BUTTERMILK ROAST CHICKEN
Buttermilk chicken has long been one of my favourite alfresco summer suppers. My method of choice has usually been to spatchcock/butterfly a chicken - or rather, many chickens - and then cut them into feisty quarters to layer up on serving plates. I've altered this to make cooking speedier and conveying easier, by starting off with drumsticks.
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 2h40m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Place the chicken drumsticks in a large freezer bag, and add the buttermilk and 1/4 cup of oil.
- Add the bruised garlic cloves to the bag with the crushed peppercorns and salt.
- Sprinkle in the ground cumin and finally add the maple syrup, and then squish everything in the freezer bag around to mix the marinade and coat the chicken.
- Leave the buttermilk marinated chicken in the fridge ideally overnight or out of the fridge for at least 30 minutes and up to 2 hours.
- Preheat the oven to 425 degrees F. Take the chicken pieces out of the bag shaking off the excess marinade, and then arrange them in a roasting tin lined with foil.
- Drizzle over the 2 remaining tablespoons of oil, and then roast in the oven for about 30 minutes, or until brown, even scorched in parts, and juicily cooked through.
BUTTERMILK ROAST CHICKEN
Roast a chicken and you know you have a comfortable meal. Alter that a little by butterflying the chicken, a surprisingly simple task that can be carried out with a pair of kitchen scissors, and you have a quick dinner that carries with it the casual air of barbecue, without the bother. Here, buttermilk, which is usually associated with fried chicken, helps to tenderize the chicken and conveys the aromatics: you really get the full value of the rosemary, pepper and garlic. If you want to substitute maple syrup for the honey, you can. Best of all, you can leave the marinating bird in the fridge for up to two days; thus, it gets more tender and you know you have a dinner that needs no more than to be popped into the oven.
Provided by Nigella Lawson
Categories project, main course
Time 9h30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Butterfly chicken by placing breast side down and using heavy-duty kitchen shears to cut along both sides of backbone. Discard backbone, turn chicken over and open it like a book. Press gently to flatten it.
- Place chicken in a large freezer bag. Add buttermilk, 1/4 cup oil, garlic, peppercorns, salt, rosemary and honey. Seal bag securely and refrigerate overnight or up to two days.
- Heat oven to 400 degrees. Remove chicken from marinade and place on a rack so excess can drip off. Line a roasting pan with foil and place chicken in pan. Drizzle with remaining 2 tablespoons oil. Roast for 45 minutes, then reduce heat to 325 degrees. Continue roasting until well browned and until juices run clear when chicken is pierced where leg joins thigh, about another 20 minutes.
- Place chicken on a carving board and allow to rest for 10 minutes before cutting into serving pieces. Place a portion on each of four plates, and drizzle each serving with pan juices.
Nutrition Facts : @context http, Calories 921, UnsaturatedFat 48 grams, Carbohydrate 12 grams, Fat 69 grams, Fiber 1 gram, Protein 62 grams, SaturatedFat 15 grams, Sodium 1410 milligrams, Sugar 10 grams, TransFat 0 grams
BUTTERMILK BAKED CHICKEN
Provided by Patrick and Gina Neely : Food Network
Time 13h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. Fit a sheet tray with a wire rack and spray with nonstick cooking spray.
- Mix together buttermilk, lemon juice, hot sauce, onion, thyme, garlic, salt, and pepper to a large bowl. Add chicken and coat with mixture. Cover with plastic wrap and place in the refrigerator for 3 hours or up 12 hours.
- Mix corn flakes, Parmesan cheese, and thyme together. Season with salt and pepper.
- Remove chicken from the marinade, letting the excess drip off, and dredge through the corn flake-Parmesan mixture, pressing to help it adhere.
- Place on the wire rack-fitted sheet tray and bake for 45 minutes until golden and crisp.
BUTTERMILK-BRINED ROAST CHICKEN
This recipe, adapted from Samin Nosrat's "Salt Fat Acid Heat," is inspired by the Southern grandma method of marinating chicken overnight in buttermilk before frying it. You're roasting here, but the buttermilk and salt still work like a brine, tenderizing the meat on multiple levels to yield an unbelievably juicy chicken. As an added bonus, the sugars in the buttermilk will caramelize, contributing to an exquisitely browned skin. Be sure to leave 24 hours for marinating the chicken. While the beauty of roast chicken is that you can serve it anytime, anywhere, try serving it alongside panzanella, which plays the role of starch, salad and sauce.
Provided by Samin Nosrat
Categories dinner, poultry, main course
Time 13h45m
Yield 4 servings
Number Of Ingredients 3
Steps:
- The day before you want to cook the chicken, remove the wingtips by cutting through the first wing joint with poultry shears or a sharp knife. Reserve for stock. Season chicken generously with salt and let it sit for 30 minutes.
- Stir 2 tablespoons kosher salt or 4 teaspoons fine sea salt into the buttermilk to dissolve. Place the chicken in a gallon-size resealable plastic bag and pour in the buttermilk. (If the chicken won't fit in a gallon-size bag, double up 2 plastic produce bags to prevent leaks and tie the bag with twine.)
- Seal the bag, squish the buttermilk all around the chicken, place on a rimmed plate, and refrigerate for 12 to 24 hours. If you're so inclined, you can turn the bag periodically so every part of the chicken gets marinated, but that's not essential.
