{"id":3815,"date":"2022-05-04T10:30:00","date_gmt":"2022-05-04T14:30:00","guid":{"rendered":"https:\/\/thesaltedpotato.com\/?p=3815"},"modified":"2022-05-06T11:51:17","modified_gmt":"2022-05-06T15:51:17","slug":"spatchcocked-chicken-with-chile-rub-meyer-lemons-and-croutons","status":"publish","type":"post","link":"https:\/\/thesaltedpotato.com\/spatchcocked-chicken-with-chile-rub-meyer-lemons-and-croutons\/","title":{"rendered":"Spatchcocked Chicken with Chile Rub, Meyer Lemons and Croutons"},"content":{"rendered":"\n
Roasted chickens show up regularly in my kitchen. I have never grown tired of them and I never will. They are pure comfort food and nothing smells better than a chicken roasting away in the oven. I sometimes leave it whole and intact and other times I spatchcock it as I\u2019ve done here. It just depends on my mood. But one thing never changes. Ever since Samin Nosrat published her Buttermilk Brined Roast Chicken in her cookbook Salt, Fat, Acid, Heat<\/em>, I\u2019ve never looked back.\u00a0<\/p>\n\n It doesn\u2019t matter what else I\u2019m adding to the seasoning, I stick to the basics – one chicken in a ziplock bag with 2 cups buttermilk and 2 tablespoons Diamond Crystal kosher salt. Let it sit overnight. I\u2019ve sometimes added aromatics, herbs, and spices to the brine, or just left it as is. It produces a juicy and flavorful bird every time.\u00a0<\/p>\n\n