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Buttermilk-Brined Roast Chicken
Samin Nosrat's famous roast chicken — brined overnight in salted buttermilk for impossibly juicy meat and burnished, crackly skin. Three ingredients, all technique.
Serves 4Prep 15 minCook 80 minChicken
Containsdairy
Inspired by a recipe from NYT Cooking ↗
Protein 39%Carbs 3%Fat 58%
About 610 kcal a serve — 58 g protein, 4 g carbs, 39 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Brine overnight
12–24 hrSeason the chicken all over with salt. Whisk the salt into the buttermilk until dissolved, then submerge the chicken in a large bag or dish. Refrigerate 12–24 hours, turning once or twice.
In the bowlSalt & submerge →
Come to room temp
TemperAn hour before roasting, take the chicken out of the fridge. Pour off the excess buttermilk and wipe away the pooled bits so the skin browns evenly.
1 hr on the counter
Roast hot
20 min · 220°CHeat the oven to 220°C (425°F). Set the chicken breast-up in a cast-iron pan or small roasting tray and roast 20 minutes, until it begins to brown.
Lower & finish
~1 hr · 200°CReduce to 200°C (400°F). Roast about 1 hour more, rotating the pan and tenting any spots that darken too fast, until the juices run clear and a thigh reads 74°C (165°F).
Rest & carve
RestLet the chicken rest 10 minutes, then carve. Spoon over any pan juices.
rest 10 min
Serve it upCarve at the table with a crisp green salad and bread to catch the juices.
Estimated per serve
610 kcal · 58 g protein · 4 g carbs · 39 g fatestimates, within ~10%
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