Buttermilk roast chicken
An overnight buttermilk brine and a hot oven give this pasture-raised bird crisp skin and meat that stays juicy. It's the one chicken everyone asks us about — and the only roast chicken recipe you really need.
Roasted at 425°F, rested 20 minutes, carved at the table.
We've made this bird more Sundays than we can count. The trick isn't a secret — it's time. A long soak in salted buttermilk seasons the meat all the way through and tenderizes it, so what comes out of the oven is juicy from the first slice to the last.
It starts with a good chicken. Ours are raised on pasture in Alva, Florida, moved to fresh grass every day, and finished without a rush. You can taste the difference a slow-grown bird makes — and you can read how we raise them here.
Ingredients
Method
-
{{ step.n }}
{{ step.text }}
Notes from our kitchen
- The overnight brine does the heavy lifting. If you only have a few hours, it still helps — but plan ahead when you can.
- A cast-iron or oven-safe skillet gives you the crispest skin and the best drippings.
- Don't toss the carcass. Simmered with an onion and a carrot, it makes a stock worth keeping.
Common questions
Can I brine the chicken for less than overnight?
Even four hours makes a difference, but 12 to 24 hours is where the flavor and tenderness really come from.
Do I rinse the chicken after brining?
No. Rinsing just splashes bacteria around the sink. Let it drip, then pat it dry.
What if I don't have buttermilk?
Stir 2 tablespoons of lemon juice or vinegar into 2 cups of milk and let it sit 10 minutes.
How do I know when it's done?
A thermometer in the thickest part of the thigh — not touching bone — should read 165°F.
Where can I buy a pasture-raised chicken like this?
Ours are raised in Alva, Florida and sold at Rooster's on 80, 15500 Palm Beach Blvd.