Buttermilk-Brined Roast Chicken

cooking.nytimes.com

Transitioning from WFPB to low carb because my A1C is too high. I don’t want to take meds so I’m willing to cook my way to health!

1 chicken, 3½ to 4 pounds

Kosher salt or fine sea salt

2 cups buttermilk

Directions at cooking.nytimes.com

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