Buttermilk-Brined Chicken With Cress And Bread Salad
Serves: 4
Terry Wiza
1 January 1970
Based on User reviews:
49
Spice
61
Sweetness
48
Sourness
43
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
2 tbsps
Kosher Salt (plus more)1 bunch
Marjoram (fresh)1 small
Shallot (finely chopped)1 cup
Olive Oil1 cup
ChampagneDirections:
1
Thinly slice 1 lemon
2
Whisk buttermilk, garlic, and 2 tablespoons salt in a medium bowl
3
Divide buttermilk mixture and lemon slices between 2 large resealable plastic bags
4
Place 1 chicken in each bag and seal, pressing out any excess air
5
Refrigerate, turning occasionally, at least 8 hours and up to 1 day
6
Preheat oven to 425°F
7
Remove chickens from marinade, rinse with cold water, and pat dry
8
Thinly slice half of a lemon; cut remaining whole lemon in half
9
Place chickens on a wire rack set inside a large rimmed baking sheet; stuff each with 1/2 bunch of marjoram and a lemon half
10
Working from neck end of chicken, gently loosen skin from chicken breasts
11
Place several lemon slices under skin of each breast
12
Rub chickens with butter; season with salt and pepper
13
Tie legs with kitchen twine and tuck wing tips under chicken
14
Roast chickens until they begin to brown, 30-35 minutes
15
Reduce oven temperature to 350°F and roast until chickens are cooked through and a thermometer inserted into the thickest part of the thigh registers 165°F, 20-25 minutes longer
16
Transfer chickens to a platter, tent with foil, and let rest while preparing bread salad
17
Keep oven on
18
Carefully pour chicken roasting juices from baking sheet into a large bowl (set baking sheet aside)
19
Whisk shallot, oil, and vinegar into juices in bowl; season vinaigrette with salt and pepper
20
Pour half of vinaigrette into a small bowl; set aside
21
Add bread to vinaigrette in large bowl and toss, pressing gently to help bread absorb vinaigrette
22
Transfer bread to reserved baking sheet and toast, tossing occasionally, until bread is golden brown but still soft in the center, 10-15 minutes (set bowl aside)
23
Place warm bread in reserved bowl
24
Add watercress and reserved vinaigrette; season with salt and pepper and toss to combine
25
Arrange salad on a platter and place chickens on top
26
Thinly slice 1 lemon
27
Whisk buttermilk, garlic, and 2 tablespoons salt in a medium bowl
28
Divide buttermilk mixture and lemon slices between 2 large resealable plastic bags
29
Place 1 chicken in each bag and seal, pressing out any excess air
30
Refrigerate, turning occasionally, at least 8 hours and up to 1 day
31
Preheat oven to 425°F
32
Remove chickens from marinade, rinse with cold water, and pat dry
33
Thinly slice half of a lemon; cut remaining whole lemon in half
34
Place chickens on a wire rack set inside a large rimmed baking sheet; stuff each with 1/2 bunch of marjoram and a lemon half
35
Working from neck end of chicken, gently loosen skin from chicken breasts
36
Place several lemon slices under skin of each breast
37
Rub chickens with butter; season with salt and pepper
38
Tie legs with kitchen twine and tuck wing tips under chicken
39
Roast chickens until they begin to brown, 30-35 minutes
40
Reduce oven temperature to 350°F and roast until chickens are cooked through and a thermometer inserted into the thickest part of the thigh registers 165°F, 20-25 minutes longer
41
Transfer chickens to a platter, tent with foil, and let rest while preparing bread salad
42
Keep oven on
43
Carefully pour chicken roasting juices from baking sheet into a large bowl (set baking sheet aside)
44
Whisk shallot, oil, and vinegar into juices in bowl; season vinaigrette with salt and pepper
45
Pour half of vinaigrette into a small bowl; set aside
46
Add bread to vinaigrette in large bowl and toss, pressing gently to help bread absorb vinaigrette
47
Transfer bread to reserved baking sheet and toast, tossing occasionally, until bread is golden brown but still soft in the center, 10-15 minutes (set bowl aside)
48
Place warm bread in reserved bowl
49
Add watercress and reserved vinaigrette; season with salt and pepper and toss to combine
50
Arrange salad on a platter and place chickens on top