In this week's recipe, we decided to share with you Samin Nosrat's Buttermilk Chicken recipe from Salt Fat Acid Heat cookbook.
As some of you may already know, Salt Fat Acid Heat is in our opinion, one of the best cookbooks ever written. We decided to share with you this recipe because is one of the recipes that best demonstrates the quality of this book. With just two ingredients, buttermilk and sea salt, we can guarantee you that with this recipe, you'll make one of the best-roasted chickens in your life.
The buttermilk and salt work like a brine, tenderizing the meat on multiple levels: the water it contains increases moisture, and the salt and acid it contains disables proteins, preventing them from squeezing liquid from the meat as the bird cooks. As an added bonus, the sugars in the buttermilk will caramelize, contributing to an exquisitely browned skin.
1.5 kg to 1.8 kg (3 1/2 to 4-pound) chicken
500 ml (2 cups) buttermilk