Buttermilk Roast Chickens
Few things beat the smell and taste of tender, roast chicken. It can be tough, however, to prevent the chicken from drying out too much in the oven, while also ensuring it’s completely cooked through, while also running around after the kids and the dog. This recipe is foolproof for creating beautiful, golden, moist, and delicious roast chicken every time.
It calls for soaking the chickens in buttermilk and mineral salt for 24 hours prior to roasting. To save money, I typically purchase one gallon of milk and make my own buttermilk by adding white vinegar. For our family of five, I regularly roast 2-3 chickens at a time, serve one roast chicken dinner (all the pieces with delicious, crispy skin), strip the rest of the meat, reserve the bones for bone broth, and mix the meat with the juices and gelatin to save for quick meals later in the week.
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Buttermilk Roast Chickens
Ingredients
- 2-3 whole chickens organic and/or pastured is best
- 1 gallon whole milk organic and/or raw is best
- 1 cup white vinegar
- 3-4 tbsp mineral salt
Instructions
- Wash chickens and place them, cavity side up, in a soup or stock pot.
- Add at least 1 tbsp of mineral salt per chicken.
- Add 1 cup of white vinegar.
- Add 1 gallon of whole milk.
- Cover pot and allow chickens in salt and buttermilk for 24 hours.
- After 24 hours, remove chickens and discard buttermilk. Do not rinse chickens. Simply place on roasting pan with legs towards the back of the oven.
- Roast chickens at 375℉ for 80-90 minutes. Allow to rest 1 hour prior to picking.
Notes
Do you have a favorite roast chicken recipe? Have you ever tried the buttermilk method with any other type of poultry? Leave a comment and share below!
