There is something about Sunday mid-day meals that I just love. Get your work out in or head to the beach and by 2 p.m. you are ready for comfort food.
I love roast chicken and this recipe recently ran in Food & Wine. I had not tried a buttermilk brine for roasting a whole chicken. Makes perfect sense and the skin gets crispy while the meat is incredibly juicy.
1 Whole Chicken
¼ cup Kosher Salt
10 smashed cloves of garlic
2 thinly sliced cloves garlic
2 TBSP. sugar
1 bay leaf
3 TBSP chopped fresh rosemary
½ cup ground dried porcini mushrooms (use spice grinder or check with your favorite spice store)
1 quart buttermilk
2 TBSP butter
2 TBSP EVOO
In a medium saucepan combine ¼ cup Kosher salt with smashed garlic cloves, bay leaf and 2 cups warm water.
Bring to a simmer to dissolve the sugar and salt.
Remove from stove and cool the mixture before pouring in a very large pot or brining bag (Size for a small Turkey). Pour in 2 cups cold water.
Add ground porcini mushrooms, (about 3 TBSP) and buttermilk into the salted mixture.
Place the chicken in the brine and seal or cover for 6-12 hours.
Preheat oven to 425 degrees. Remove the chicken from the brine and pat dry. Discard the brine.
Season with Kosher salt and roast the chicken breast side down for the first 20 minutes.
Turn right side up, brush with butter and roast until the chicken reaches 165 degrees.
Remove from oven and let rest.
In a small skillet, simmer the olive oil with sliced garlic over medium heat, letting the garlic turn only slightly light brown. Remove from heat and let cool.
Carve the chicken and arrange on platter, brush with garlic oil.
Serve with roasted squash and shaved Brussel sprouts.