Buttermilk-marinated roasted chicken

I’ve always enjoyed a good roast chicken but my homemade attempts have been hit or miss. And while most store-bought rotisserie chickens are unarguably tasty, I find that many are prepared with too many preservatives for my liking. Samin Nosrat, Bay Area chef and author of ‘Salt Fat Acid Heat’ changed this for me. You have to check out her fool-proof recipe! And the best part is that the recipe only calls for 3 ingredients! Yeah! All you have to do is marinate the whole chicken for 24 hours in buttermilk and salt and stick it in the oven. It’s that simple!

Both the buttermilk and salt tenderize the meat, giving you an unbelievably juicy chicken. The sugars in the buttermilk caramelize and provide a nice crispy skin. I’ll stop right there and let Samin walk you through the recipe. (4000+ 5 star reviews on New York Times Cooking!!). If you try this out, I’d love to know what you think. Enjoy!!

---

And please share with one other friend who might find value in this 💌