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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Buttermilk Roast Chicken Recipe

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This recipe for Buttermilk Roast Chicken is from Cooking with the Waits: A Blended Recipe, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 c buttermilk
5 garlic cloves, peeled and smashed
1 T table salt
1 T sugar
1 ½ t paprika, plus extra for sprinkling
black pepper
2½ - 3 lbs chicken parts, i like using all legs
olive oil
sea salt
Directions:
Directions:
Whisk buttermilk with garlic, table salt, sugar, paprika, and black pepper to taste in a bowl. Place chicken parts in a gallon freezer bag or a lidded container and pour buttermilk brine over them. Swish around so that all parts are covered. Refrigerate for at least 2 but preferably 24 hours.
When ready to roast, preheat oven to 425 degrees. Line a baking dish with foil. Remove chicken from buttermilk brine and arrange in dish. Drizzle lightly with olive oil, then sprinkle with additional paprika and sea salt to taste. Roast for 30 minutes for legs and approximately 35-40 for breasts, until brown. Serve immediately.

 

 

 

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