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Buttermilk Roast Chicken
Mar. 25th, 2018 09:26 amIn an effort to use up some buttermilk, I made this last night. It was so good! The texture of the chicken was incredible. Now I want to marinate all chicken in buttermilk for at least two days before cooking it!
https://cooking.nytimes.com/recipes/7264-buttermilk-roast-chicken
Ingredients:
1 4-pound chicken (or chicken parts, which is what I had)
2 cups buttermilk
ΒΌ cup plus 2 tablespoons vegetable oil
2 cloves garlic, lightly crushed (or one tablespoon garlic powder)
1 tablespoon crushed black peppercorns
1 tablespoon Maldon or other sea salt
2 tablespoons fresh rosemary leaves, roughly chopped
1 tablespoon honey
PREPARATION
Butterfly chicken by placing breast side down and using heavy-duty kitchen shears to cut along both sides of backbone. Discard backbone, turn chicken over and open it like a book. Press gently to flatten it.
Place chicken in a large freezer bag. Add buttermilk, 1/4 cup oil, garlic, peppercorns, salt, rosemary and honey. Seal bag securely and refrigerate overnight or up to two days.
Heat oven to 400 degrees. Remove chicken from marinade and place on a rack so excess can drip off. Line a roasting pan with foil and place chicken in pan. Drizzle with remaining 2 tablespoons oil. Roast for 45 minutes, then reduce heat to 325 degrees. Continue roasting until well browned and until juices run clear when chicken is pierced where leg joins thigh,about another 20 minutes.
Place chicken on a carving board and allow to rest for 10 minutes before cutting into serving pieces. Place a portion on each of four plates, and drizzle each serving with pan juices.
[I didn't have a whole chicken, but I had 4 chicken breasts and six drumsticks, so I used those instead. I still have yet to spatchcock a chicken. Also, I cut up carrots and potatoes, tossed them in olive oil and seasonings, and put the chicken pieces on top of them instead of on a roasting rack. The carrots turned out crunchier than I prefer, so next time I might cover everything in foil for the first 30 minutes, or start the carrots cooking first and then add the potatoes & chicken after awhile.] KEEWERD
https://cooking.nytimes.com/recipes/7264-buttermilk-roast-chicken
Ingredients:
1 4-pound chicken (or chicken parts, which is what I had)
2 cups buttermilk
ΒΌ cup plus 2 tablespoons vegetable oil
2 cloves garlic, lightly crushed (or one tablespoon garlic powder)
1 tablespoon crushed black peppercorns
1 tablespoon Maldon or other sea salt
2 tablespoons fresh rosemary leaves, roughly chopped
1 tablespoon honey
PREPARATION
Butterfly chicken by placing breast side down and using heavy-duty kitchen shears to cut along both sides of backbone. Discard backbone, turn chicken over and open it like a book. Press gently to flatten it.
Place chicken in a large freezer bag. Add buttermilk, 1/4 cup oil, garlic, peppercorns, salt, rosemary and honey. Seal bag securely and refrigerate overnight or up to two days.
Heat oven to 400 degrees. Remove chicken from marinade and place on a rack so excess can drip off. Line a roasting pan with foil and place chicken in pan. Drizzle with remaining 2 tablespoons oil. Roast for 45 minutes, then reduce heat to 325 degrees. Continue roasting until well browned and until juices run clear when chicken is pierced where leg joins thigh,about another 20 minutes.
Place chicken on a carving board and allow to rest for 10 minutes before cutting into serving pieces. Place a portion on each of four plates, and drizzle each serving with pan juices.
[I didn't have a whole chicken, but I had 4 chicken breasts and six drumsticks, so I used those instead. I still have yet to spatchcock a chicken. Also, I cut up carrots and potatoes, tossed them in olive oil and seasonings, and put the chicken pieces on top of them instead of on a roasting rack. The carrots turned out crunchier than I prefer, so next time I might cover everything in foil for the first 30 minutes, or start the carrots cooking first and then add the potatoes & chicken after awhile.] KEEWERD
