I was watching a new cooking show where the chef marinated chicken in buttermilk. It was tender and juicy and crispy all at the same time. Many of you know we raise our own chickens and I roast chicken most Sundays for dinner as well as for easy lunches throughout the week. The result was just as delicious as I’d hoped and I thought I’d share my version with you. I wanted to give the chicken some added color and warm flavor so I also added salt, pepper, and tumeric to the buttermilk. I didn’t plan in advance enough to let it go overnight but even with five hours in the bag the chicken definitely benefitted from its buttery bath. I roasted at 400 on a rack with the legs facing back until golden and the juices run clear. The time will depend on the size of your birds. I stopped midway to swap them since they were getting more done on the outsides. I also reduced to 375. The result? Deliciously moist meat with a gorgeous brown skin Served with an herb-yogurt sauce (just planned together cilantro, mint, fresh garlic, S&P, and oil with some plain yogurt)
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Author: KellyI love to cook and care for the people I love! Categories
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November 2020
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