**Chicken should marinate for 18-24 hours**
Super juicy and moist on the inside, crispy skin on the outside! The uses for this meal are endless!
Make sure chicken is thawed completely. Generously season all sides with Salt & Pepper. Allow to sit for 30 minutes.
Mix the Buttermilk and measured Salt.
Place whole chicken in a large ziplock bag. Pour Buttermilk brine into the bag.
Double bag if you're worried about leaks, and place on a shallow tray. Better safe than sorry!!
Marinate chicken in the brine for 18-24 hours in the fridge. Slosh around the brine every now and then.
Take the chicken out of the fridge 1 hour before you want to begin cooking. Leave it in the bag.
Preheat oven to 425º.
Tie the legs together and place the chicken on a lined shallow baking tray with the legs facing up.
On the middle rack, slide the tray all the way to the back left and rotate the chicken's legs so they are pointed toward the back left corner of the oven. Roast for 20 minutes.
**In a conventional oven (No Fan), the back corners are typically hotter. By having the legs closer to these hot points it will ensure that the legs finish cooking before the breasts overcook and dry out.
Reduce the temp to 400º and roast for another 10 minutes.
Slide the pan over to the right corner, and rotate the chicken so that the legs are now pointed toward the right corner of the oven. Roast for another 40-45 minutes.
**Chicken is done when juices run clear and when the internal temp of the breast meat along the breastbone is 165º.
Allow the chicken to rest for 10 minutes before carving. This will allow all of the juices to settle and not run all over your carving board.
Save the bones and scraps in a freezer bag for your stock!
Ingredients
Directions
Make sure chicken is thawed completely. Generously season all sides with Salt & Pepper. Allow to sit for 30 minutes.
Mix the Buttermilk and measured Salt.
Place whole chicken in a large ziplock bag. Pour Buttermilk brine into the bag.
Double bag if you're worried about leaks, and place on a shallow tray. Better safe than sorry!!
Marinate chicken in the brine for 18-24 hours in the fridge. Slosh around the brine every now and then.
Take the chicken out of the fridge 1 hour before you want to begin cooking. Leave it in the bag.
Preheat oven to 425º.
Tie the legs together and place the chicken on a lined shallow baking tray with the legs facing up.
On the middle rack, slide the tray all the way to the back left and rotate the chicken's legs so they are pointed toward the back left corner of the oven. Roast for 20 minutes.
**In a conventional oven (No Fan), the back corners are typically hotter. By having the legs closer to these hot points it will ensure that the legs finish cooking before the breasts overcook and dry out.
Reduce the temp to 400º and roast for another 10 minutes.
Slide the pan over to the right corner, and rotate the chicken so that the legs are now pointed toward the right corner of the oven. Roast for another 40-45 minutes.
**Chicken is done when juices run clear and when the internal temp of the breast meat along the breastbone is 165º.
Allow the chicken to rest for 10 minutes before carving. This will allow all of the juices to settle and not run all over your carving board.
Save the bones and scraps in a freezer bag for your stock!