Buttermilk-Marinated Roast Chicken (AKA Chicken for Tomorrow) from Samin Nosrat

"One of the most revelatory and widely loved techniques from Salt Fat Acid Heat, Samin Nosrat’s cookbook and TV show full of revelatory and widely loved techniques, has only three ingredients and a method that can be summed up as follows: Soak in buttermilk overnight—just as Southern cooks do for fried chicken—then, instead, roast. And yet, bundled up in Samin’s straight-shooting method are all four of the tenets of her famed curriculum: Salt in the marinade sinks deep into the chicken to season it through and through, realigning the proteins to help it hold onto its juices as it heats in the oven, instead of squeezing them out. Fat in the buttermilk and chicken itself (as well as the buttermilk’s natural sugars) give the chicken its signature handsomely lacquered skin. Lactic acid in the buttermilk further tenderizes the proteins and infuses gentle tang. And heat, concentrated more at the back and sides of the oven, helps the slower-to-cook legs of the chicken keep up with the breast. What all of this means: really good roast chicken that’s really hard to overcook. There is just one more ingredient: time. Start marinating tonight for the juiciest chicken tomorrow, seasoned down to the bone." Excerpted from Simply Genius: Recipes for Beginners, Busy Cooks & Curious People (Ten Speed Press, September 27, 2022).

Unbalanced

% Daily Values based on a 2,000 calorie diet

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