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Idiot’s Kitchen Recipe – Buttermilk Roast Chicken Recipe from www.idiotskitchen.com -‐ Adapted from Nigella Lawson
Ingredients: 1 whole chicken, approximately 4 pounds 2 cloves garlic, lightly crushed 2 Tablespoons fresh rosemary leaves, roughly chopped 2 cups buttermilk ¼ cup vegetable oil 1 Tablespoon honey 1 Tablespoon coarsely ground black pepper 1-‐2 teaspoons salt 1 Tablespoon olive oil Extra large (2 gallons at least) zipper top bag Note: This chicken must marinate overnight so plan ahead! Remove the innards or bag of giblets from the cavity of a 4-‐pound chicken. Place the chicken on a board breast side down and find the stub of the neck bone. Use kitchen shears to cut down both sides of the backbone. Remove the backbone and open the chicken up like a book. Press gently down on the sides of the chicken to flatten it slightly. Place 2 slightly crushed cloves of garlic in an extra large zipper top bag. Strip the leaves off several stems of fresh rosemary and coarsely chop to make 2 Tablespoons. Add the rosemary to the bag and pour in 2 cups buttermilk, ¼ cup vegetable oil, and 1 Tablespoon honey. Season with 1 Tablespoon coarsely ground black pepper and 1-‐2 teaspoons salt. Mix the marinade in the bag to combine. Add the flattened chicken to the bag nesting the meaty breast side of the chicken down in the marinade. Seal the bag, releasing any trapped air, and gently massage the buttermilk marinade into the chicken. Place the bag in a pan or large bowl and refrigerate overnight or for up to two days.
When you are ready to cook, remove the chicken from the marinade and place on a rack to drip dry. Discard the used marinade. Preheat the oven to 400 degrees. Line a roasting pan with foil and lay the chicken in the pan breast side up. Season lightly with salt & pepper and drizzle with 1 Tablespoon olive oil. Roast at 400 degrees for 45 minutes then REDUCE the oven temperature to 325 and cook for an additional 20-‐25 minutes. The chicken is done when it is golden brown and the juices run clear when you pierce between the leg and thigh. Let the roasted chicken rest for 10 minutes before carving. Save the pan juices to drizzle over the chicken pieces. Serves 4.
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