by MrsWheelbarrow
View
my 68 recipes »
Photo by MrsWheelbarrow
MrsWheelbarrow's Notes:
Expand3 cups buttermilk Ask a question about this ingredient
2 crushed garlic cloves Ask a question about this ingredient
4 tablespoons white wine vinegar Ask a question about this ingredient
2 tablespoons Kosher salt Ask a question about this ingredient
one - 3 - 3.5 pounds chicken, rinsed and tidied up Ask a question about this ingredient
1 medium head of garlic Ask a question about this ingredient
1 teaspoon olive oil Ask a question about this ingredient
4 tablespoons softened butter Ask a question about this ingredient
1 tablespoon hot Hungarian paprika or smoked paprika, or a combination. depends how spicy you like your chicken. Ask a question about this ingredient
1 teaspoon turmeric Ask a question about this ingredient
1 teaspoon cumin powder Ask a question about this ingredient
1/2 teaspoon salt Ask a question about this ingredient
2-3 limes Ask a question about this ingredient
Soak the chicken in the buttermilk brine for 3-4 hours. I use a ziplock bag as it's easier to get the buttermilk all around the chicken.
Ask a question about this stepRoast the head of garlic. Slice off the top of the head, exposing all the cloves. Drizzle the oil in between all the cloves, and wrap the whole thing up in foil. Bake for about an hour at 350. I use my toaster oven.
Ask a question about this stepSqueeze all the tasty roasted garlic out into a small mixing bowl. Add the butter and spices, and the juice of one of the limes, and make a paste.
Ask a question about this stepRemove the chicken & brine from the refrigerator. RInse the chicken and pat it dry. Rub the paste under the skin of the breast and thighs and then over the entire chicken. Tuck one or two quartered limes in the cavity and truss the chicken loosely.
Ask a question about this stepAllow the chicken to come to room temperature, and the paste to season the chicken, for about 30 minutes.
Ask a question about this stepPreheat the oven to 475 with the rack in the bottom third of the oven. In good weather, I use my outdoor gas grill as an oven. It heats up faster and hotter then the oven. Get out a heavy cast iron skillet.
Ask a question about this stepHeat the skillet for 3 minutes on high heat. Add a shimmer of canola or other oil and get that good and hot, too. Another minute or two.
Ask a question about this stepSlip in the chicken, back side down, into the skillet, and then place the skillet in the oven. (Or on the grill.)
Ask a question about this stepThe chicken will take about 50 minutes to one hour. The only reliable test is a thermometer reading of 160.
Ask a question about this stepRemove the chicken from the oven/grill and put it on the stove, over high heat, and add thyme and 1/2 c chicken broth, then spoon the broth over the chicken. Allow the bird to rest for 10 minutes, then quarter and serve.
Ask a question about this stepI pair this chicken with rice spiked with green olives and toasted almonds and a roasted vegetable or lightly dressed salad.
Ask a question about this stepThank, aagersi!
What a gorgeous looking photo Mrs.Wheelbarrow! Can't wait to make this.
DEEEEEEEEEEEEEELISH! Made this last night for company so we squeezed two chickens in a big cast iron pot and put that on the grill. Our grill didn't get to 450 with two chickens in the big pot so we left it on a little longer - no biggie. But seriously, yum. Thanks Mrs. W.
Thank you!!
MrsWheelbarrow, I just wanted to let you know I made this again a few days ago, and it was fabulous. I made it with two chickens, and it was a bit of a squeeze in the pan I used, but I still didn't have any problems with splatter. I served it with gingerroot's Roasted Radish and Potato Salad (which I thought went great with it) and my friends liked it so much they insisted I comment and let you know, even though I already have! Thanks again, I really love this recipe.
You made my day. I'm so glad you enjoyed the chicken, and thanks for pointing out the radish potato salad, as I somehow missed that recipe (two of my favorite foods!) It would make a perfect side. Cheers!
UMMMM, SORRY FOR THE ALL CAPS, BUTTTT, IF YOU TRY THIS DO NOT USE OVEN, IT WILL SPLATTER AND SMOKE UP YOU WHOLE KITCHEN IF NOT THW WHOLE HOUSE. REPEAT NOT A THING TO TRY IN YOUR OVEN
That was not my experience at all. Love this recipe.
So sorry you had that experience with this recipe. I've made it many times and haven't had this problem.
Most high heat chicken roasting methods like this, Zuni, Keller, etc. will generate some splatters and smoke, but I think it's well worth it for the crisp skin and succulent meat you get in return!
I roast chickens at high heat all the time and sure a little grease will spatter but never have I had them smoke up the kitchen unless I accidentally spilled grease onto the bottom of the oven. Of course then it was my fault not the chickens.
Made one for dinner and one for leftovers. Very tasty!
Yay! I woke up this morning thinking it was time to make one of these birds again. Want to share your leftovers? Ha!
I froze the carcasses so that when I had time I could make stock. What a lovely color today's stock is going to be because of the tumeric and paprika! I'll have to amke a soup that doesn't mask that loveliness.
I imagine that stock is lovely - what about as the liquid w/farro? or other grain?
I made this this past weekend and really, really loved it. Leftovers were fantastic too. I usually don't like roast chicken leftovers for some reason, but these were great. Thanks for the recipe!
I'm so thrilled you tried it! I'll admit I love this recipe almost as much for the leftovers.
We usually rely on the Keller method for our basic roast chickens. Your marinade and rub sound fabulous!
Thank you all for your nice comments! I just finished up the leftovers - wonderfully moist and spicy.
What a great way to roast a chicken. I'm trying this one next time I do a roaster. Thanks for posting.
Holy Moses! I very much want to eat that chicken, like right now.
Stephanie is the Head Recipe Tester of Food52.
I can NOT believe I didn't think to soak my chicken in buttermilk before this. Seriously. You are a genius. Next chicken WILL be this one! (well next next one because I have one in an spice salt and sugar brine right now)