Samin's Internet-Famous Chicken is Incredibly Juicy | NYT Cooking
Here’s the FREE recipe for Samin Nosrat’s Buttermilk-Brined Roast Chicken:
This recipe, adapted from Samin Nosrat’s “Salt Fat Acid Heat,” is inspired by the Southern grandma method of marinating chicken overnight in buttermilk before frying it. The buttermilk and salt work like a brine, tenderizing the meat for an unbelievably juicy chicken. As an added bonus, the sugars in the buttermilk will caramelize, which makes a beautifully browned skin. Be sure to leave 24 hours for marinating the chicken.
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this has been my go to roast chicken dish for years. no reason or need to look elsewhere. thank you, samin!
Redmond Real Salt is the least salty salt.
She put her fingers in the salt after handing the chicken, and you shouldn’t have chicken salt, it’s still contaminating it, people trust you now everyone’s going to think it’s okay to have chicken salt, why take a chance.
How about spatchcocking the chicken?
ive never cooked a whole chicken before 😭 should i start here?
Gosh I love her
Okay but drop the recipe PLEASE
"When I do it at home I kind of have my chicken salt and my non-chicken salt". Suuuuure you do. Oh come on just admit you slipped and exhibited a moment of questionable kitchen hygiene. It's not a big deal. I appreciate the honest rustic approach. Acknowledge and move on– like when drag queens lick their brushes and dip them into their shadow palettes over and over. It's just how they HONESTLY do their own make up. There's slickness for public show, to set the standards and demonstrate a good example of correct hygiene and then there's the honesty of what people really do. She does not have a special chicken salt just so she can dip into it like this, that's utter bollocks.😆
If you measure salt by weight rather than volume, then you don't need to worry so much about what kind of salt you have. All salt has the same "saltiness" by weight — the difference between salts is the volume occupied by a given weight of salt.
Love her, and her recipes work every time.
Imagine being an incredible chef – while being this adorable.
I’ve never wanted to attempt a whole chicken but this made it seem so accessible for a novice chicken roaster😊 love samin so much
Hello Samin. I watched your video last night and tried your recipe today. Perfect chicken; thank you! The only thing I changed was adding spices and herbs to the buttermilk. We grow sage and rosemary and I added a generous portion of that. I also used several cloves of garlic with a jalapeno (I cut two slits in the chili) in the cavity. The spices added are fresh, cracked pepper, tumeric powder, paprika and a local blend, Bell's Poultry Seasoning to the skin and cavity. Outstanding recipe!
I made this on Sunday and can confirm it was amazing!! So tender and juicy and great texture!! I don’t usually follow recipes to a T but this one I did. I usually put less time just because ovens vary but an hour was perfect. So happy about this! Will use this recipe for all future roast chicken dinners. ❤😊
Her energy is so bright and bubbly. So knowledgeable!
Ever since I saw this recipe on Fat Salt Acid Heat I always cook chicken this way. Once made it for my mom and she said "Where's all drippings to make gravy?" The juice is in the meat mom. WHERE IT BELONGS!
🔥🔥🔥🔥🔥🔥
great
I still need to try this! Your hair looks amazing btw
I live on the island of Roatan Honduras and the grocery stores do not carry buttermilk. Is there an alternative?
also why remove the wing
so unnecessary for cooking a whole chicken