BUTTERMILK MARINATED CHICKEN

“Attitude is the difference between an ordeal and an adventure.”

I ran across this recipe in a new cookbook I picked up and explored the internet to see if there were other versions of this method of preparing chicken.  The original recipe had only three ingredients – a whole chicken, salt, and buttermilk.  It was lovely but I think that using chicken pieces might be more manageable.

The common denominator with all the chicken buttermilk recipes is that the chicken, whether whole or in pieces, is marinated in buttermilk.

INGREDIENTS:

CHICKEN, CUT INTO PIECES

SEA SALT, MALDON IF YOU HAVE IT

2 CUPS BUTTERMILK

DISTRUCTIONS:

 

Place the chicken pieces, once washed and dried, on a cutting board.  Salt liberally and allow to sit for 30 minutes.  Go off and do something interesting.

Place the chicken in a large freezer bag. Add the buttermilk.  Seal the bag securely and refrigerate for at least 2 hours or preferably overnight.

When you’re ready to roast the chicken heat oven to 400 degrees.  Remove the chicken from the buttermilk marinade, remove some of the buttermilk from the skin without getting obsessed with this step, and place the chicken pieces into a well seasoned cast iron pan. Arrange the pieces so that the leg and thigh portions are in one half of the pan and the breast pieces are in the other half.  Why?  To explain –

The hottest parts of an oven are the back corners.  You’ll want to tuck the pan into the oven so the leg and thigh pieces are tucked into a back corner and the breast pieces are closer to the middle of the oven.  That way the breast will stay moist as all the pieces, hopefully, finish roasting at the same time.

Roast for 45 minutes then reduce the heat to 325 degrees. Continue roasting until the chicken is well browned and the juices run clear when the chicken is pierced where the leg and thigh are joined.  That would take about another 20 minutes.

Place chicken on a platter and allow it to rest for 10 minutes before cutting into it.

chicken-875268__340

Some recipes add other ingredients to the marinade, such as honey, garlic, and/or rosemary.  Feel free to experiment.  What’s the worst thing that could happen?

One more note.  Buttermilk is generally sold in quarts.  This recipe calls for a pint.  That gives you two cups of buttermilk for adventures into buttermilk biscuit recipes or muffins that have buttermilk in the ingredient list.  Life is good!

Loveya – The Grandma

 

 

 

 

 

One thought on “BUTTERMILK MARINATED CHICKEN

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s