Salt also affects texture and helps modify other flavors. My new “love chef”is Samin who says, add it in the right amount, at the right time, in the right form, and your food will be delicious.
So, in this recipe just pour it on.
1 four pound chicken
Salt, salt, salt
1 cup buttermilk **
Or 1/4 cup lemon juice to two cups oat milk ( my daughter’s fancy)
Samin says, you can also use yogurt.
My chicken was an Aldi Best Buy $ 4.42
Publix had Oat milk, buy one get one free $3.99
As a TriniRican, I also seasoned with sofrito and spices.
Day before.
Wash chicken pat dry and salt generously, pour it on like as for cooking pasta,!
Seasoned with other spices Of choice: sofrito. adobo, gran masala and black pepper
Pour buttermilk into a zip lock bag and add chicken
Make sure air is out, then seal, refrigerate overnight.
Good time to practice your massage techniques, massage a couple of times.
Take the bag from the refrigerator an hour before you plan to cook it
Preheat oven to 425 degrees
Take chicken out of bag
and place on a rack in sheet pan. Tie legs together and place in heated oven.
After 20 minutes turn heat to 400 degreees and change position of sheet pan.
This will take as much as one hour 15 minutes until juices run clear
I used foil on breast to avoid a burnt bird
Remove from oven and let rest 10 to 15 minutes
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