BUTTERMILK-BRINED ROAST CHICKEN
johnpleshettemealoftheweek.com
RARELY DO I POST MY OWN ORIGINAL RECIPES. THAT'S BECAUSE I DON'T HAVE THAT MANY. I MOSTLY COOK FRENCH OR ITALIAN DISHES AND THESE RECIPES ARE GENERALLY RIFTS
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at johnpleshettemealoftheweek.com.
Cooking tools:
- Cast iron skillet
- Butcher's twine
- Oven
- Zip-top bag
- Refrigerator
- Measuring cup
- Measuring spoon
- Aluminum foil
- Serving platter
Ingredients
- 1 CHICKEN (3 1/2 TO 4LBS)
- 2 cups BUTTERMILK
- 4 tsp FINE SEA SALT
- 2 gals SEALABLE PLASTIC BAG
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