buttermilk roast chicken

How To Make buttermilk roast chicken

• Step 1
  In 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).
• Step 2
  When ready to cook preheat oven to 425 degrees.
• Step 3
  Heat up a cast iron skillet on medium high heat.
• Step 4
  Add in the goose/duck fat if using, drizzle over some olive oil. (I used bacon drippings).
• Step 5
  Remove 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.)
• Step 6
  Drizzle lightly with olive oil, then sprinkle with additional paprika and sea salt to taste.
• Step 7
  Roast for 20 minutes if using cast iron skillet or 25-30 minutes if using baking dish, until brown and done.
• Step 8
  Garnish with herbs of choice if using, serve immediately with pan drippings over some potatoes or greens.
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