“Salt, as it brings out the flavor of many foods!” responded Jill Orent, Les Dames d’Escoffier New York president, in response to our Guest Foodie questionnaire question, which asked, “Which ingredient would you never give up?“

We’ll post the rest of Jill’s responses later this year.

Buttermilk-Brined Roast Chicken Thighs
(Inspired by Samin Nosrat)

4 large or 6 small bone-in, skin-on chicken thighs
2 cups whole milk
2 tablespoons vinegar
2 tablespoons kosher salt
Olive oil
Freshly ground black pepper
Dried herbs: sage, rosemary, thyme

In a bowl, combine whole milk, vinegar, and kosher salt to make a buttermilk brine. Submerge the chicken thighs in the brine and refrigerate for 4-5 hours.

Remove the chicken from the brine. Pat dry with paper towels. Place the chicken on a rack or plate and refrigerate uncovered for 20-30 minutes. Bring to room temperature before cooking.

Preheat your oven to 425°F (convection bake if possible).

Heat a carbon steel (or oven-safe) pan over medium-high heat. Add a little olive oil. Season the chicken with black pepper and sprinkle dried herbs over the skin.

Place the chicken thighs, skin-side up, in the pan and transfer to the oven.

Roast for 25 minutes, rotating the pan after 20 minutes. Continue cooking until the chicken skin is golden brown and the internal temperature reaches 165°F.

Let rest for a few minutes before serving. Enjoy your delicious, juicy chicken thighs!

Makes 4 servings