Roasted Walloon Gibecq chicken, marinated in buttermilk.

Recipe from chef Samin Nosrat
Ingredients for 4 persons :
1 beautiful Gibecq chicken
1 liter of buttermilk (buttermilk, or churned milk, also called buttermilk, butter milk or qualitatively fermented milk, is a white liquid with a sour taste)
Salt and pepper from the mill

Preparation ;
The day before, generously salt the chicken inside and on all sides.
Leave to rest for 30 minutes
Place it in a large freezer bag.
Pour in the buttermilk and add 2 tsp. of salt in the bag.
Seal it, turn it over to evenly distribute the buttermilk then place it in the refrigerator for 12 to 24 hours
The next day, take the bag out of the refrigerator an hour before you start cooking to bring the chicken back to temperature.
Preheat your oven to 220°C.
Open the bag, drain the chicken and place the chicken in a baking dish, if possible with a rack in the bottom.
Place the thigh dish towards the back of the oven.
After about twenty minutes when the chicken begins to brown, lower the temperature to 200°C.
Cook for an additional 40 to 60 minutes depending on the weight and turn the chicken regularly during cooking so that the chicken browns on all sides.

Remove the chicken from the oven and let it rest for 10 minutes before cutting.