I’m combining two things into this post – a new recipe and the next installment of February’s Photo a Day Challenge, because I like to multi-task like that.
Today’s topic was “Dinner.” Convenient, since I made a new recipe last night and wanted to share with you.
I give you Buttermilk Roasted Chicken from the Smitten Kitchen. I saw this recipe on one of my favorite daily reads, Running Off the Reeses.
Not gonna lie – this recipe was delish. But I kind of excepted it to absolutely knock me off my chair, the way people were talking about it. It was good, don’t get me wrong, but it wouldn’t be my last meal in prison. (The yard stick by which we should measure all meals, really).
But, try it – anything soaked in buttermilk for 24 hours cannot be bad. You may love it. And I’ll definitely give it another shot, too. I think next time I’ll grill them – although that buttermilk will be a hot mess on the grill and I’ll probably burn the deck right off the back of the house. Whatev.
So, from Smitten Kitchen, but with my photos. Hers are much prettier – so scoot on over to her blog if you really want to be inspired to make this dish.
Buttermilk Roast Chicken
This recipe was inspired by Nigella Lawson’s version. I fiddled a lot, changing the spices and sweetener, though my biggest changes were to increase the salt, garlic and marinating time. 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). I imagine that going forward I’ll be using this technque as a springboard for a lot of different recipes and spice combinations. However, even when using the simplest recipe below, the chicken was unbelievably tender and flavorful.
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 (I used Hungarian, a smoked one would also be delicious)
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
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.
(The Kindle Fire – the modern day cookbook).
When ready to roast, preheat oven to 425 degrees. Line a baking dish with foil (not absolutely necessary, but Nigella suggested it and I never minded having dish that cleaned up easily). 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.