buttermilk roast chicken

buttermilk roast chicken
serves 4-6

3.5 - 4 lbs chicken
salt
2 cups buttermilk

1 Day Ahead: 

Season the chicken generously with salt and let sit for 30 mins. 

Stir 4 teaspoons of salt into the buttermilk to dissolve. 

Place chicken in a gallon size resealable plastic bag and pour in the buttermilk. 

Seal the bag, squish the buttermilk all around the chicken. Place on a rimmed plate and refrigerate. 

Cooking Instructions

Remove chicken from the fridge 1 hour before cooking. 

Preheat oven to 425 degrees, with the oven rack in center position. 

Remove chicken from bag and drip dry chicken of buttermilk. 

Tightly tie together the legs of the chicken with cooking twine. Place chicken in 10 in cast iron skillet or shallow roasting pan. 

Slide pan all the way to the back of oven and rotate so legs are pointing towards the rear left corner and breast points towards the oven center (back corners tend to be the hottest spots in the oven). 

After about 20 mins, reduce the heat to 400 degrees and continue roasting for 10 mins. 

Then move the pan so the legs now face the back right corner of the oven, and continue cooking for another 30 mins, or until chicken is brown all over and juices run clear (or use a thermometer - chicken is done when meat's internal temperature reaches 165 degrees). 

Remove from the oven and let chicken rest for 10 mins before carving and serving. 

green bean casserole

 Green Bean Casserole
makes 6-8 servings

2 lbs fresh green beans, trimmed and snapped in half
1 Tbsp olive oil
2 Tbsp butter
1 large onion, diced
salt and pepper
16 oz cremini mushrooms, chopped
4 garlic cloves, minced
2 Tbsp flour
1 1/2 cups chicken stock
1 1/2 cups heavy cream
1/4 tsp grated nutmeg
1/2 cup freshly grated parmigiano reggiano cheese, plus more for topping

Preheat the oven to 400 degrees F

Bring a pot of salted water to boil. Add in the green beans. Blanch for 5 mins, then drain and place in ice water to stop cooking. 

Heat olive oil and butter in large skillet over medium-low heat. Add in diced onion with a big pinch of salt and pepper. Cook until softened, about 5 mins. 

Stir in the mushrooms. Cook until they soften too, about another 5 mins. Stir in the garlic and cook for 1 minute. 

Stir in the flour to create a roux. Cook for 2-3 mins, until fragrant and a bit nutty. Slowly stream in the stock, stirring the entire time. Cook for about 5 mins, until thickened and simmering. 

Stir in the cream until combined. Add in the grated nutmeg and parmesan cheese. Turn off the heat. Add the green beans to the cream mixture and toss to coat. 

Pour into a 9x13 baking dish. Sprinkle on extra parmesan cheese. Top with the french fried onions. 

Bake the green beans for 20-25 mins, until bubbly and warm. Serve immediately. 

Asian Chopped Salad

 asian chopped salad

makes 6 servings

1 large head romaine lettuce, chopped
3-4 green onions
1/2 cup chopped cilantro
1/4 cup sliced almonds
1/4 cup crunchy ramen or chow mein noodles
1 1/2 T sesame seeds
2 Tbsp raosted nuts

For the dressing: 

1/4 cup rice vinegar
2 Tbsp toasted sesame oil
1 Tbsp soy sauce
1 Tbsp maple syrup
Optional: minced garlic or freshly grated ginger

Chop romaine lettuce and set aside in large bowl. 

Slice green onions, chop cilantro. 

Make the dressing - conbine dressing ingredients in a snall bowl or jar and whisk welll 

Pour over salad and mix in salad topping components (green onions, almonds, etc). 

Top with roasted peanuts.