(Salt, fat, heat, water?) Convection Roast 425º oven

Marinade whole chicken in bag /bowl: 2 TB salt &  2 Cups buttermilk. remove from buttermilk before roasting.

Tie legs, roast in cast iron skillet. Center rack.

Legs pointing Rear Left. 20 minutes reduce heat to 400º. Continue 10 minutes more.

Turn so legs face Rear Right, 30 minutes. or until done (knife between leg/thigh runs clear)

Rest 10 minutes.

Serve with Roasted Za’atar vegetable salad.

serves 6-10. Bake 400° 40 min.

Cook Potatoes

  • 4 LBs yukon gold, boil 20 minutes, drain, cool & peel. Press in ricer.

Add ingredients

  • 2 pkgs herb garlic Boursin
  • 4Tb butter
  • ¹⁄³ C  chopped chives
  • 1½ tsp kosher salt
  • ½ tsp ground black pepper
  • 1¾ C buttermilk – stir in until smooth & fluffy

Bake 40 minutes in 400°

  • Spoon into greased baking dish. Top with 2 TBs butter. Cover with foil. Bake 30 min.
  • Remove foil, bake 10 min more.

From Gourmet 1994, County Cork. Let sit a few hours before slicing. 3 hours cook & cool time.  Preheat oven 400° F.

  • 2 C unbleached all purpose flour (plus additional for sprinkling)
  • 1/4 C  flax meal, or toasted wheat germ
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 stick (1/4 C) unsalted butter cut into bits
  • 1 C Golden raisins
  • 1 C Buttermilk or plain yogurt

Whisk together the dry ingredients.

Add butter and toss to coat. With fingers, rub in butter until mixture resembles coarse meal. Add Raisins. Add buttermilk or yogurt and stir until evenly moist.

On floured surface, knead 1 minute, sprinkle with flour to keep from sticking, roll into ball.

Transfer to floured baking sheet or stone, pat into a 6 ” round. Sprinkle top with flour, spread over top with finger tips. Cut shallow “x” on top of round. Bake 35-45 min until golden brown.

Wrap and cool on a rack 1 hour.

Unwrap and cool 1 hour more.