Buttermilk Brined and Roasted Chicken

2 cups low-fat organic cultured buttermilk

1 tablespoon sea salt or 1½ tablespoons kosher salt

1 teaspoon fresh ground black pepper

1 whole organic chicken (about 3½ to 4 pounds), quartered

Add buttermilk, salt and pepper to a one-gallon zipper-lock bag, seal securely and shake for one minute so the salt dissolves. Open the bag; add the chicken pieces, close and shake to coat the chicken pieces. Reopen a small part of the zipper, squeeze the air out and reseal. Place the bag in the refrigerator for 24 hours.

Remove the brine bag from the refrigerator and place on the kitchen counter for about one hour.

Place the oven rack in upper-middle position and begin heating to 400 degrees.

Spray a jelly roll pan (10-by-15-inches) with vegetable or olive oil. Remove each of the chicken pieces, letting some of the buttermilk drip off before placing on the pan skin side up. Discard the brine.

Insert the probe of a cooking alarm thermometer into the center of the thickest part of one of the breasts and set the alarm for 160 degrees.

Place the pan in the oven and roast the chicken until the alarm signals the chicken has reached 160 degrees. Remove the roasting pan from the oven. Using a hot pad, carefully remove the probe. Let the chicken rest for 10 minutes and serve or refrigerate.

Suggestion: No cooking alarm thermometer? No problem. Roast the chicken for about 35 to 40 minutes and then, using an instant read digital thermometer, insert it into the center of one of the chicken breasts to see if it has reached 160 degrees. If not, let it roast for 5 more minutes and check again.

Serves 4 to 6

Nutrition values per serving (mix of light and dark meat, no skin): 277 calories (35 percent from fat), 10.8 g fat (2.9 g saturated fat), 0 g carbohydrates, 1 g sugars, 0 g fiber, 42.2 g protein, 130 mg cholesterol, 252 mg sodium.

Don Mauer