Friday, February 11, 2011

Buttermilk Roast Chicken


This was delicious roasted chicken!!  It was tender and moist on the inside and the outside was charred in spots, giving it a great flavor.

Buttermilk Roast Chicken
Slightly adapted from angelsgirls2002 from Babycenter

whole chicken, in pieces
2 cups buttermilk
1/4 cup plus 2 Tablespoons vegetable oil
4 cloves garlic, skins removed and cut in halves
1 Tablespoon crushed peppercorns
1 Tablespoon kosher salt
1 Tablespoon maple syrup
1 teaspoon ground cumin

Please the chicken pieces in a large freezer bag.

Add all of the remainder of the ingredients, except for the 2 extra Tablespoons of oil, liquids first, close the bag, removing as much air as you can, and then squish everything in the freezer bag to mix the marinade and coat the chicken.  Leave the buttermilk-marinating chicken in the fridge, ideally overnight but for several hours at a minimum.

When ready to cook, preheat the oven to 425 degrees.  Take the chicken pieces out of the bag, shaking off the excess marinade, and then arrange them in a roasting pan lined with aluminum foil.  Drizzle over the 2 remaining tablespoons of oil, and then roast in the oven for about 30 minutes or until brown (larger pieces may take a bit longer), even scorched in parts, and juicily cooked through.

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