“But my favorite remained the basic roast chicken... Above all, it should taste like chicken. It should be so good that even a perfectly simple, buttery roast should be a delight.”
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Hi, guys! So, I think I made the most beautiful roast chicken ever. Photos don’t really do it justice but it’s definitely something I am super proud of!
About a week ago, I watch the four part Netflix series Fat, Salt, Acid and Heat. Let me just say, I think Samin Nostrat is awesome and her cookbook is for sure on my Christmas list this year. Inspired by her Heat segment, I decided to make a copycat roast chicken based on Samin’s with some #simplydecadent Honey and Truffles style.
Motivated by Samin’s passion and the fact that I had some leftover buttermilk from a game day cornbread recipe, I decided to face my fears and do the unthinkable: roast a whole chicken for my family… Nonna included. If you know anything about Italian nonnas, they’re the toughest culinary judges when it comes to cooking.
I have to say that Samin's Netflix special got me thinking about how mastering these four basic elements of good cooking can make all the difference.
Though fancy tricks and designer ingredients may attract us with their flashiness, a cook that makes something as simple as chicken taste heavenly, is someone to marvel at.
Simple ingredients, simple methods and simple principles all play into the simply decadent motto that I live by in the kitchen.
Golden, glisten’, and gorgeous this bird will have you referring to it like a supermodel!
The skin is just so perfectly golden brown that it looks better than any holiday turkey. It’s also way moister than you forgotten about rotisserie chickens from the supermarket.
What can I say? Samin knows what she's talking about! I'm so glad I took this leap of faith and conquered my fear of roasting a whole chicken. This will be something I'll keep in my back pocket whenever I have to impress!
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The Most Beautiful Roast Chicken
* Makes four servings *
1 organic whole chicken
Kosher salt … lots!
1 litre buttermilk
1 bulb garlic
1. The day before you want to cook the chicken, generously pat salt all over the chicken.
2. Place the chicken in a large Ziploc bag and the buttermilk all over it. 3. Seal the bag and place it in a dish or bowl to avoid any leakage of buttermilk and let marinate for 24 hours. 4. Take the chicken out of the fridge an hour before cooking and preheat the oven to 425°F. 5. Place the chicken in a shallow roasting pan on the centre rack, with the legs pointing toward the rear left corner as this ensures even cooking. 7. After about 30 minutes when the chicken starts browning, reduce the heat to 400°F and move the pan so the legs are facing the back right corner of the oven.
8. Rotate the chicken one more time so that the legs are facing the oven door and roast for another 30 minutes until the chicken is brown all over and the juices run clear when you insert a knife down to the bone between the leg and the thigh.
9. Let rest for 15 minutes before serving with some awesome sides!
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