I haven’t found a better, simpler way to get a beautifully bronzed, crackly-skinned, well-seasoned bird every time.
or wet one? And if a wet brine, what ratio of salt to liquid, what type of liquid, and for how long to soak? Should I marinate instead? Or go super simple with salt and pepper? Should I roast high and fast or low and slow? Truss? Spatchcock? Sear first on the stovetop? Just order pizza?
At some point, these questions are not a productive way to get dinner on the table. As much as I adore roasted chicken, I realized a while back that I was roasting fewer birds because of my tendency to overthink every single detail. To get back to weekly roast chicken dinners, I needed a preparation so simple, foolproof, and flexible that I’d turn to it again and again without second-guessing anything.I found that preparation in this buttermilk roast chicken.
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