- Pull the chicken from the fridge an hour before you plan to cook it. Heat the oven to 425 degrees with a rack set in the center position.
- Remove the chicken from the plastic bag and scrape off as much buttermilk as you can without being obsessive. Tightly tie together the legs with a piece of butcher's twine. Place the chicken in a 10-inch cast-iron skillet or a shallow roasting pan.
- Slide the pan all the way to the back of the oven on the center rack. Rotate the pan so that the legs are pointing toward the rear left corner and the breast is pointing toward the center of the oven. (The back corners tend to be the hottest spots in the oven, so this orientation protects the breast from overcooking before the legs are done.) Pretty quickly you should hear the chicken sizzling.
- After about 20 minutes, when the chicken starts to brown, reduce the heat to 400 degrees and continue roasting for 10 minutes.
- Move the pan so the legs are facing the rear right corner of the oven. Continue cooking for another 30 minutes or so, until the chicken is brown all over and the juices run clear when you insert a knife down to the bone between the leg and the thigh. If the skin is getting too brown before it is cooked through, use a foil tent. Remove it to a platter and let it rest for 10 minutes before carving and serving.
Nutrition Facts : @context http, Calories 671, UnsaturatedFat 28 grams, Carbohydrate 6 grams, Fat 45 grams, Protein 58 grams, SaturatedFat 13 grams, Sodium 1274 milligrams, Sugar 6 grams, TransFat 0 grams
BUTTERMILK ROAST CHICKEN RECIPE
A whole chicken is brined in a well salted, buttermilk, garlic and herb mixture then it's oven roasted until beautifully browned and amazingly tender! It's likely to become your new favorite way to prepare and roast a chicken!
Provided by Jaclyn
Categories Main Course
Time 13h45m
Number Of Ingredients 7
Steps:
- Remove the neck and any giblets (if there are any) from the cavity of the chicken. Freeze for a later use or discard.
- Place a gallon size resealable freezer bag in a large bowl. Place the chicken in the bag with the upper portion of the chicken facing toward the bottom of the bag and the legs toward the opening of the bag.
- In a mixing bowl whisk together buttermilk, salt, pepper, garlic, rosemary and thyme for about 30 seconds.
- Pour mixture over the chicken while also pouring some into the rib cavity of the chicken.
- Seal bag while pressing out as much excess air as possible. Rub the marinade mixture over chicken.
- Transfer to fridge and let marinate at least 12 hours and up to 24 hours. If you have the chance turn the chicken halfway through - if not I recommend marinating breast side down.
- When ready to roast preheat oven to 400 degrees.
- Remove chicken from marinade (while pouring any out from the cavity as well) and scrape off buttermilk mixture.
- Transfer to a 12-inch cast iron skillet (or a small roasting pan). Turn and tuck the wings inward underneath the chicken. If desired truss the legs together at the ankles with kitchen twine (this is more for presentation and is completely optional, I don't always truss).
- Have a sheet of foil ready to tent the chicken at any point of baking as needed to prevent excess browning once it's reached the desired level of browning (depending on your oven you may find it's reached the color your looking for around 30 to 45 minutes of roasting, then tent with the foil).
- Place pan in the center of the oven and roast 40 minutes, then rotate the pan to the opposite side (for even browning and cooking. The back of the oven is generally hotter). Continue to roast until the thigh registers 175 degrees and the breast registers 160 degrees in the thickest portion of each, about 30 to 45 minutes longer.
- Transfer chicken to a cutting board, rest 15 minutes then carve. After carving I like to sprinkle slices with a little salt.
BUTTERMILK ROAST CHICKEN
The buttermilk-dill marinade is what makes this a standout roast chicken.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 8h35m
Number Of Ingredients 5
Steps:
- In a large bowl, combine chicken, buttermilk, zest, dill, 1 1/2 teaspoons salt, and 1 teaspoon pepper. Cover and refrigerate 8 hours (or up to 24 hours).
- Preheat oven to 450 degrees. Remove chicken from marinade and pat dry. Roast chicken on a rimmed baking sheet until cooked through, about 25 minutes.
Nutrition Facts : Calories 468 g, Fat 26 g, Protein 53 g, SaturatedFat 7 g
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BUTTERMILK ROASTED CHICKEN - GONNA WANT SECONDS
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5/5 (17)Total Time 1 hr 10 minsCategory Chicken Dinner, Main CourseCalories 230 per serving
- In a bowl, mix together buttermilk, 1/2 cup vegetable oil, garlic, salt, pepper, rosemary, and honey until salt is dissolved.
- Divide the chicken pieces into 2- 1-gallon ziplock bags. Pour half of the buttermilk mixture in each bag. Press out as much air as possible and seal bags. Place on a rimmed dish or plate in case bag leaks. Refrigerate overnight or preferably for 2 days. Flip bag halfway through marinating time.
- Heat oven to 400 degrees. Take the chicken out of the ziplock bags and place on a wire rack so any extra marinade will drip off. Line a baking pan with aluminum foil and place the chicken in a single layer on the pan. Drizzle chicken with remaining oil. Roast chicken at 400 degrees for 45 minutes, then turn off the oven, and allow the chicken to continue to cook (just in the remaining heat-don't open the door) for 7-10 minutes more or until chicken is done.
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