Buttermilk-Marinated Roast Chicken Recipe

Buttermilk-Marinated Roast Chicken Recipe

I saw this recipe and the placement of the pan in the oven caught my attention, I like to marinate my birds in buttermilk, so I tried something close to this. Thanks Samin Nosrat for the inspiration to try the cooking placement of pan method was well worth it, Lyn acutally brought it up again when Wholefoods had whole chickens on sale.

Ingredients

  • 1 whole 4-pound chicken, cleaned (organs removed) and patted very dry
  • Kosher salt and pepper
  • 1 quart buttermilk, well shaken- I use the powered just add water kind, always have it handy love how this tenderizes chicken etc.
  • 1 onion and 1 lemon quarters
  • 1 or 2 bay leaf

IMG_20171009_160446

How

  1. 24 hours before you want to eat this chicken, salt inside and out with at least a few tablespoons, if not more. The reason is that much of the salt will get washed off by the buttermilk, so here you’re helping the inside of the chicken get seasoned. I wrapped in plastic wrap and placed in frig overnight.
  2. Place the chicken in a re-sealable plastic bag and fill the bag with the buttermilk.
  3. Seal it, squish the buttermilk all around the chicken, place on a rimmed plate, and refrigerate. Over the next 8-24 hours you can turn the bag so each part of the chicken gets marinated, but that’s not essential.
  4. When you’re ready to roast, preheat the oven to 475 degrees.

Note: Next time I’ll place my cast iron or chefs’ pan in there so it gets piping hot. You hear the sizzle when you place the chicken on the pan.

  1. Remove the chicken from the plastic bag and scrape off as much buttermilk as you can without being obsessive. You can lightly rinse it if you want.
  2. Place the bay leaves, onion and lemon in the chicken’s cavity.
  3. Truss the chicken by placing a 12-inch length of butcher’s twine with its center in the small of the chicken’s back. Tie the twine around each wing tightly and then flip the chicken over and use the remaining twine to tie the legs together as tight as you can.
  4. Drizzle with a little olive oil, season with salt and pepper or alternative salt seasoning and place the chicken in the pan carefully to make sure the legs will fit as below described and the handle is towards you.
  5. Place the pan in the oven with the legs pointing toward the back left corner and close the door. You should hear the chicken sizzling pretty quickly.
  6. IMG_20171009_171932
  7. Roast for 15 to 20 minutes. When the chicken starts to brown, lower the heat to 425 degrees and continue roasting for 30 minutes and then move the pan so the legs are facing the back right corner of the oven.
  8. Continue cooking for another 30 minutes or so, until the chicken is brown all over and the juices run clear when you cut between the leg and the thigh. If it starts to get to brown for your taste you can always make a loose tent with tin foil.
  9. IMG_20171009_171943
  10. When the chicken’s done, remove it to a platter and let it rest for 10 to 15 minutes before carving it
  11. IMG_20171009_172113
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Unofficial start of Summer, Butter Milk Brined Smoked BBQ Turkey Breast

Unofficial start of Summer, Butter Milk Brined Smoked BBQ Turkey Breast

My days of living on Cape Cod you always heard the phrase the unofficial start of  summer on memorial day weekend. Most think of the cape with hot lazy days on the beach or sailing across the bay for some ice cream in West Falmouth. Most forget that Memorial Day can be kind of cold and I always suggest sweatshirts. Well today is not disappointing here in Milford it is a raw 51 degree and they are forecasting rain. The Milford Facebook page for Milford community is a buzz with does anyone know it the parade is rain or shine? We moved into Yale Drive many moons ago and this was our welcome to Milford event even ran into the past owners of the house. Now I work down town and get a birds eye view of most Milford parades and fondly remember walking along side the band with water bottle in hand ready to rescue a thirsty member. Anyway before I get to nostalgic or totally drawn into the sound of the waves on the beach, back to my point. Lyn had a hankering for some turkey and we found a bone in breast at the store so I decided to BBQ it and welcome summer to our deck.

Grabbed the Apple wood chips my basic brown sugar, paprika rub, made up  a quick brine

We had a 9 pound bone in full turkey breast.

