Buttermilk roast chicken

My friend who gave me the Larabar recipe told me about the Smitten Kitchen blog site.  I was scrolling through the site when I came across this buttermilk roast chicken recipe.

I’ve never used buttermilk as a brine before, and the recipe sounded so easy to make, so I decided to try this as my weekly cooking challenge.  The chicken legs bathed in the seasoned brine for 24 hours, and got roasted for about 35 minutes in the oven.  It was probably one of the easiest recipes ever, and the chicken was totally tender and juicy.  This can totally be a week night meal, and only requires about 5 or 10 minutes to throw together the night before.  Two thumbs up!

*Quick update: The Smitten Kitchen web site says to marinade the chicken for 24 to 48 hours.  I made it the first time after marinading for 24 hours, and it was great.  Tonight I roasted the chicken after marinading for 48 hours, and it was even better!

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One thought on “Buttermilk roast chicken

  1. Sift before menusriag2 Cups all purpose flourResift with1/4 teaspoon baking soda1 1/2 teaspoons double acting baking powder1 tablespoon sugar1/2 teaspoon saltBeat in a separate bowl until light2 egg yolksAdd and beat 1 3/4 cups buttermilk6 tablespoons melted butterCombine liquid and dry ingredients with a few swift strokesBeat until stiff but not dry3 egg whitesFold them into the batter.

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