Designed Cuisine
8111 Preston Rd.
Suite 550
Dallas, TX 75225
United States
ph: (214) 205-0818
chefanne
My outstanding colleague and former teammate, Chef Tina Zawadzki, has taken over my existing clients and I highly recommend her if you are looking for a personal chef.
Please do not hesitate to contact her for any personal chef services.
Personal Chef Tina Zawadzki
Cell: 214.514.1360
E-mail: tina@thedinnerwhisk.com OR tina.zawadzki@gmail.com
Further information & photos of her fabulous food can be found on her website:
She is also on Facebook & Instagram as The Dinner Whisk.
our philosophy
"The final ingredient that a chef adds to every dish is love. Our profession is about creating pleasure, about giving and receiving. I often say that every dish should convey emotion and that's different from adding salt and pepper." - alain ducasse
WHOLE ROASTED BUTTERMILK CHICKEN
1 whole chicken (3.5-4 lbs.
2 TBS. kosher salt, plus more to generously season
2 cups buttermilk
Prepare chicken: Snip or cut off wing tips with sharp kitchen shears or a knife. Generously salt both sides of the chicken with kosher salt, and let rest for 30 minutes.
Whisk together 2 TBS. kosher salt & 2 cups of buttermilk. Allow salt to dissolve into buttermilk while chicken is sitting. Give it one more stir before combining it with the chicken.
Place chicken in gallon-sized plastic freezer bag & pour buttermilk brine over it. Push out as much air as possible & seal it up. "Squish" chicken & buttermilk together in bag, & refrigerate it for 18-to-24 hours. (Best overnight) Flip the chicken halfway through marinating for an even brine.
Pull chicken out of refrigerator 1 hour before you want to start cooking. (This helps chicken come to room temperature before going into oven, reduces the overall cooking time & allows chicken to cook evenly). Place rack in center of oven, & preheat to 425̊.
Remove chicken from plastic bag & wipe off dripping buttermilk with hands. (A wet coating of buttermilk is fine, as long as not dripping). Place chicken back-side down in a cast-iron skillet or sheet tray with a roasting rack. Tie legs of chicken together at ends of drumsticks with twine.
With legs facing the back of oven, move chicken to back of the rack, legs pointing toward the back left corner of the oven. Bake for 20 minutes, then reduce heat to 400̊.
After 10 more minutes, check the color of chicken & rotate pan so legs are pointing toward back right corner of oven. (Aim is for even browning over whole chicken).
After 30 more minutes, check chicken to see if it's nicely browned all over. To check for doneness, gently slice leg from the thigh; if juices run clear, chicken is done. (May also take temperature of chicken where thigh meets body of the chicken; chicken is done at 165̊).
When chicken is done, remove from oven & let rest for 10 minutes.
YIELD: 4-6 servings
Since I cook with fresh, seasonal ingredients as much as possible, I will reserve the right to substitute a particular side dish from the one you have chosen in a given week. If you have chosen green beans and I find that the store does not have green beans of good quality, I will select another vegetable for your side dish, based on your preferences discussed when we completed your client assessment form.
Designed Cuisine
8111 Preston Rd.
Suite 550
Dallas, TX 75225
United States
ph: (214) 205-0818
chefanne