Ben told me he loved buttermilk--anything buttermilk made or just drinking it straight (slight cringe on my part). So when I stumbled across this recipe for Buttermilk Roast Chicken, I knew I had to make it for him. Little did I know that I would love this recipe too! The buttermilk makes the chicken very tender and flavorful.
No worries if you don't have buttermilk (or don't want to buy it). I simply do this: mix 1 cup of milk with 2 teaspoon vinegar and 1 teaspoon lemon juice. Let sit for 5-10 minutes. The milk should smell sour and be thick. Easy!
Buttermilk Roast Chicken
Serves 4
2 cups buttermilk
5 garlic cloves, peeled and smashed
1 tablespoon table salt
1 tablespoon granulated sugar
1 1/2 teaspoons paprika, plus extra for sprinkling
2 teaspoons freshly ground black pepper
2 1/2 to 3 pounds chicken thighs
Drizzle of olive oil
Flaked or coarse sea salt, to finish
- Whisk buttermilk with garlic, table salt, sugar, paprika and lots of freshly ground black pepper in a bowl.
- Place chicken parts in a gallon-sized freezer bag (or lidded container) and pour buttermilk brine over them, then swish it around so that all parts are covered.
- Refrigerate for at least 2 but preferably 24 and up to 48 hours.
- When ready to roast, preheat oven to 425 degrees.
- Line a baking dish with foil.
- Remove chicken from buttermilk brine and arrange in dish.
- Drizzle lightly with olive oil, then sprinkle with additional paprika and sea salt to taste.
- Roast for 40 minutes, until brown and a bit scorched in spots.
- Serve immediately.
I happen to have a weakness for marination and slow cooking mainly because you throw it together and let it do it's own thing (which=easy!). I've even had to change plans so the chicken sat in the marinade for 2 days instead of one--still delicious!
So how about you? Do you like buttermilk?
PS--when I made the recipe to take pictures, Ben proceeded to eat ALL of the chicken before I could get a picture. Hence the more aesthetically beautiful picture!Pin It
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