Brine – can be any mixture this is what I did

  • 1 cup kosher salt
    1/2 cup granulated sugar or brown sugar.
    Small handful of aromatics (2-3 garlic cloves, whole peppercorns, bay leaves, whole all spice)
  • 1 quart of water
  • Bring the water  salt and other spices to boil until salt is
  • 2 quarts of butter milk – I always have powdered on hand great for chicken marinade makes so moist.
  • Add 4 cups or so of ice cubes to bring to room temperature.
  • Mix the buttermilk and brine together

In mean time open bag and place in a larger stock pot – 1 jumbo zip lock bag

  • Place the turkey in bag – extra pair of hands works great
  • pour the buttermilk brine over turkey and squeeze out as much air as you can.
  • Place in refrigerator for 24 hours – HINT clear a space before so you don’t get surprised and start to use choice works while balancing a 15  pound pot. This is from past experience.

Rinse the turkey and dry with paper towel and let come to room temperature.

 

I always have a basic brown sugar paprika rub on hand  since I tend to make a bib batch. You can use your favorite home made or store bought.

I like to place a little butter under the skin.

Rub turkey with olive oil and then rub the whole turkey with your rub.

I have already started the grill first by taking a good couple of handfuls of the wood chips and putting in a loosely sealed  aluminium foil pouch. I did not turn the heat on the side with the wood chips until I placed the turkey in.

Right, the turkey has been put on a rack in pan with water at ready to put in once on grill.  Place the turkey on the non  heat side and put water in the pan. At this point I have turned the far side to high and the middle and right side to no flame. I also have place a meat thermometer in to watch the temp. I’m going to use indirect heat method.

Close the lid, watch the temp so it does not go to high, mine stayed around 250-300. I waited an hour by this time the chips were long smoked out and then turned  so the other side is facing the heat.

Cooked until 165 or there about. I usually don’t like to use those plastic pop up guides but it was there and what the heck. it popped before the temp said 165 but I grabbed my instant thermometer and it agreed to time for a new battery for the old one.

At one point Lyn said no more smoking it makes me too hungry

There are only 2 of us so take out the food saver and open the freezer door.

This is a turkey weekend so last night I made and old favorite of ours

Bahn Mi-Style Turkey Burger

 

OK GOOGLE stop the sounds of the ocean time to go to Wrentham Outlet Mall.

Thanksgiving Turkey with Maple Syrup and Crispy Bacon Glaze.

Thanksgiving Turkey with Maple Syrup and Crispy Bacon Glaze.

Ingredients:

  • 12-14 lbs fresh turkey
  • 1 tablespoon hot sauce, such as Tabasco
  • salt and pepper
  • 1 quart buttermilk

Glaze (for last 15-30 minutes)

  • 1/2 cup Maple Syrup
  • 1 Tbsp Trader Joe’s Dijon Mustard
  • 2 strips Crisp Crumbled Bacon

To stuff inside turkey

  • 1 Navel orange quartered
  • 1 large sweet onion quartered.

How:

Wash and pat dry the turkey. Place the turkey, breast side up, in an oven-roasting bag.

Add the hot sauce, 1 tsp. salt and 1 tsp. pepper to the buttermilk container; shake to combine.

Pour the buttermilk mixture over the turkey trying not to get in cavity. Seal the bag, transfer to the refrigerator and let marinate, overnight turning the turkey over once at least 5 hours. I also turned on side for 1 hour each side.

Remove the turkey and pat dry inside and out. Rub the skin with 1 tbsp. oil; season with salt and pepper. Let rest at room temperature.

Stuff turkey with oranges and onion in body and neck cavities. This is great with chicken also, really adds moisture in my opinion.

Preheat the oven to 400 degrees . Tuck the wings behind the back of the turkey. Place the turkey, breast side up, on a rack set in a large roasting pan. Roast, basting once with the pan juices, for 1 hour. Lower the heat to 350 degrees and roast, basting every half hour, until an instant-read thermometer registers 155 degrees when inserted into the thigh, 1 to 1 1/2 hours more. If the turkey is over browning, tent with foil. Remove from the oven, tent and let rest for 30 minutes. We also basted with some maple syrup mixture at the end and allowed to crisp up.

Stuff with oranges and onion season with oil salt and pepper

  Stuff with oranges and onion season with oil salt and pepper

Thanksgiving Day Turkey

Let's eat

Gravy

Save 1-3 tbsp of drippings for the Make Ahead Gravy.

 

Note: The skin was nicely colored, crisp and tasty the meat was really juicy and tender even the breast.