Buttermilk Chicken

| December 3, 2019 | 0 Comments


1 chicken

1 liter buttermilk

2 tbsp kosher salt or 4 tsp fine sea salt



1.Place the chicken in a plastic bag and add buttermilk and salt. Put in the fridge for 24h


2. Remove the plastic bag from the fridge 1h before roasting and scrap off as much buttermilk as you can.


3.  Pre-heat the oven to 220C. Put the chicken to a baking tray or shallow roasting pan. I have added some baking paper under the chicken for absorbing the juices.  Roast the chicken for 25min by 220C, then reduce the heat to 200C for the last 35min.


4. Remove the chicken from the oven after 60min and let the chicken rest for 10min before serving. I  recommend to put some Maldon sea salt on the table for additional seasoning.


Category: Berlin Kitchen

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