BUTTERMILK ROAST CHICKEN

Buttermilk Roast Chicken image

Provided by Donna Farley

Categories Roasts

Time 35m

Number Of Ingredients 10

2 c buttermilk
5 clove garlic peeled and smashed
1 Tbsp sea salt
1 Tbsp sugar
1-1/2 tsp paprika, plus extra for sprinkling ( i used smoked)
1+ Tbsp lots of freshly crushed peppercorns (i like pepper so added more
2-1/2-3 lb chicken parts i used thighs and legs
drizzle of olive oil
3 tsp duck fat (optional) think i will use bacon drippings
chopped coriander (optional) think i will use broad leaf parsley

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.