Village’s Tender Roast Buttermilk Chicken

Serves: 4-6

Ingredients:

• 3½- to 4-pound (about 1.5 kilograms) chicken

• Salt

• 2 cups (475 ml) buttermilk

Method:

1. A day head: Season the chicken generously with salt and let it sit for 30 minutes.

2. Stir 2 tablespoons of 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 two plastic produce bags to prevent leakage and tie the bag with a piece of twine. Squish it all around and place in the fridge on a plate for 24 hrs.

3. Pull the chicken from the fridge an hour before you plan to cook it. Preheat the oven to 425°F (220°C), with a rack set in the center position.

4. Remove chicken and shake off excess buttermilk. Tightly tie together the legs of the chicken with a piece of butcher’s twine. Place the chicken in a 10-inch cast iron skillet or shallow roasting pan.

5. 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. Pretty soon you should hear the chicken sizzling.

6. After 20 minutes, when the chicken starts to brown, reduce the heat to 400°F and continue roasting for 10 minutes and then move the pan so the legs are facing the back right corner of the oven.

7. 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 chicken’s done, remove it to a platter and let it rest for 10 minutes before carving and serving.

Serve with roast veggies, a sweet potato, and enjoy!