BUTTERMILK-BRINED ROAST CHICKEN RECIPE - NYT COOKING
This recipe, adapted from Samin Nosrat's "Salt Fat Acid Heat," is inspired by the Southern grandma method of marinating chicken overnight in buttermilk before frying it. You're roasting here, but the buttermilk and salt still work like a brine, tenderizing the meat on multiple levels to yield an unbelievably juicy chicken. As an added bonus, the sugars in the buttermilk will caramelize, contributing to an exquisitely browned skin. Be sure to leave 24 hours for marinating the chicken. While the beauty of roast chicken is that you can serve it anytime, anywhere, try serving it alongside panzanella, which plays the role of starch, salad and sauce.
Provided by Samin Nosrat
Total Time 13 hours 45 minutes
Yield 4 servings
Number Of Ingredients 3
Steps:
- The day before you want to cook the chicken, remove the wingtips by cutting through the first wing joint with poultry shears or a sharp knife. Reserve for stock. Season chicken generously with salt and let it sit for 30 minutes.
- Stir 2 tablespoons kosher salt or 4 teaspoons fine sea salt into the buttermilk to dissolve. Place the chicken in a gallon-size resealable plastic bag and pour in the buttermilk. (If the chicken won’t fit in a gallon-size bag, double up 2 plastic produce bags to prevent leaks and tie the bag with twine.)
- Seal the bag, squish the buttermilk all around the chicken, place on a rimmed plate, and refrigerate for 12 to 24 hours. If you’re so inclined, you can turn the bag periodically so every part of the chicken gets marinated, but that’s not essential.
- Pull the chicken from the fridge an hour before you plan to cook it. Heat the oven to 425 degrees with a rack set in the center position.
- Remove the chicken from the plastic bag and scrape off as much buttermilk as you can without being obsessive. Tightly tie together the legs with a piece of butcher’s twine. Place the chicken in a 10-inch cast-iron skillet or a shallow roasting pan.
- Slide the pan all the way to the back of the oven on the center rack. Rotate the pan so that the legs are pointing toward the rear left corner and the breast is pointing toward the center of the oven. (The back corners tend to be the hottest spots in the oven, so this orientation protects the breast from overcooking before the legs are done.) Pretty quickly you should hear the chicken sizzling.
- After about 20 minutes, when the chicken starts to brown, reduce the heat to 400 degrees and continue roasting for 10 minutes.
- Move the pan so the legs are facing the rear right corner of the oven. Continue cooking for another 30 minutes or so, until the chicken is brown all over and the juices run clear when you insert a knife down to the bone between the leg and the thigh. If the skin is getting too brown before it is cooked through, use a foil tent. Remove it to a platter and let it rest for 10 minutes before carving and serving.
Nutrition Facts : @context http//schema.org, Calories 671, UnsaturatedFatContent 28 grams, CarbohydrateContent 6 grams, FatContent 45 grams, ProteinContent 58 grams, SaturatedFatContent 13 grams, SodiumContent 1274 milligrams, SugarContent 6 grams, TransFatContent 0 grams
THE SIMPLEST CRISPY SKIN BAKED CHICKEN LEGS DRUMSTICKS
easy oven baked chicken drumsticks that are moist and full of flavor and crispy skin!
Provided by Nellie
Categories Main Course
Total Time 45 minutes
Prep Time 10 minutes
Cook Time 35 minutes
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 400F. Grease a cookie sheet or baking tray with oil and set aside.
- Pat dry the chicken pieces with a paper towel and rub the spice mix onto the chicken pieces. Arrange the chicken on the prepped tray.
- Drizzle the oil mix on the spice coated chicken (on both the sides).
- Bake at 400F for 30-35 minutes or until cooked through and there is no pink inside (180 degrees). Turn once halfway (after about 15 minutes).
- Broil for couple of minutes on each side until the skin browns and crisps up.
- Serve. Refrigerate leftovers.
