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

  1. Dry Brine: Salt chicken generously, and let sit uncovered for 1hr.

  2. While chicken is sitting, Dissolve 4 tsp salt into 2 cups buttermilk.

  3. Wet brine: Place chicken in 1ga. freezer bag. Add buttermilk. Refrigerate overnight.

  4. Remove fringe, let sit for 1hr. Preheat oven to 450°

  5. Remove bird from bag. Gently wipe off excess buttermilk. Bind legs together, and place bird in baking dish.

  6. 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°

  7. Lower heat to 400°, bake for 10 more min

  8. Rotate bird so legs are pointed at back right corner. Bake 30 more min

  9. Remove from oven. Rest for 10 minutes. Carve.

Email to a friend | Print this recipe | Back