Roast Whole Chicken

๐Ÿคญ pictures will be added to this post ๐Ÿ“ธ throughout time, I mean…it’s usually Sunday Dinner so that could go on a long time ๐Ÿ˜ณ ๐Ÿคฃ๐Ÿ˜œ๐Ÿ˜‹ but it’s a beautiful thing ๐Ÿ˜Š so is a sense of humor now ๐Ÿ˜

Although I’ve used buttermilk marinade for many years (or plain yogurt), I decided to share the recipe at this link โคต๏ธ https://www.saltfatacidheat.com/buttermilkmarinated-roast-chicken โฌ…๏ธ …because I don’t measure, time, etc..so here’s a recipe that can be followed ๐Ÿคฃ Besides, I LIKE Samin Nosrat, who is a cook, teacher, and author of the James Beard Award-winning New York Times Bestseller โžก๏ธ SaltFatAcidHeat: Mastering the Elements of Good Cooking. As a matter of fact, I still pause when I’m cooking and note to myself “salt, fat, acid, heatโ“๏ธโœ”๏ธ“. Her Netflix documentary called “The Chef’s Table” is very good. Though I don’t recommend Netflix, I do recommend looking for that show ๐Ÿ˜‰๐Ÿคทโ€โ™€๏ธ

An orange ๐ŸŠ slice was on this one ๐Ÿ˜

Pull the chicken from the fridge an hour before you plan to cook it. Preheat the oven to 425ยฐF (220ยฐC), 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 of the chicken with a piece of butcherโ€™s twine. Place the chicken in a 10-inch cast iron skillet or 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 soon you should hear the chicken sizzling.

After about 20 minutes, when the chicken starts to brown, reduce the heat to 400ยฐF and continue roasting for 10 minutes and then move the pan so the legs are facing the back 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.

When the chickenโ€™s done, remove it to a platter and let it rest for 10 minutes before carving and serving.

For easier memory โžก๏ธ 425ยฐ 20 minutes, 400ยฐ & 10 minutes & move pan so legs are facing right rear corner of oven, continue cooking for 30 minutes – until chicken is browned all over; so 20, 10, 30 ๐Ÿ˜‰ I use a thermometer ๐ŸŒก ๐Ÿ˜ 165ยฐ

I will add too…that I couldn’t resist the fresh, just-picked Minneola oranges in front of me! So I also added juice from one of those oranges to the marinade AND a couple/3 slices with chicken in oven ๐Ÿ˜œ it turned out as good as I expected ๐Ÿ˜‹ ๐ŸŠ citrus & herbs optional ๐Ÿ‹๐Ÿˆ

I made a bed of onions under chicken ๐Ÿ”

My goodness Chef Samin Nosrat was right on โœ…๏ธ it is certainly hotter in back of oven; I didn’t expect it to be THAT much hotter. ๐Ÿ˜ณ

Hoping you can see how JUICY this chicken is all the way through ๐Ÿ˜‹

DAMN DELICIOUSโ—๏ธ ๐Ÿ˜‹

And again… Sunday Dinner ๐Ÿ˜

Remember applesauce?! ๐Ÿคฃ

Published by dawn

http://about.me/dawn_spitfire

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