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Best Buttermilk Roasted Chicken
Dec. 3rd, 2019 06:57 amLast night I roasted some chicken using the buttermilk marinade from this recipe: https://cappyhead.dreamwidth.org/139722.html
And the cooking process from this recipe: https://cappyhead.dreamwidth.org/134019.html
IT WAS SO GOOD.
Buttermilk Marinade:
1 4-pound chicken (or chicken parts, which is what I had) - last night I had 2 chicken breasts and five chicken legs
2 cups buttermilk
¼ 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 (I didn't chop them. I just tossed in several sprigs of fresh rosemary. I don't like the bits of rosemary to be mixed in with my food when I'm eating it.)
1 tablespoon honey
Place chicken parts 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.
Four or five large carrots, peeled and cut into one-inch lengths (I use baby carrots to save time)
Four large Yukon gold potatoes, washed, eyes removed, cut into large bite-sized chunks
1 head of garlic (separated into unpeeled cloves) or 1 tablespoon garlic powder
1 handful fresh thyme, or a few sprigs of rosemary (optional)
3 tablespoons olive oil
⅔ cup white wine
black pepper, salt, onion powder, Trader Joe's 21 Seasoning Salute or Penzey's Mural of Flavor, or whatever dried herbal seasoning blend you like.
Cooking process:
Pre-heat the oven to 325ºF.
Put the potatoes, carrots, and garlic cloves into a roasting pan and add the seasonings, olive oil and white wine. Toss vegetables with your hands until evenly coated. Spread the mixture out, and place the chicken pieces on top of the veggies, skin side up. Give the chicken an extra sprinkle of salt if you like. Strew the sprigs of rosemary or thyme over the chicken.
Cover pan tightly with foil and cook at 325 degrees for 2 hours.
Remove the foil from the roasting pan, and turn up the oven to 400ºF. Cook the uncovered chicken for another 30-45 minutes, by which time the skin on the meat will have turned golden brown.KEEWERD
And the cooking process from this recipe: https://cappyhead.dreamwidth.org/134019.html
IT WAS SO GOOD.
Buttermilk Marinade:
1 4-pound chicken (or chicken parts, which is what I had) - last night I had 2 chicken breasts and five chicken legs
2 cups buttermilk
¼ 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 (I didn't chop them. I just tossed in several sprigs of fresh rosemary. I don't like the bits of rosemary to be mixed in with my food when I'm eating it.)
1 tablespoon honey
Place chicken parts 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.
Four or five large carrots, peeled and cut into one-inch lengths (I use baby carrots to save time)
Four large Yukon gold potatoes, washed, eyes removed, cut into large bite-sized chunks
1 head of garlic (separated into unpeeled cloves) or 1 tablespoon garlic powder
1 handful fresh thyme, or a few sprigs of rosemary (optional)
3 tablespoons olive oil
⅔ cup white wine
black pepper, salt, onion powder, Trader Joe's 21 Seasoning Salute or Penzey's Mural of Flavor, or whatever dried herbal seasoning blend you like.
Cooking process:
Pre-heat the oven to 325ºF.
Put the potatoes, carrots, and garlic cloves into a roasting pan and add the seasonings, olive oil and white wine. Toss vegetables with your hands until evenly coated. Spread the mixture out, and place the chicken pieces on top of the veggies, skin side up. Give the chicken an extra sprinkle of salt if you like. Strew the sprigs of rosemary or thyme over the chicken.
Cover pan tightly with foil and cook at 325 degrees for 2 hours.
Remove the foil from the roasting pan, and turn up the oven to 400ºF. Cook the uncovered chicken for another 30-45 minutes, by which time the skin on the meat will have turned golden brown.KEEWERD
