Smith's Chef Jeff Jackson joined us from his own kitchen with a recipe for Buttermilk Marinated Roast Chicken
3-4 lb. whole chicken
Kosher or sea salt
2 c. buttermilk
1. A day before cooking the chicken, remove any gizzard packets and neck. Use kitchen shears to remove the wing tips at the joint. They end up just burning, so removal is best. Season liberally with salt and pepper over the entire bird, inside and out.
2. Stir 2 tablespoons of salt into the buttermilk. Place the chicken into large (gallon size or bigger) zipper bag. Make sure you are able to seal the bag. Pour the buttermilk over the chicken and then close the bag, making sure to let all the excess air out. Move the bag around to make sure the buttermilk has evenly spread over the chicken. Place it on a rimmed plate or in a baking dish so it doesn't leak and make a mess. Place it in the fridge and let it marinate until the next day.
3. Take the chicken out 1 hour before you plan to cook it. Preheat your oven to 425 and make sure the rack is positioned in the middle of the oven.
4. Try to scrape off as much of the buttermilk as you can. Tie the legs together with some butchers twine. Place the chicken on a cast iron skillet or shallow roasting pan. Place in the oven and roast for 20 minutes. Turn the heat down to 400 and roast an additional 30-40 minutes or until the internal temp reaches 155-160 degrees. Remove from the oven and let it rest 10 minutes or so before carving. Carve and enjoy.
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