Roasted Chicken + Bev’s Rolls + Bethany’s Salad

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Roasted Chicken

Samin Nosrat’s Buttermilk Marinated Roasted Chicken


Ingredients 

  • 3½- to 4-pound (about 1.5 kilograms) chicken

  • Salt

  • 2 cups (475 ml) buttermilk



Instructions

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 the chicken generously with salt and let it sit for 30 minutes.

Stir 2 tablespoons of kosher salt or 4 teaspoons of 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 two plastic produce bags to prevent leakage and tie the bag with a piece of twine.

Seal it, squish the buttermilk all around the chicken, place on a rimmed plate, and refrigerate. If you’re so inclined, over the next 24 hours you can turn the bag 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. Preheat the oven to 425°F (220°C), 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 of the chicken with a piece of butcher’s twine. Place the chicken in a 10-inch cast iron skillet or 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 soon you should hear the chicken sizzling.

After about 20 minutes, when the chicken starts to brown, reduce the heat to 400°F and continue roasting for 10 minutes and then move the pan so the legs are facing the back 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.

When the chicken’s done, remove it to a platter and let it rest for 10 minutes before carving and serving.

(If you can’t find buttermilk, use plain yogurt!)



Bev’s Basic Rolls 

Notes: Oven to 400 degrees 

Ingredients 



  • 3½ cups all-purpose flour

  • 1 package active dry yeast

  • 1¼ cups milk

  • ¼ cup sugar

  • ¼ cup shortening

  • 1 teaspoon salt

  • 1 egg


Directions

In a mixing bowl combine 1 ½ cups of the flour and the yeast. Heat milk, sugar, short-ening, and salt just till warm (115-120°), stirring constantly til shortening almost melts. Add to try mixture; add egg. Beat at low speed of electric mixer for ½ minute, scrape bowl. Beat 3 minutes at high speed. By hand, stir in remaining flour to make a soft dough. Shape into ball. 

Place in lightly greased bowl; turn once to grease surface. Cover; let rise in a warm place till double, 1½ to 2 hours. Punch down; turn out on floured surface. Cover; let rest for 10 minutes. Shape into desired rolls. Cover; let rise in a warm place till double, 30 to 45 minutes. Bake on greased baking sheets or in greased muffin pans in a hot oven (400 degrees) for 10 to 12 minutes. Makes 2 to 3 dozen rolls.

Once you have prepared the Basic Roll Dough, and added the remainder of flour, place dough in lightly greased bowl, turning once to grease sur-face. Cover and refrigerate at least 2 hours or till needed. (Use within 3 to 4 days.) About 1½ to 2 hours before serving, shape into desired rolls. Cover; let rise in a warm place till double, 1 to 1¼ hours. Follow baking times above.

Bethany’s Salad

Maple Dressing

2 Tablespoons Apple Cider Vinegar 

½ Cup Olive Oil (Or sunflower oil)

1 teaspoon dijon mustard

1 - 2 Tablespoons of Maple Syrup 

1 Clove of garlic pressed in garlic press 

2 Tablespoons of Mayo to make creamy 

The Salad 

Organic mixed greens 

Cucumber 

Radish 

Red onion 

Green Apple

Mandarin oranges 

Caramelized pecans (or walnuts)

Goat Cheese 

Beacon 

Strawberries 


Caramelized Pecans 

Preheat oven to 350 degrees 

Ingredients 

  • 1 Tablespoon of honey 

  • 2 teaspoons granulated sugar 

  • 1 Cup of walnuts (halved)

  • Pinch of salt 

Instructions 

Combine honey & sugar, add walnuts, stir until well coated. Use a slotted spoon to transfer to a baking sheet lined with foil. Bake for 5 - 8 Minutes 

Complimentary drink options:  White wine is really tasting with this chicken & salad