Buttermilk Brined Chicken with Cress and Bread Sal
Category
Salads - Soups - Sidedishes
Sub
Category
None
Servings
6-8
Ingredients
2 1/2 lemons
2 quarts buttermilk
4 garlic cloves, crushed
2 tablespoons kosher salt plus more
2 3 1/2-4-pound chickens
1 bunch fresh marjoram
1/4 cup (1/2 stick) unsalted butter, room temperature
Freshly ground black pepper
1 small shallot, finely chopped
1/2 cup olive oil
1/3 cup Champagne or white wine vinegar
1 loaf country-style bread or ciabatta, crust removed, torn into 1 1/2-inch pieces (about 8 cups)
2 bunches watercress, thick stems trimmed (about 8 cu
Instructions
Thinly slice 1 lemon. Whisk buttermilk, garlic, and 2 tablespoons salt
in a medium bowl. Divide buttermilk mixture and lemon slices between 2
large resealable plastic bags. 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.
Preheat oven to 425°. Remove chickens from marinade, rinse with cold
water, and pat dry. Thinly slice half of a lemon; cut remaining whole
lemon in half. 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. 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.
Roast chickens until they begin to brown, 30-35 minutes. Reduce oven
temperature to 350° and roast until chickens are cooked through and a
thermometer inserted into the thickest part of the thigh registers
165°, 20-25 minutes longer. Transfer chickens to a platter, tent with
foil, and let rest while preparing bread salad. Keep oven on.
Carefully pour chicken roasting juices from baking sheet into a large
bowl (set baking sheet aside). Whisk shallot, oil, and vinegar into
juices in bowl; season vinaigrette with salt and pepper.
Pour half of vinaigrette into a small bowl; set aside. Add bread to
vinaigrette in large bowl and toss, pressing gently to help bread
absorb vinaigrette.
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).
Place warm bread in reserved bowl. Add watercress and reserved
vinaigrette; season with salt and pepper and toss to combine. Arrange
salad on a platter and place chickens on top.
