✅ Glen Makes Buttermilk Marinated Chicken From Salt Fat Acid Heat

Glen Makes Samin Nosrat's Buttermilk Marinated Chicken From Salt Fat Acid Heat... Is just a recipe of buttermilk (fat & acid), salt, and high heat enough to bring out the great flavours of chicken?
Ingredients:
1 chicken, 3 1/2 to 4 pounds
Coarse salt
2 cups buttermilk *(see below)
Method:
The day before cooking the chicken, season generously with salt and let it sit for 30 minutes.
Place the chicken in a sealable plastic bag, pour in the buttermilk and 2 tablespoons coarse salt.
Seal the bag, give it a shake, and place on a rimmed baking sheet; refrigerate for 8 to 24 hours.
If you remember - turn the bag every once in a while so the chicken is evenly marinated.
Pull the chicken from the fridge an hour before you plan to cook it.
Heat oven to 425ºF with a rack set in the centre position.
Remove the chicken from the bag and pat off as much buttermilk as you can.
If you believe in trussing the chicken - do so, or not.
Place the chicken on a shallow roasting pan.
Slide the pan into the oven so that the legs are pointing toward the rear left corner and the breast is pointing toward the centre.***
***In my estimation, this is kind of a waste of time. Just put the chicken in the centre of the oven.
After about 20 minutes, reduce the heat to 400ºF and continue roasting for 10 minutes.
Move the pan so the legs are facing the rear right corner of the oven.
Cook for another 30 minutes or so, until the chicken is brown all over and the juices run clear or an instant read thermometer reads 165ºF.
Remove from the oven and let it rest for 10 minutes before carving and serving.
*If you don't have Buttermilk - Don't get sucked into the 'Vinegar and Milk' lie. That's not a good buttermilk substitute and it just won't work in this recipe! Instead use Kefir, or mix 2 parts milk with one part plain yogourt.
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[@GlenAndFriendsCooking]

Thanks for watching. If you liked it - subscribe, give us a thumbs up, comment, and check out our channel for more great recipes. Please share with your friends. Even if you didn't like it - subscribe and hit that bell button so you'll never miss a chance to leave a comment and give a thumbs down! ^^^^Full recipe in the info section below the video.^^^^

[@HobiesGarageBBQ]

Glen & Friends Cooking Good video! I’ve been buttermilk brining my chicken in salt and seasonings for years. I preferred to grill it and have a video on my channel of grilled buttermilk chicken. It’s my friends and families favorite.

[@Balisktic]

Winner winner! I just made this tonight and wow, this is an absolute wonderful way to prepare chicken. Thank you for highlighting it.

[@Lantanana]

I really appreciate these super simple recipes. They enable me to get on the first rung of being a good cook. I will embellish more later after I have more feel for what makes the recipe really work.

[@darcyjorgensen5808]

I. LOVE. THIS. RECIPE. It is SOLID and remarkable.

[@ldg2655]

I just love this channel! It’s like popcorn,… you finish one episode and BOOM, there many more, waiting to be seen…. I’ve taken lots of screenshots of recipes that I want to try.. I especially like the Sunday morning old cookbook show. I love old cookbooks and can’t resist picking one up if it peaks my interest…

[@MKGirl317]

I watched this show on Netflix and this is definitely on my to try recipe list. I’m a flavor girl though. I keep wondering about adding more flavors than the salt 🧂 to the buttermilk 🥛 marinade. I think I’ll roast two. One with just the two ingredients and one my way. I like to make a stop in Flava Town when I roast chicken 🍗. That’s why the two ingredients marinade is giving me a touch of anx but I’m going to try it. I loved this Netflix series. Watched it twice. This recipe stuck out both times.

[@GlenAndFriendsCooking]

You could definitely put anything in this marinade that you want - make it a total flavour bomb! The Buttermilk will make sure that the flavours get all the way in there. If that's the way you like it - do it!

[@MKGirl317]

Glen & Friends Cooking I’ll do two chickens 🍗 and come back and let you know how they come out. I know I’ll like them both.

[@GlenAndFriendsCooking]

All the best!

[@MKGirl317]

I MADE THEM! Oh how good they were! I did do them both ways; the way the recipe called for and my way. I posted pics of the process and results to my social media page and one of my friends went to the store the next day and purchased all the ingredients. She came back and asked me to keep posting the recipes I find. Her family and mine loved it.

[@GlenAndFriendsCooking]

Yes! So glad you liked them!

