Equipment
* optional
Ingredients
Main
- 1800 g whole chicken, raw
- 500 ml buttermilk, shaken
- 30 g kosher salt
- 5 g black pepper, coarsely cracked
- 5 garlic cloves, smashed
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 1156 kcal
- Protein
- 99 g
- Carbohydrates
- 9 g
- Fat
- 78 g
- Fiber
- 0 g
- Sugar
- 7 g
- Sodium
- 3452 mg
- Saturated Fat
- 23 g
- Monounsaturated Fat
- 0 g
- Polyunsaturated Fat
- 0 g
- Cholesterol
- 5 mg
- Potassium
- 1194 mg
- Calcium
- 218 mg
- Iron
- 4.8 mg
- Magnesium
- 18 mg
- Phosphorus
- 123 mg
- Zinc
- 0.6 mg
- Vitamin A
- 226 mcg
- Vitamin C
- 11 mg
- Vitamin E
- 0.1 mg
- Vitamin K
- 2 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.3 mcg
- Thiamin
- 0.05 mg
- Riboflavin
- 0.20 mg
- Niacin
- 0.1 mg
- Folate
- 7 mcg
- Water
- 116 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
The day before roasting, combine buttermilk, kosher salt, black pepper, and smashed garlic in a large resealable bag or bowl. Stir or squish the bag to dissolve the salt thoroughly.
Place the chicken into the brine, ensuring it is fully coated. Expel as much air as possible if using a bag, or weigh down with a plate if using a bowl. Refrigerate for 18 to 24 hours.
Remove the chicken from the refrigerator 1 hour before cooking to temper. Preheat oven to 220°C (425°F). Move a rack to the center position.
Remove chicken from the bag and gently wipe off the excess buttermilk drippings with your hands. Do not rinse. Place the chicken in a cast iron skillet or roasting pan. Tie the legs together with twine for even cooking.
Roast for approximately 60 minutes. Rotate the pan halfway through if browning unevenly. The chicken is done when the skin is deeply brown and the internal temperature reaches 74°C (165°F) at the thickest part of the thigh.
Remove from oven and let rest in the pan for at least 15 minutes before carving. This allows the juices to redistribute throughout the meat.
Chef's Notes
- The 24-hour brine is non-negotiable for the 'unbelievably juicy' result; the salt modifies the protein structure to hold water while cooking.
- If you have a convection setting, use it but reduce the temperature to 200°C (400°F) to prevent burning the milk solids.
- Position the chicken in the oven so the legs point toward the back left or back right corners, which are typically the hottest parts of a standard oven, helping the dark meat cook as fast as the breast.
Storage
Refrigerator: 3 days — Store meat off the bone in an airtight container for best moisture retention.
Freezer: 3 months — Best frozen in broth or sauce; plain roasted meat may dry out upon thawing.
Reheating: Gently warm in a covered skillet with a splash of broth to prevent drying.
Troubleshooting
Skin is browning too quickly before meat is cooked
Cause: Sugar content in buttermilk caramelizing rapidly or oven hot spots
Fix: Tent the dark areas loosely with aluminum foil and reduce oven temperature to 205°C (400°F)
Prevention: Wipe off excess buttermilk more thoroughly before roasting
Cultural Context
While buttermilk fried chicken is a Southern staple, roasting chicken in buttermilk was popularized globally by Chef Samin Nosrat. It bridges the gap between traditional American Sunday roast and Southern brining techniques, utilizing the acidity of cultured milk to replicate the tenderness usually reserved for slow-cooking.
