Buttermilk-Brined Roast Chicken
Samin Nosrat's iconic buttermilk-brined roast chicken tenderizes the meat thoroughly while imparting a gentle tang and promoting deep, caramelized browning on the skin. Requiring just chicken, salt, and buttermilk, this foolproof technique yields an exceptionally juicy, tender bird with minimal hands-on effort.
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🍳 Cooking Flow
Trim wing tips and season chicken all over with kosher salt; rest 30 minutes. → Marinate chicken in buttermilk and salt inside a sealed bag in the fridge for 12-24 hours. → Drain excess marinade, truss legs tightly, and bring to room temperature for 1 hour. → Roast in a cast-iron skillet at 425°F for 20 minutes, lower to 400°F, rotate halfway through, and cook until golden brown and cooked through. → Rest for 10 minutes before carving and serving.
Cooking Steps
Brief Cooking Order
Trim wing tips and season chicken all over with kosher salt; rest 30 minutes. → Marinate chicken in buttermilk and salt inside a sealed bag in the fridge for 12-24 hours. → Drain excess marinade, truss legs tightly, and bring to room temperature for 1 hour. → Roast in a cast-iron skillet at 425°F for 20 minutes, lower to 400°F, rotate halfway through, and cook until golden brown and cooked through. → Rest for 10 minutes before carving and serving.
Introduction
Samin Nosrat's iconic buttermilk-brined roast chicken tenderizes the meat thoroughly while imparting a gentle tang and promoting deep, caramelized browning on the skin. Requiring just chicken, salt, and buttermilk, this foolproof technique yields an exceptionally juicy, tender bird with minimal hands-on effort.
Step 1
Use kitchen shears to cut off the wing tips at the first joint and reserve them for chicken stock.
Step 2
Season the chicken thoroughly and evenly with a generous five-fingered pinch of kosher salt on both sides, in the cavity, and along the crevices. Let the salted chicken sit at room temperature for 30 minutes so the salt begins to absorb.
Step 3
In a large resealable plastic bag set inside a bowl, combine 2 cups of buttermilk and 2 tablespoons of kosher salt. Seal and shake or squish gently to dissolve the salt.
Step 4
Place the salted chicken into the buttermilk brine in the bag. Seal the bag while pressing out excess air, then turn the bag to coat the chicken evenly. Refrigerate for 12 to 24 hours (up to 3 days maximum).
Step 5
Remove the chicken from the refrigerator 1 hour before roasting. Lift the chicken out of the bag and let excess buttermilk drain back into the bag.
Ingredients List
Important Notes
Using Diamond Crystal kosher salt allows generous seasoning without oversalting; if using Morton's kosher salt or fine table salt, reduce the amount by roughly half.
Bringing the chicken to room temperature for 1 hour before roasting ensures even cooking and prevents the skin from splitting.
Positioning the legs toward the back corner of the oven directs the most intense heat toward dark meat, keeping the breast meat from drying out.
Always rest the roasted bird for 10 minutes before carving to keep the juices inside the meat.
Pan drippings and scrapings can be whisked into a quick vinaigrette for a Zuni-style bread salad.
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