Roasted Organic Chicken with Buttermilk and Herbs
1 ea fryer chicken
1 qt buttermilk
1 qt water
2 ea sprigs rosemary
2 ea sprigs thyme
4 ea cloves garlic
2 ea shallots, thinly sliced
2 ea lemons, zested and juiced
10 ea whole black peppercorns
80 g salt
Bring water and aromatics up to the boil to dissolve the salt. Do not add buttermilk yet.
Cool down in the refrigerator. Once cool, add buttermilk and stir to combine and pour over the bird in the appropriate size container, so the bird is completely submerged in the liquid. Leave to sit for two days. Rinse the bird completely.
Quarter the bird leaving the drumette in the breast. Roast the breasts in the oven at 145°F until you reach 145°F in the center. The bird will look pale white, reserve. Bone the thigh and separate the drumstick. Roast the drumstick and thigh in the oven at 160°F in the center of the drumstick.
Heat a nonstick pan and place a film of oil in the pan. Brown the skin of the bird nicely until golden. Allow to rest for 5 minutes, then carve. This method will allow you to keep the bird moist by not denaturing the protein too quickly, while also achieving the browning in the end stages. The result is a moist and tender bird, with a buttermilk flavor and beautiful carmelization.