American
Buttermilk-Brined Roast Chicken
A whole bird brined overnight in salted buttermilk, roasted hot until the skin blisters.
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The buttermilk does two things at once: the salt seasons deep and the lactic acid tenderises without turning the meat mealy the way a citrus marinade would. It also browns beautifully, which is why the oven has to come down partway through.
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