Nutrition Facts : Calories 165 kcal, CarbohydrateContent 1 g, ProteinContent 13 g, FatContent 12 g, SaturatedFatContent 3 g, CholesterolContent 70 mg, SodiumContent 176 mg, FiberContent 1 g, SugarContent 1 g, ServingSize 1 serving
More about "cooking chicken legs in oven recipes"
BUTTERMILK-BRINED ROAST CHICKEN RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 5
Total Time 13 hours 45 minutes
Cuisine american
Calories 671 per serving
- Move the pan so the legs are facing the rear right corner of the oven. Continue cooking for another 30 minutes or so, until the chicken is brown all over and the juices run clear when you insert a knife down to the bone between the leg and the thigh. If the skin is getting too brown before it is cooked through, use a foil tent. Remove it to a platter and let it rest for 10 minutes before carving and serving.
THE SIMPLEST CRISPY SKIN BAKED CHICKEN LEGS DRUMSTICKS
From nelliebellie.com
Reviews 4.6
Total Time 45 minutes
Category Main Course
Cuisine American
Calories 165 kcal per serving
- Serve. Refrigerate leftovers.
OVEN BAKED CHICKEN LEGS - 101 COOKING FOR TWO
From 101cookingfortwo.com
HOW TO COOK CHICKEN LEGS IN THE OVEN: 3 AMAZING RECIPES
From zimovens.com
JERK CHICKEN RECIPE {OVEN OR GRILL METHOD} - COOKING CLASSY
From cookingclassy.com
HOW LONG TO COOK CHICKEN LEGS IN THE OVEN AT 350F
From blogchef.net
CRISPY OVEN-FRIED CHICKEN THIGHS OR LEGS
From thespruceeats.com
10 BEST BAKED CHICKEN LEGS RECIPES - YUMMLY
From yummly.com
MY OVEN FRIED CHICKEN (KFC COPYCAT) | KEVIN IS COOKING
From keviniscooking.com
OVEN FRIED CHICKEN RECIPES | ALLRECIPES
From allrecipes.com
10 BEST BAKED CHICKEN LEGS THIGHS RECIPES | YUMMLY
From yummly.com
HOW LONG DO YOU COOK CHICKEN LEGS IN THE OVEN: HERE'S YOUR ...
From cooknovel.com
JERK CHICKEN RECIPE {OVEN OR GRILL METHOD} - COOKING CLASSY
From cookingclassy.com
OVEN BAKED CHICKEN LEGS - THE EASIEST RECIPE - ANDI ANNE
From andianne.com
HOW LONG TO COOK CHICKEN LEGS IN THE OVEN AT 350F
From blogchef.net
CRISPY OVEN-FRIED CHICKEN THIGHS OR LEGS
From thespruceeats.com
10 BEST BAKED CHICKEN LEGS RECIPES - YUMMLY
From yummly.com
MY OVEN FRIED CHICKEN (KFC COPYCAT) | KEVIN IS COOKING
From keviniscooking.com
OVEN FRIED CHICKEN RECIPES | ALLRECIPES
From allrecipes.com
HOW LONG DO YOU COOK CHICKEN LEGS IN THE OVEN: HERE'S YOUR ...
From cooknovel.com
AIR FRYER BUFFALO CHICKEN LEGS - RECIPES THAT CROCK!
From recipesthatcrock.com
OVEN FRIED CHICKEN II RECIPE | ALLRECIPES
From allrecipes.com
CHICKEN DRUMSTICK RECIPES
From recipesthatcrock.com
EASY OVEN BAKED CHICKEN BREASTS (WITH THE BEST MARINAD…
From crazyforcrust.com
10 BEST BAKED CHICKEN LEGS THIGHS RECIPES | YUMMLY
From yummly.com
HOW LONG DO YOU COOK CHICKEN LEGS IN THE OVEN: HERE'S YOUR ...
From cooknovel.com
AIR FRYER BUFFALO CHICKEN LEGS - RECIPES THAT CROCK!
From recipesthatcrock.com
OVEN FRIED CHICKEN II RECIPE | ALLRECIPES
From allrecipes.com
CHICKEN DRUMSTICK RECIPES
From recipesthatcrock.com
EASY OVEN BAKED CHICKEN BREASTS (WITH THE BEST MARINAD…
From crazyforcrust.com
CHICKEN IN TOASTER OVEN (EVERYTHING YOU NEED TO KNOW!)
From simplycalledfood.com
OVEN-ROASTED BBQ CHICKEN (THE BEST) | RICARDO
From ricardocuisine.com
CHICKEN RECIPES - MARTHA STEWART
From marthastewart.com
OVEN-BAKED CHICKEN DRUMSTICKS - SOUTHERN LIVING
From southernliving.com