\n@aflouryspace <\/p>\n
My first attempt at roast chicken with Samin Nosrat\u2019s recipe!! Chicken turned out so juicy & tender! Buttermilk-marinated Roast Chicken \ud83c\udf57\u2728 – Prep: Trim wing tips and feet (save for stock!). Salt the chicken generously inside and out; let sit for 30 mins at room temp. – Marinate: Place chicken in a ziplock bag with 2 cups buttermilk, 4 tsp sea salt, and your favorite aromatics. Marinate overnight, turning occasionally. – Ready: Remove from fridge 1 hour before roasting to take the chill off. Preheat oven to 220\u00b0C. – Roast: Scrape off excess buttermilk and tie the legs. Place in a cast iron skillet with legs pointing toward the back corner of the oven. – After 20 mins, reduce heat to 205\u00b0C and roast for 10 mins. Rotate the pan so the legs face the opposite rear corner. – Roast for another 30 mins or more (toss in some mushrooms for the final 20!). – Rest: Once golden brown, let it rest for 10 mins before carving. For the full science behind this method, I highly recommend checking out her book or the YouTube video on NYT cooking!! #sgfoodie #easyrecipe<\/p>\n
\u266c original sound – Aflouryspace – Aflouryspace<\/p>\n
\n@aflouryspace<\/a> <\/p>\n My first attempt at roast chicken with Samin Nosrat\u2019s recipe!! Chicken turned out so juicy & tender! Buttermilk-marinated Roast Chicken \ud83c\udf57\u2728 – Prep: Trim wing tips and feet (save for stock!). Salt the chicken generously inside and out; let sit for 30 mins at room temp. – Marinate: Place chicken in a ziplock bag with 2 cups buttermilk, 4 tsp sea salt, and your favorite aromatics. Marinate overnight, turning occasionally. – Ready: Remove from fridge 1 hour before roasting to take the chill off. Preheat oven to 220\u00b0C. – Roast: Scrape off excess buttermilk and tie the legs. Place in a cast iron skillet with legs pointing toward the back corner of the oven. – After 20 mins, reduce heat to 205\u00b0C and roast for 10 mins. Rotate the pan so the legs face the opposite rear corner. – Roast for another 30 mins or more (toss in some mushrooms for the final 20!). – Rest: Once golden brown, let it rest for 10 mins before carving. For the full science behind this method, I highly recommend checking out her book or the YouTube video on NYT cooking!! #sgfoodie<\/a> #easyrecipe<\/a><\/p>\n
\u266c original sound – Aflouryspace – Aflouryspace<\/a> <\/section>\n<\/blockquote>\n