Food Culture of the South
1 whole fryer chicken (3−4 pounds)
1 quart buttermilk
¼ cup chopped fresh herbs (any combination—we like fennel fronds with chives, parsley, and a little thyme)
¼ cup extra virgin olive oil
Freshly ground pepper
Buttermilk lends a tanginess to chicken and tenderizes it, which will add to the moistness. Adding fresh herbs to the buttermilk will help infuse a little extra flavor into the flesh.
- Place the chicken in a freezer bag and pour 1 quart buttermilk over it, covering all parts. Seal and place in baking dish in the refrigerator for 4 hours, turning every hour.
- Preheat oven to 425 degrees. Drain buttermilk and discard.
- Mix the rest of the ingredients together. Place the chicken in a cast iron skillet. Paint with oil and herb mixture.
- Place in preheated oven for 45 minutes to 1 hour, or until juices run clear. Remove from oven and allow to rest 15 minutes before cutting.
- From chef Dale Hawkins of Fish Hawk Acres in Rock Cave, West Virginia