Buttermilk Roast Chicken
Cookbook
Page 493
Cuisine: North American
Course: Main Courses
challenge
Photo by Queezle_Sister
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Queezle_Sister
Reviews
2 reviews,
average rating 4.0 / 5
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Although I followed the directions exactly for making the buttermilk marinade, I roasted only two leg-thigh pieces. The flavor was perfectly pleasant and the meat very moist. However the recipe says the skins will crisp up and turn bronze. Which it probably does if you are roasting the whole chicken. But my pieces were done just as the skin was beginning to crisp up and turn a golden brown. Worth trying with a whole chicken.
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The best chicken I've ever made! Tender, moist, and powerfully flavorful!
I opened up the chicken as directed, and putting it into the buttermilk marinade was very easy. No mixing the marinade, you simply add the ingredients (2C buttermilk plus...) to the zip lock bag, put it in the refrigerator, and forget about it. It took me only 15 minutes to cut the chicken and get it into the marinade.
Roasting is a 2-step process, a period at 400, then longer at 325. The chicken looked so-so after the... Read more
I opened up the chicken as directed, and putting it into the buttermilk marinade was very easy. No mixing the marinade, you simply add the ingredients (2C buttermilk plus...) to the zip lock bag, put it in the refrigerator, and forget about it. It took me only 15 minutes to cut the chicken and get it into the marinade.
Roasting is a 2-step process, a period at 400, then longer at 325. The chicken looked so-so after the... Read more