1In a bowl with the buttermilk, whisk it with the garlic, salt, sugar, paprika and lots of freshly ground black pepper. Place all the chicken parts in a gallon-sized freezer bag (or lidded container) and pour the buttermilk brine over them. Swish it around so that all parts are covered. Refrigerate for at least 2 but preferably 24 and up to 48 hours (they tried an extra 24 hours without incident).
2When ready to cook preheat oven to 425 degrees.
3Heat up a cast iron skillet on medium high heat.
4Add in the goose/duck fat if using, drizzle over some olive oil. (I used bacon drippings).
5Remove chicken from buttermilk brine, shake off excess and arrange skin side up on the skillet. Turn off heat. (If using a baking dish, just arrange the chicken in it skin side up.)
6Drizzle lightly with olive oil, then sprinkle with additional paprika and sea salt to taste.
7Roast for 20 minutes if using cast iron skillet or 25-30 minutes if using baking dish, until brown and done.
8Garnish with herbs of choice if using, serve immediately with pan drippings over some potatoes or greens.