Double Brined Roast Chicken
(from Gonzo’s recipe box)
Dry brining with salt then wet brining in buttermilk result in the juiciest chicken you’ve ever roasted
Prep time: 10 minutes
Cook time: 60 minutes
Serves 2 people
Categories: Main
Ingredients
- Salt
- 2 cups buttermilk
- 1 Chicken, whole, 4-5 lbs
Directions
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Dry Brine: Salt chicken generously, and let sit uncovered for 1hr.
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While chicken is sitting, Dissolve 4 tsp salt into 2 cups buttermilk.
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Wet brine: Place chicken in 1ga. freezer bag. Add buttermilk. Refrigerate overnight.
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Remove fringe, let sit for 1hr. Preheat oven to 450°
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Remove bird from bag. Gently wipe off excess buttermilk. Bind legs together, and place bird in baking dish.
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Set oven to 425°. Place baking dish on center rack, all the way back, legs pointed towards back left corner. Bake for 20 min at 425°
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Lower heat to 400°, bake for 10 more min
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Rotate bird so legs are pointed at back right corner. Bake 30 more min
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Remove from oven. Rest for 10 minutes. Carve.