Buttermilk Roast Chickens
Whole chickens soaked for 24 hours in buttermilk and mineral salt, roasted to perfection to create a tender, flavorful, and juicy chicken every time!
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
For anything that requires real prep or cooking time, I tend to default to cooking in bulk. Whenever I roast chickens, I always roast more than one, strip the meat and mix it with the roasting juices for easy use in other meals (especially salads and sandwiches), and save the bones for bone broth. This way, every part of the chicken is used.
Tried this recipe?Let us know how it was!