon pepper and 2 tablespoons olive oil to a large bowl. Toss together until everything is coated. Pour onto a rimmed baking sheet and spread in an even layer. Reserve the bowl. Bake for 40 minutes.
- Add the broccoli to the same bowl. Add 2 tablespoons olive oil, 1/2 teaspoon salt and a little lemon zest. The Add broccoli to the baking sheet with the potatoes and toss to combine. Return to the oven and cook until tender, about 20 minutes.
- Meanwhile, heat a large cast-iron skillet over medium-high heat. Add the remaining 2 tablespoons olive oil. Remove the chicken thighs from the marinade one by one, shaking the remaining buttermilk off lightly, and add to the skillet. Cook until the thighs are slightly charred, 6 to 7 minutes. Flip and cook on the other side until fully cooked, another 6 to 7 minutes. Serve the chicken with a side of potatoes and broccoli. Garnish with fresh rosemary and lemon juice.
BUTTERMILK-BRINED ROAST CHICKEN
This recipe, adapted from Samin Nosrat's "Salt Fat Acid Heat," is inspired by the Southern grandma method of marinating chicken overnight in buttermilk before frying it. You're roasting here, but the buttermilk and salt still work like a brine, tenderizing the meat on multiple levels to yield an unbelievably juicy chicken. As an added bonus, the sugars in the buttermilk will caramelize, contributing to an exquisitely browned skin. Be sure to leave 24 hours for marinating the chicken. While the beauty of roast chicken is that you can serve it anytime, anywhere, try serving it alongside panzanella, which plays the role of starch, salad and sauce.
Provided by Samin Nosrat
Categories dinner, poultry, main course
Time 13h45m
Yield 4 servings
Number Of Ingredients 3
Steps:
- 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.
Nutrition Facts : @context http, Calories 671, UnsaturatedFat 28 grams, Carbohydrate 6 grams, Fat 45 grams, Protein 58 grams, SaturatedFat 13 grams, Sodium 1274 milligrams, Sugar 6 grams, TransFat 0 grams
More about "buttermilk brined rotisserie chicken recipes"
BUTTERMILK BRINED ROTISSERIE CHICKEN | POULTRY RECIPES
From weber.com
Servings 4-6Total Time 25 hrs 50 minsCategory Poultry
- In a bowl large enough to hold the chicken whisk all of the brine ingredients to dissolve the salt and sugar.
- Submerge the chicken in the brine, breast side-down, and refrigerate for 8 to 24 hours, turning occasionally.
- When ready to grill, lift the chicken from the brine, letting any excess liquid drip back into the bowl. Discard the brine. Pat the chicken dry, inside and outside, with paper towels. Truss the chicken with butcher’s twine, securing the legs and wings.
ROTISSERIE CHICKEN WITH A BUTTERMILK BRINE - HEY GRILL, HEY
From heygrillhey.com
5/5 (2)Category Main DishCuisine AmericanTotal Time 5 hrs 35 mins
- Brine the chicken. Fill a gallon size zip top bag with the buttermilk brine ingredients and mix to combine. Place your chicken into the brine and refrigerate for at least 4 hours or up to 12 hours.
- Salt and season the bird. Remove the chicken from the brine, drain off any excess liquid and pat dry. Lightly sprinkle the outside of the bird with salt on all sides. Fill the cavity of the chicken with 2 cloves of garlic, 2 sprigs of rosemary, and 2 sprigs of thyme, and 1 shallot.
- Prep the chicken for the grill. Slide the rotisserie spit through the chicken and secure. Tuck the wing tips and tie the legs together.
- Grill the chicken on the rotisserie. Preheat your grill to 400-450 degrees F. With your chicken on the rotisserie spit, place it onto the grill and turn on the rotisserie spinner. Cook for approximately 45 minutes to 1 hour, basting with melted butter every 20 minutes.
BUTTERMILK BRINED ROTISSERIE CHICKEN RECIPE - NEXGRILL
From nexgrill.com
Servings 3-4Total Time 1 hr 7 mins
BUTTERMILK-BRINED ROAST CHICKEN RECIPE - EVAN RICH, SARAH …
From foodandwine.com
BUTTERMILK-BRINED CHICKEN RECIPE | EATINGWELL
From eatingwell.com
THE BEST BUTTERMILK BRINED CHICKEN FROM SALT, FAT, ACID, …
From familysavvy.com
BUTTERMILK-MARINATED ROAST CHICKEN — SALT FAT ACID HEAT
From saltfatacidheat.com
TRADER JOE'S BUTTERMILK BRINED HALF CHICKEN - BECOMEBETTY.COM
From becomebetty.com
ROSEMARY-BRINED ROTISSERIE CHICKEN | POULTRY RECIPES | WEBER GRILLS
From weber.com
BUTTERMILK BRINED ROASTED WHOLE CHICKEN - MCCORMICK …
From mccormickforchefs.com
BUTTERMILK ROTISSERIE CHICKEN BRINED IN HERBS AND BUTTERMILK
From tvwbb.com
RECIPE OF TASTY BUTTERMILK BRINED ROTISSERIE CHICKEN
From myfavrecipes.netlify.app
RECIPE: YUMMY BUTTERMILK BRINED ROTISSERIE CHICKEN
From foodnewsnews.com
15 MINUTES TO MAKING YUMMY BUTTERMILK BRINED ROTISSERIE CHICKEN
From recipesuper.com
RECIPE OF GIADA DE LAURENTIIS BUTTERMILK BRINED ROTISSERIE CHICKEN ...
From recipeplate.my.id
HOW TO MAKING RECIPE BUTTERMILK BRINED ROTISSERIE …
From freshslowrecipes.com
BASIC BRINED ROTISSERIE CHICKEN | CANADIAN LIVING
From canadianliving.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love