BUTTERMILK ROAST CHICKEN
Just put this to marinate in the Fridge for dinner tomorrow night. Sounded good. So think I will serve with some oven roasted potatoes and steamed veggies. Found recipe on Foodgawker.
Provided by Donna Farley
Categories Roasts
Time 35m
Number Of Ingredients 10
Steps:
- 1. In a bowl with the buttermilk, whisk it with the garlic, salt, sugar, paprika and lots of freshly ground black pepper. Place all the chicken parts in a gallon-sized freezer bag (or lidded container) and pour the buttermilk brine over them. Swish it around so that all parts are covered. Refrigerate for at least 2 but preferably 24 and up to 48 hours (they tried an extra 24 hours without incident).
- 2. When ready to cook preheat oven to 425 degrees.
- 3. Heat up a cast iron skillet on medium high heat.
- 4. Add in the goose/duck fat if using, drizzle over some olive oil. (I used bacon drippings).
- 5. Remove chicken from buttermilk brine, shake off excess and arrange skin side up on the skillet. Turn off heat. (If using a baking dish, just arrange the chicken in it skin side up.)
- 6. Drizzle lightly with olive oil, then sprinkle with additional paprika and sea salt to taste.
- 7. Roast for 20 minutes if using cast iron skillet or 25-30 minutes if using baking dish, until brown and done.
- 8. Garnish with herbs of choice if using, serve immediately with pan drippings over some potatoes or greens.
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