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Chuck February 4, 2021
Just cooked this evening - juicy, tender, although not the tang that I expected. The skin did not bronze all over; exposed skin darkened very quickly - have to wonder if lower temp would have crisped more of the entirety. Potatoes were excellent.
jayellzee November 29, 2020
Made the chicken portion of this recipe this weekend for my quarantine pod and it was a HUGE hit. Doubled the buttermilk and pickle juice, added some spice rub into the brine, and rubbed additional rub on the chicken when I took it out of the fridge. Soooo incredibly tender and the flavor is so unique and delicious. I found myself sneaking tastes while carving! I’ve made a lot of roast chickens and this was definitely a stand out!
Anna B. November 11, 2020
Hi Emily! I'm thinking of making this for Thanksgiving (we're not turkey people). If I were to double the recipe, i.e. 2 chickens, how would you adjust the cooking time? Thanks so much!
Kathleen January 5, 2020
The video that first showed this recipe (which brought me to this page) said the oven should be at 450 degrees? I'm going with what is written here though, as it seems more logical.
EmilyC January 6, 2020
Hi Kathleen, not sure about the discrepancy but to be safe, I’d stick to 425!
Diane R. December 29, 2019
I prepared this recipe just as directed. The chicken was amazingly moist, even though I left it in a bit longer than I should have. ( hence, the benefit of brining.) The potatoes were crispy on the outside and soft and buttery on the inside. The addition of the cornichon butter was a nice addition. This recipe will be my go-to Sunday dinner.
Amy April 10, 2018
How do you come up with that much pickle juice on a regular basis? The recipe looks good, but I roast a chicken pretty often
Paul April 8, 2018
2 cups of brine doesn't seem enough to cover a whole chicken...do you add water to top or do you flip it during the brine or what? Thanks.
EmilyC April 8, 2018
Hi Paul: I like to put the chicken and brine in a large ziplock bag and press out the air—there should be enough brine to cover the bird. If not, flip the bag a few times during its brining time. Or, no reason you can’t increase the brine as long as it’s the same ratio of buttermilk to pickle juice! Hope this helps!
Henry March 29, 2018
Surprisingly bland. Marinated for 20 hours and cooked it on the grill. Nice and moist, but very little interest for flavors. Could be a regional thing...maybe this is exciting for mid-westerners, but pretty boring for people accustomed to more flavorful cuisine.
EmilyC March 30, 2018
Hi Henry: I like to think of the buttermilk/pickle juice brine as a way to ensure tender, juicy, well-seasoned meat every time. If you want bigger, bolder flavors for a grilled version, you could add a spice rub to the chicken before it goes on the grill, baste it with a sauce, etc.
Henry March 30, 2018
Fair enough...I was just hoping the buttermilk and pickle juice would impart more tangy flavor itself. It definitely turned out juicy though!
Melissa March 15, 2019
Wow Henry, why must you use your lack of knowledge and understanding of flavors to malign mid-westerners?
tenmiler March 11, 2018
How about doing this with a spatchcocked chicken? Ever since I learned how to spatchcock a chicken and how much easier it is to cook, I don't do anything but!
Yes, a spatchcocked bird will work well! It’ll cook faster, so you may need extra time for the potatoes. Enjoy! : )
Katie March 11, 2018
If I don't want to make a whole chicken, do you think this would work with skin-on chicken breasts?
Yes, start them at 425, and then lower the heat if they’ve browned but aren’t cooked through. I like the blast of high heat so the chicken gets bronzed and the skin crackly. Note that with breasts, thighs, or drumsticks, the cook time will be less, which means the potatoes may not be tender in the same amount of time. If this is the case, just leave the potatoes in the oven while the chicken rests!
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