Buttermilk roast chicken

Mmmm, another hit from Smitten Kitchen (I’m not surprised, just excited for another good one)! This was superb. Moist and tender chicken. Great for dinner and then leftover as lunch! Plus, it was so easy to make. This would be great for those weeknight dinners (brine ahead of time, though) or busy weekends. I wonder what this would taste like if I added more herbs to the brine? Rosemary, thyme….mmmm! I’ll have to try it! If you do, let me know how it goes!

Salty notes from Smitten Kitchen: If you wish to use Kosher salt instead of table salt use 2 tablespoons if using Diamond kosher salt and 1 1/4 tablespoons if using Morton kosher. (Here’s why).

Soaked and ready for baking!

YUMM.

What you need:
2 cups buttermilk [check out my buttermilk substitute]
5 garlic cloves, peeled and smashed
1 tablespoon table salt
1 tablespoon granulated sugar
1 1/2 teaspoons paprika, plus extra for sprinkling
Lots of freshly ground black pepper
2 1/2 to 3 pounds chicken parts (we used all legs)
Drizzle of olive oil
Flaked or coarse sea salt, to finish

What to do:
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 (helps with clean up, but not necessary). 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 30 minutes (for legs; approximately 35 to 40 for breasts), until brown and a bit scorched in spots. Serve immediately. I had it with white rice and green beans almost all week long! (Yay leftovers!)

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