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Nigella’s Buttermilk Roast Chicken Recipe

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This recipe for Nigella’s Buttermilk Roast Chicken, by , is from Susan's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susan Stefura

Category:
Category:

Ingredients:  
Ingredients:  
12 chicken drumsticks (3 lbs. total weight)
2 cups buttermilk
¼ cup + 2 Tbsp. vegetable oil
2 cloves garlic, bruised and skins removed
1 Tbsp. crushed peppercorns
1 Tbsp. sea salt or 1 ½ tsp table salt
1 tsp. cumin
1 Tbsp. maple syrup

Directions:
Directions:
Place the chicken drumsticks in a large freezer bag; add buttermilk and ¼ cup oil.
Add the bruised garlic cloves, crushed peppercorns and salt to the bag.
Sprinkle the ground cumin, and then add the maple syrup.
Squish the bag to mix the marinade and coat the chicken.
Ideally, leave the bag in the fridge overnight. Alternatively, leave at room temperature for at least 30 minutes up to 2 hours.
Preheat the oven to 425°F.
Shake off the excess marinade and arrange the chicken in a roasting pan lined w/foil.
Drizzle 2 Tbsp. oil over chicken.
Roast approximately 30 minutes, or until juices run clear.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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