patches at first (places where the buttermilk soaked in more
thoroughly) and then turn a deep brown color, almost like a
Thanksgiving turkey. If that happens too fast or it gets too dark,
simply cover the darkest spots with foil. It will still taste
wonderful.
1 whole 4-pound chicken, cleaned (organs removed) and
patted very dry
Kosher salt
1 quart buttermilk, well shaken
Any mixture of sliced green garlic, onions, parsnips, carrots,
or other root vegetables (just to put at the bottom of the pan),
cut into ¼-inch pieces
Olive oil
2 bay leaves
Spicy French mustard such as Roland (optional)
Forty-eight hours before you want to eat this chicken, salt it
aggressively. That means using at least a few tablespoons, if not
more. The reason is that much of the salt will get washed off by
the buttermilk, so here you’re helping the inside of the chicken get
seasoned. Put the chicken in a covered container and refrigerate
overnight.
Twenty-four hours later, place the chicken in a resealable
plastic bag and fill the bag with the buttermilk. Seal it, squish the
buttermilk all around the chicken, place on a rimmed plate, and