"A roast chicken is a classic with good reason. Easy to make and deeply satisfying, it's hard to beat a juicy, flavorful bird with a golden crispy skin for a comforting dinner any night of the week. Of course there are many different recipes and techniques from around the world, but it's the traditional French roast chicken, like the one perfected by Julia Child, that usually comes to mind."
"Nosrat, author of James Beard Award-winning, New York Times bestselling cookbook, " Salt, Fat, Acid, Heat," described the exciting endorsement on Sophie Dahl's At The Kitchen Table website. "I was cooking a dozen of these chickens for a special event when a friend who was hosting Jacques Pépin that very same day called in a panic to ask if I could prepare a picnic basket for the legendary chef," she says."
"How to make that game-changing brine for your roast chicken Julianne De Witt/Tasting Table Nosrat was working at an Italian restaurant in NYC, where she roasted chickens over a wood fire. "Eventually, I came up with the idea to marinate the birds in buttermilk overnight, like southern grandmothers do," she said. The acid in buttermilk helps tenderize the chicken and adds a pleasant tang"
Roast chicken offers an easy, deeply satisfying meal with juicy meat and golden, crispy skin. Samin Nosrat brines chickens overnight in buttermilk and salt to tenderize the meat and add a pleasant tang. She developed the idea while roasting birds over a wood fire in an NYC Italian restaurant and adapted a Southern-style buttermilk marinade. Nosrat prepared a picnic basket for Jacques Pépin, who messaged that everything was classically perfect and entirely delicious. The buttermilk's acid breaks down proteins for tenderness while contributing bright flavor to the finished roast chicken.
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