[@dhruvkulgod]

I love the book the show is based on! I've always enjoyed food, but this book really got me into cooking.

[@codynova]

Excellent recipe and video, as always. I recently discovered your channel and am steadily working my way through the backlog of content. Your attitude and demeanor are wonderful, I think I'd watch no matter what you were getting up to - but your skill as a chef is also very evident. I enjoy the little reminders of the skill gap between myself and a real chef, like when you say you're not great at tying chickens while making it look effortless! Thank you very much for the top tier content, I'll keep watching as long as you keep making it.

[@firealliancenx]

She reworked this recipe for a spatchcock turkey, it was soooo good when I made it.

[@kenRoberts1984]

I like cajun seasoning with this, also some lemon and rosemary too. Lemon and rosemary and salt in the cavity. Cajun on the outside.

[@jdub1371]

I haven't trussed a chicken in years. I also leave the wing tips untcked because I like when they get really crispy so I can crunch through them. When they're just right they're like crunchy cracklings.

[@cricardol]

I tried it, I will never make chicken breast without buttermilk ever again. The buttermilk+salt makes it really good!

[@charliethegent]

Is Glen's wife a teacher? She gives off mad teacher vibes

[@R0KURU]

Oh yeah, now that you said that -- major vibes!

[@donut3110]

@@Dockhead I think we all had one of those ROFL

[@arthas640]

@@Dockhead i grew up in a town with a major liberal arts school and the town had a few different hippy communes around in the 60's and 70s so when i was a kid in the 90s and 00s there were alot of old hippies teaching in the schools, so i know what you mean. a friend of mine knew a teacher before taking the teachers class bought weed from his dad XD

[@mattiasakemalm1412]

That's exactly what I just thought

[@dwaynewladyka577]

My dad grew up in the Great Depression. I'm sure he had authentic buttermilk, when he and his parents were on the farm. I think it would be very different from what we get in Canadian supermarkets today.

[@GlenAndFriendsCooking]

Yes - very different. In all of the pre WW2 cookbooks we have they call for 'Buttermilk' when they mean real buttermilk leftover from the butter making process. Or the recipes say 'Sour Milk' when they mean the cultured thin yogourt stuff that we get today at the supermarket.

[@dwaynewladyka577]

@@GlenAndFriendsCooking My dad and his siblings had far different produce than what we see today. That's for sure.

[@allalphazerobeta8643]

Funny you should mention the importance of balancing salt, fat, acid and heat. Because I just watched and made the chef john Chicken Piccata recipe from your video because I wanted something quick and easy to do with a chicken breast. Guess what? Didn't have Cayenne, parsley, capers or white wine. For Cayenne, I went smoked paprika and as for the White wine, I went Vermouth, close enough, reasonable substitutions.. But capers, I did not even have olives, or anything similar. What to do? so I tried some finely chopped asparagus tops seasoned with salt and bit of vinegar for the capers. Cooked it, Tasted it before adding the butter, okay but lacking in flavor so in went a pressed large garlic glove and bit more cooking. Tasted, seamed about right. Continued with the butter. It came out fantastic, the garlic was just there giving a bit of roundness to everything. Could try more garlic. But I have to say it was the balance of the Salt, Fat, Acid and Heat that made the dish great even though it's very simply and I'd strayed far from the recipe.

[@RandomTorok]

I've never trussed a chicken or turkey in my life. I'm over 60 and started learning to cook at the age of 8. My parents never trussed their birds either. My father was a butcher at one point in his life and a much better cook than my mother.

[@sennest]

Ever the academic! I'd love to do an MSc. in culinary arts under your guidance! Thank you very much!

[@TheOfficialKIKI]

This is like meta-youtube. You watch a cooking video on youtube about a guy who searches cooking videos on youtube... to post it on youtube. Maybe someone will look up this video and try the recipe which won't watch the original video.

[@greggschroeder]

Where's Uncle Roger?!

[@OU812cheeto]

I love this! It's so easy, it's ridiculous and the pay-off is superb!

[@XaqNautilus]

I'd love to see this again as a do over. Spatchcooked for maximum browning!

[@Imurashi]

You're right Glenn, I wouldn't trust a chicken either. You should follow their advice.

