Buttermilk-Brined Roast Chicken

🥘 Ingredients

• whole chicken 1
• kosher salt
• kosher salt 2 tbsp
• buttermilk 2 cups

1. 1

   Remove the wingtips from whole chicken by cutting through the first wing joint with poultry shears or a sharp knife. Reserve for stock. Season chicken generously with kosher salt and let sit for 30 minutes .
2. 2

   Stir kosher salt into buttermilk to dissolve. Place the chicken in a gallon-size resealable bag and pour in the buttermilk. Seal the bag, squish the buttermilk all around the chicken, place on a rimmed plate, and refrigerate for 12 hours to 24 hours .
3. 3

   Pull the chicken from the fridge 1 hour before cooking. Heat oven to 425°F with a rack set in the center position.
4. 4

   Remove the chicken from the bag and scrape off as much buttermilk as you can without being obsessive. Tightly tie together the legs with butcher's twine. Place the chicken in a 10-inch cast-iron skillet or shallow roasting pan.
5. 5

   Slide the pan all the way to the back of the oven on the center rack. Rotate so that the legs are pointing toward the rear left corner and the breast toward the center of the oven. (The back corners are the hottest spots, protecting the breast from overcooking.)
6. 6

   After about 20 minutes , when the chicken starts to brown, reduce heat to 400°F and continue roasting for 10 minutes .
7. 7

   Move the pan so the legs are facing the rear right corner of the oven. Continue cooking for another 30 minutes , until the chicken is brown all over and the juices run clear when you insert a knife between the leg and thigh. Use a foil tent if the skin is getting too brown before the chicken is cooked through.
8. 8

   Remove to a platter and let rest 10 minutes before carving and serving.