Recipe|Buttermilk Roast Chicken

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Gallon sized Ziploc bag
Kitchen twine
Roasting dish or pan
3.5-4.5 pound whole chicken
2 cups buttermilk
3-4 cloves garlic minced
1 tablespoon fresh rosemary chopped
2 teaspoons salt
½ teaspoon ground black pepper

To marinate the chicken:
Add the chicken to a gallon sized zip top bag, followed by buttermilk, garlic, rosemary, salt, and pepper. Seal the bag letting any excess air out, and move the mixture around so that it gets into the cavity, and the chicken is well coated.
Place the bag in a bowl breast side down, and allow to marinate in the fridge for at least 12 hours and up to 24 hours. Longer than that and the texture of the chicken will become too soft.
Take the chicken out of the fridge 30 minutes prior to cooking.
Preheat the oven to 450°F/230°C standard oven, or 430°F/220°C convection/fan oven.
Remove the chicken from the bag (preferably in the sink),and scrape off the buttermilk mixture. Transfer to a roasting pan, and roast for 1 hour and 15 minutes rotating halfway through. The chicken is ready when the thickest part of the breast registers at 165°F/74°C.
Allow to rest for 10-15 minutes before carving. Serve with mashed potatoes, broccoli, and a drizzle of lemon juice.
Make Gravy: In a saucepan, create a roux by mixing together 2 tablespoons butter, ¼ cup flour, and 1 ½ – 2 cups of strained pan drippings. Heat and whisk until well mixed and thickened. Add water or broth to get a thinner consistency if desired.
Storing Leftovers: Before storing your leftover chicken make sure it has cooled down before placing it in an airtight container and storing it in the fridge. The chicken will last up to 3-4 days in the refrigerator.



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