Dateline: March 31, 2021 Buttermilk Brined Roasted Chicken with veggies

I had 2 smallish chickens in the fridge, they needed to be cooked.  I was going to do a taste test between Cook's Venture and a Kosher bird, at least that was the plan.  However, the fridge was packed and I needed to make room.  The smaller bird went into the freezer, and the larger one into the buttermilk brine.  I used Samin Rosrat's recipe.  The larger bird was the kosher one, so I didn't use all the salt in the brine.  I put the bird into a gallon size zip bag and put it in a bowl in the fridge over night.

cut up and ready to eat.

I decided to rotisserie the bird rather than roast in a pan in a hot oven.  That may not have been the best decision...When the chicken was cooked, the skin was still kind of flabby and pale.  To solve the problem, I removed the pan of veggies below the rotisserie, and replaced it with another empty pan and cranked up the heat.  The skin browned up, but certainly nothing like the photo with the recipe.  Next time.....

This is a fabulous chicken recipe.  The bird is flavorful, juicy, and succulent.  I was very happy with the results.  

The veggies were asparagus, little potatoes, onion, 2 types of broccolini, tomatoes, and cauliflower.  Seasoned with salt, pepper and a wee bit of olive oil.

fresh from the oven

roasted vegetation