[@kdvr766]

Specially if it has a gun pointed at your head🤣

[@jimbo27378]

ok .i recently tried Dustins recipe .Today & tomorrow I.m trying this one. I am using Summer Savoury a very popular Maritime ingredient . I don't have Marjoram so I might sub Oregano. Other than that . A simple overnight salt 4% brine w sugar. The chicken is all legs I picked up cheap & will seperate into drums & thighs. I m doung sous vide as I usually do fried chicken & last time with Dustins recipe I put all the spices & liquid into a marinade that I sous vide cooked at 165 for 3 hrs. I dredged direct from bag as it was already wet into plain AP flour Deep fried at 350 f till golden . matbe 2 min per piece. Super moist & flavourful & crust was nice & crisp

[@dwaynewladyka577]

You had me at buttermilk. I love buttermilk very much. Cheers!

[@arthas640]

i love it in just about everything, I've even used some in puddings before and had some good ice cream that was part buttermilk. It's good in some gravies and sauces as well as tons of baked goods. I've never drank it but I know some old farmer types who do.

[@waynes.1118]

Nice. I'm going to try this the next time I fire up one of the pits. Probably going to add some garlic and hot pepper to the milk though.

[@suedefringe]

Well, inquiring minds wanna know , was it good ?!

[@joejoelesh1197]

I've got an old chicken in the freezer (killed at 12 weeks instead of the standard 4-6). I will have to try this recipe on her.

[@arthas640]

3:45 i always like to melt my salt in a little hot water to make sure it mixes in real easy. im always afraid either it wont dissolve into cold liquid or that the liquid will wash the salt off if i rub the salt onto meat in marinades like this.

[@karleedu]

Excellent! I need to try this with chicken breast.

[@mcochrane87]

Hey Glen, where did you buy the string stand with cutter? That’s the coolest gadget I’ve seen lol!

[@danysedai]

I wondered the same so did a search and found some at Bed Bath and Beyond and in Amazon (cooking twine with cutter)

[@suedefringe]

Ditto

[@solangematias8297]

Thanks for the video. Very helpful 👏🏼👏🏼👏🏼❤️

[@holdenbell1630]

I guess you could say: "winner winner chicken dinner"

[@arthas640]

i knew some old chinese people (with thick accents) who said that every time someone won at the casino

[@anthonydolio8118]

That chicken certainly look appetizing from this end of the camera. I would be very happy to serve that to family and friends.

[@sandystp9624]

Would you cook at same temp if spatchcocked? I spatchcocked my chicken, zip lock, salt buttermilk, added fresh sage leaves. In frig now.

[@stanimirkolev7602]

Would plain yogurt do the same job as buttermilk?

[@mari-jozilveti1209]

Great channel. Congrats. As where I live there is no chance to find buttermilk in the markets, I'll try your recipe with yogurt. Or milk with a little bit of vinegar. Cheers.

[@GlenAndFriendsCooking]

@Mary-Jo Milk with Yogourt is your best bet for recreating the nuanced flavour from buttermilk. Milk with vinegar is just a sad, sad, sad replacement that will give you a terrible result.

[@GlenAndFriendsCooking]

@Mary-Jo Also if you can get Kefir - it makes a great substitute for buttermilk

[@calumsanderson6741]

Glen: "So this is a winner." Me: "WINNER WINNER CHICKEN DINNER!" #TrueStory

[@Jeffffrey0902]

I watched that show and really wanted to try this recipe. The only thing is that very few supermarkets carry buttermilk here in Hong Kong and it's super pricy, not to mention you can only throw it away after marinating.

[@Suburbangeek]

Maybe try an approximation of plain yoghurt + milk + butter.

[@bigDbigDbigD]

Glen, I know you do commercial food work filming but I am wondering what your cooking background and training is.

[@keetrandling4530]

I'd turn it over, rather than rotated it. Also think I'd add some sage to the marinade.

[@HaHaLooLoo]

aw theyre so white!!!! it's so cute

[@bumanism]

what if I cooked it with airfryer ? what temperature and how long, anyone have some advise ?

[@brucegee9134]

Someone’s been watching Flock Of Seagulls! 😉

[@sheteg1]

I have mine marinating for 12 hours now. Going to beer butt it on BBQ though with NFLD savoury & paprika.

[@honeydew661]

My grandpa used to drink buttermilk alone haha. I dont know how he did it but he did. He was polish so maybe its something to do with that...

[@Archpally]

Yup, that's rather normal for polish people to drink it alone.

[@arthas640]

some eastern Europeans and Scandinavians do that. it also used to be more common with older generation mid westerners and older farmers in the US. My roommate grew up on a farm in Minnesota and my grandma grew up on a north Dakota farm and both of their parents drank buttermilk sometimes.

