This past Monday night I made rather a feast, and it was rather amazing. After the successful first trial of buttermilk-brining and spatchcock-roasting the Thanksgiving turkey, I decided to try a chicken in a similar fashion.
I prepped it all on Sunday and upped the garlic seriously before putting the brine and chicken away for the night in the fridge. It roasted perfectly and was one for the record books once I served it all up. Roasted garlicky asparagus cuts and stuffing were along for the ride.
"Buttermilk Roast Chicken," by Nigella Lawson, from New York Times Cooking.
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