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hardman.jenny
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Remove giblets and wingtips from chicken. Season liberally with kosher salt, rubbing on all sides and in crevices.
Let the chicken sit for 30 minutes at room temperature.
Stir 2 tablespoons of kosher salt into the buttermilk.
After 30 minutes, put the chicken in a gallon Ziploc bag with a buttermilk brine mixture. Move bag to distribute brine to cover the chicken.
Place the bag in a baking dish (in case of leaks or spills) and into the refrigerator.
Allow marinating at least 12 hours and up to 48 hours.
Remove the chicken in brine from the refrigerator; let sit an hour at room temperature.
Meanwhile, position a rack in the center oven; preheat to 425° F.
After 30 minutes, remove chicken from the bag, discard brine and pat excess buttermilk off of chicken with a paper towel.
Place chicken in a 10" cast iron skillet.
Place chicken in the 425˚oven with the legs pointing to the rear left. Roast 20 minutes
Reduce heat to 400˚F; roast for 10 minutes.
After 10 minutes, rotate the chicken so that the legs face the rear right of the oven.
Continue to roast for 30 minutes or until the meat thermometer reads 165˚ degrees in the thickest part between leg and breast. The chicken will be brown all over.
Let chicken rest at least 30 minutes before serving.