Subj : NYT Most Requested - 01
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From : Dave Drum
Date : Mon Oct 07 2024 05:31 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Buttermilk-Brined Roast Chicken
Categories: Five, Poultry, Dairy
     Yield: 4 servings

     4 lb Chicken
          Salt
     2 c  Buttermilk

 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.

 By: Samin Nosrat

 Yield: 4 servings

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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