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
KITTENCAL'S BASIC BROWN SUGAR BRINE FOR MEAT AND POULTRY
This is a basic recipe that allows just the flavor of the meat to shine through, feel free to add in herbs if so desired, This is great to use on chicken or turkey pieces before grilling, make certain that your meat is fully covered in the brine, double or triple the recipe if needed, use kosher salt *only* for this brine
Provided by Kittencalrecipezazz
Categories Poultry
Time 5m
Yield 4 1/4 cups (approx)
Number Of Ingredients 4
Steps:
- In a bowl mix together the brown sugar and kosher salt in water until thoroughly mixed (no granules should remain in the water).
- Pour the mixture over meat making certain to cover completely.
- Soak the meat for 6-24 hours.
- Wash meat thoroughly under cold water before cooking.
Nutrition Facts : Calories 48.8, Sodium 6666.8, Carbohydrate 12.6, Sugar 12.4
BASIC BRINE FOR JUICY, TENDER CHICKEN OR TURKEY
I never make any sort of chicken/turkey without brining it first. Once you try this recipe, you won't either. This is my standard brine that I use most often. This allows me to add any flavoring, dry rub, or sauce to my chicken without competing with the brine flavors. The brining process forces water into the muscle tissues of the meat by a process known as diffusion and osmosis. This additional moisture causes the muscle tissues to swell and hold more water. The resulting water in the muscle tissues will make the meat more moist and tender. Any spices herbs or other flavorings you add to the brine solution will get taken deep into the meat with the water.
Provided by Brandess
Categories Chicken Breast
Time 5m
Yield 1 gallon
Number Of Ingredients 3
Steps:
- Mix brine together well with a whisk.
- Place 1 whole chicken (thawed or frozen- you may also use chicken parts.) in brine for 2 hours up to over night. Cover and store in the refrigerator.
- Remove chicken from brine and rinse chicken well. You are now ready to make a tender juicy chicken dish of your choosing.
- NOTES: You can do this with turkey, as well. Also, you will notice that your leftovers, even after refrigerated overnight, are so tender and juicy whether eaten cold or reheated. The moisture retention really helps to make a chicken meal morph into a second meal when it holds its moisture. If doing a whole turkey, use the recipe servings changer to up the servings to 6-10. Put your turkey in an insulated cooler with enough water to cover and add in a 5 pound bag of ice. Brine overnight.
Nutrition Facts : Calories 557.6, Sodium 56741.4, Carbohydrate 143.9, Sugar 142.4, Protein 0.2
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