[@davidhalldurham]

Interesting that buttermilk is called "lait de beurre" in Canadian French. I've never heard that term in France. I've only heard "babeurre" or, if I remember correctly, "lait battu".

[@Doomster9]

Idea: substitute a 1/4 to 1/2 cup of Frank's Buffalo Wings Hot Sauce for the salt. It will add it's own salt and more importantly FLAVOR without the heat! I do this with all my grilled and baked chicken pieces and it always turns out great. Adding the hot sauce will also bring your fried chicken to the next level, give it a shot.

[@ccapwell]

I'm a huge fan of spatchcocking. I won't cook whole poultry any other way, especially turkey.

[@arthas640]

I'm a huge fan of spatchcocking as well, mainly because its fun to say though

[@veronicaevans7723]

We need to tie this up!

[@ClareAngel78]

Sounds yummy 🤤

[@xtusvincit5230]

Is it worth the 24 hr wait?

[@ilbsli]

The chicken looks so much darker in the front compared to the back, it reminded me of an episode of Friends when Ross got an Extreme tan Only in the front! 😂

[@tracyrussell4116]

I have a capon!! 7 lbs got an estimate on total time?

[@emzallan]

Would love to see some hot cross buns or perhaps an Easter type seasonal food video :)

[@stevenferrier8942]

I've made this before and done the drumsticks and breasts like this amazing with green beans corn on the cob and roasts potatoes 😋👍

[@calumsanderson6741]

Hey Glen speaking of Netflix cooking shows, since Halloween is coming up why don't you do a couple of recipes from The Curious Creations of Christine McConnell?

[@PorkChop71912]

If you watch the video he's quoting, she goes into why you let the chicken come up to room temp.

[@soflaav8r]

You always seem to have aviation videos on your KZbin home page. Are you a pilot or an avgeek, or both?

[@GlenAndFriendsCooking]

Pilot and a geek... busted.

[@soflaav8r]

@@GlenAndFriendsCooking That is awesome. What do you fly?

[@GlenAndFriendsCooking]

I just rent 152 or 172 from the flying club - if I can ever get my act together I want to build an RV. Maybe film an in depth series on the build. (Though Flight Chops beat me to it)

[@soflaav8r]

@@GlenAndFriendsCooking Maybe you and FC can have a collab, he cooks while you drive rivets on his RV.

[@greatshaman0724]

moist chicken....

[@gigiw.7650]

I've never trussed a chicken. I don't trust them, either 😂

[@khhnator]

buttermilk is nonexistent here, i wonder if yogurt would work

[@stereotreme]

you can make your own pretty easily as it's just partially-curdled milk. you just need to stir-in a tbsp of an acid (white vinegar or lemon juice work fine) for every 1 cup of whole milk. let the mixture sit for about 10 minutes at room temp, and then give it a brisk stir to break up the curds. it can be refrigerated at this point, and will keep (in an air-tight container) for about as long as the milk itself had left before expiry.

[@suedefringe]

In one of Glenn's comments he said the old recipes usually either call for buttermilk or some other type of milk. He said that other type of milk would be equivalent to todays yogurt !

[@Smallpotato1965]

cooking it breastside down helps too with the moistness of the breastmeat

[@alfbarroso]

Does anybody had the experience of let the Chicken on buttermilk and salt for more than 24 hours?

[@HaHaLooLoo]

omg r u canadian!!!!!!!!!?!?!

[@andrewewashko8765]

No twine and spatchcock would be best

[@cherylann9781]

Seriously? 1% Buttermilk. Full fat buttermilk makes all the difference.

[@arthas640]

I act politely but i always secretly judge anyone who uses low fat anything. I've been drinking 1-2 glasses of whole fat milk a day since i was born and any low fat diary product just tastes weird to me.

[@aeb122180]

Should have cut wings and spine off- save for broth.

[@GlenAndFriendsCooking]

I eat the wings, and you have no idea what I did with the carcass...

[@jdniedner]

Nielson milk products always look like egg nog to me, bright colours and that old school font.

[@DigitalPlumbing]

This could've been 2minutes long.

[@LatoriaMartin]

24hrs for a chicken. Nah, pass

[@mikeyscotj]

Did anyone else cringe when he just dumped the salt on the bird instead of thoroughly seasoning the surface and cavity?

[@GlenAndFriendsCooking]

It really doesn't matter - the salt will dissolve into the buttermilk and over the 24 hours in the fridge season the whole bird.