Buttermilk-Brined Chicken with Cress and Bread Salad

Name: Buttermilk-Brined Chicken with Cress and Bread Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 8 servings Freshly ground black pepper; 2 liters buttermilk; 3 kilograms chickens; 2 liters loaf country-style bread or ciabatta, crust removed, torn into 1 1/2 pieces (about; 1 bunch fresh marjoram; 4 garlic cloves, crushed; 2 Tbsps kosher salt plus more; 2 1/2 lemons; 118 milliliters olive oil; 1 small shallot, finely chopped; 2 liters bunches watercress, thick stems trimmed (about; 59 milliliters (1/2 stick) unsalted butter, room temperature; 79 milliliters Champagne or white wine vinegar

Buttermilk-Brined Chicken with Cress and Bread Salad might be just the main course you are searching for. This recipe covers 43% of your daily requirements of vitamins and minerals. One serving contains 1258 calories, 85g of protein, and 88g of fat. This recipe serves 8. From preparation to the plate, this recipe takes approximately 45 minutes. A mixture of pepper, shallot, butter, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

Thinly slice 1 lemon.

Ingredients you will need

Lemon

Whisk buttermilk, garlic, and 2 tablespoons salt in a medium bowl. Divide buttermilk mixture and lemon slices between 2 large resealable plastic bags.

Ingredients you will need

Buttermilk

Garlic

Lemon

Salt

Equipment you will use

Ziploc Bags

Whisk

Bowl

Place 1 chicken in each bag and seal, pressing out any excess air. Refrigerate, turning occasionally, at least 8 hours and up to 1 day.

Ingredients you will need

Whole Chicken

Preheat oven to 425°F.

Equipment you will use

Oven

Remove chickens from marinade, rinse with cold water, and pat dry. Thinly slice half of a lemon; cut remaining whole lemon in half.

Ingredients you will need

Chicken

Marinade

Lemon

Water

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. Working from neck end of chicken, gently loosen skin from chicken breasts.

Ingredients you will need

Chicken Breast

Whole Chicken

Marjoram

Lemon

Equipment you will use

Baking Sheet

Wire Rack

Place several lemon slices under skin of each breast. Rub chickens with butter; season with salt and pepper. Tie legs with kitchen twine and tuck wing tips under chicken.

Ingredients you will need

Salt And Pepper

Whole Chicken

Butter

Lemon

Dry Seasoning Rub

Equipment you will use

Kitchen Twine

Roast chickens until they begin to brown, 30-35 minutes. 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.

Ingredients you will need

Chicken

Equipment you will use

Kitchen Thermometer

Oven

Transfer chickens to a platter, tent with foil, and let rest while preparing bread salad. Keep oven on.

Ingredients you will need

Chicken

Bread

Equipment you will use

Aluminum Foil

Oven

Carefully pour chicken roasting juices from baking sheet into a large bowl (set baking sheet aside).

Ingredients you will need

Whole Chicken

Equipment you will use

Baking Sheet

Bowl

Whisk shallot, oil, and vinegar into juices in bowl; season vinaigrette with salt and pepper.

Ingredients you will need

Salt And Pepper

Vinaigrette

Shallot

Vinegar

Cooking Oil

Equipment you will use

Whisk

Bowl

Pour half of vinaigrette into a small bowl; set aside.

Ingredients you will need

Vinaigrette

Equipment you will use

Bowl

Add bread to vinaigrette in large bowl and toss, pressing gently to help bread absorb vinaigrette.

Ingredients you will need

Vinaigrette

Bread

Equipment you will use

Bowl

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).

Ingredients you will need

Bread

Toast