Makes 15 or 16
Prep time: 1 ½ hours
Total time: 4 hours
INGREDIENTS
**for the Big Zesty Buttermilk Dressing: **½ cup1182 ml water. Add the bird, cover with a tight lid or foil, and cook in the oven for 1 ½ hours. It’s done when you try to pick the chicken up by the leg and the leg comes off. Meanwhile, cook the diced onion, carrot, and celery with the remaining 1 tablespoon oil in a medium skillet over medium-low heat until the onion is translucent. Scrape them into a large mixing bowl and set aside. Now get the chicken fat hot in that same skillet over medium-high heat, then sprinkle in the flour and immediately get whisking until the flour smell dissipates and the resulting roux turns the barely golden color of a McDonald’s french fry, 2 to 3 minutes. Scrape it into a little bowl and set aside. When the chicken’s done, move it to a plate and let it cool. Use a mesh skimmer or spider to scoop out and discard the solids in the Dutch oven, leaving the liquid behind. Bring to a boil over high heat, then lower the heat to simmer until the liquid is reduced to about 2 cups
