Frango assado com leitelho e alecrim

Ingredientes

• 1 whole chicken (3 to 4 pounds)
• Kosher salt
• 1 quart full-fat buttermilk
• 1 tablespoon Tabasco sauce
• 3 sprigs fresh rosemary, picked and finely chopped
• 2 large yellow onion, halved and cut into 1/4-inch slices
• 10 garlic cloves, smashed

Modo de preparo

1. 1

   To ensure the chicken is cooked evenly, we’re going to spatchcock it, creating more surface area for the heat to touch. First, flip the bird onto its breast. Holding it steady from the top, use kitchen shears to cut to the right of the tailpiece and follow the backbone right up to the neck opening. Repeat on the other side and then pull out the backbone. Once it’s removed, flip the chicken breast side up and press your hands down on the splayed chicken breast like you’re performing CPR.

2. 2

   Salt the chicken all over and in the cavity. In a small bowl, stir together the buttermilk, Tabasco, and rosemary. Pour the mixture over the chicken in a zip-seal bag large enough to hold it comfortably. Put the bag in a bowl and place it in the refrigerator. Let it brine overnight, flipping the bag halfway through to ensure every part gets a chance to be submerged.

3. 3

   Preheat the oven: When you’re ready to cook, preheat the oven to 400°F.

4. 4

   Spread the onion and garlic evenly on the bottom of a large roasting pan. Remove the chicken from the brine and scrape a considerable amount of the excess off. Lay the chicken on top and slide it into the oven on the middle rack.

5. 5

   Roast until the internal temperature reaches 165°F, 50 minutes to 1 hour, rotating the pan front to back halfway through. To keep the chicken from browning too much before it’s finished cooking, you can cover it with a tent of aluminum foil.

6. 6

   Be sure to let the chicken rest for at least 15 minutes before serving.