So, here it is, the spatchcocked buttermilk roast chicken from the Essential New York Times Cookbook. Chris happened to call home yesterday while I was prepping the chicken, and I told him I had to put him on speakerphone as I was spatchcocking and making a buttermilk brine. Tell me more he said. Am I becoming the 1-900 number for foodie porn?
Here is the recipe I found on the NY TImes website, which I followed to a T, brining the chicken in the buttermilk for a day and a half. I flipped the bag with the chicken in it several times to ensure even coverage. Roasting with the honey in the brine was as I suspected... a possible burn on the skin. Really good... we always love a roast chicken. The buttermilk changed the texture of the dark meat a bit too much, but was perfect for the breast meat. Maybe less time in the brine next time. Still, very delicious.