BUTTERMILK ROASTED CHICKEN
Buttermilk
chicken has long been one of my favorite outdoor summer dinners. My method of
choice was usually to butter a chicken - or rather many chickens - and then cut
into staggering quarters to spread on plates of service. I modified this method
to speed up cooking and facilitate transportation using only drumsticks.
INGREDIENTS
- 1 1/2 Tablespoons Salt
- 3 Cups Buttermilk Well Shaken
- 6 Chicken Breast Halves Bone In
- 4 Garlic Cloves Crushed
- 2 Tablespoons Honey
- 1 Teaspoon Black Pepper
- 3/4 Cup-Divided Vegetable Oil
- 3 Tablespoons Fresh Parsley Chopped (Optional)
- 2 Tablespoons Fresh Rosemary Chopped
INSTRUCTIONS
First, In a
bowl, mix buttermilk, 1/2 cup vegetable oil, garlic, salt, pepper, rosemary and
honey until salt is dissolved.
Then, Divide
chicken pieces in 2-gallon ziplock bags. Pour half of the buttermilk mixture
into each bag. Press as much air as possible and seal the bags. Place on a dish
or rimmed plate in case the bag should leak. Refrigerate overnight or
preferably for 2 days. Flip the bag halfway through cooking.
Heat the
oven to 400 degrees. Take the chicken out of the ziplock bags and place it on a
rack so that any additional marinade drips. Line an oven dish with foil and
place the chicken in a single layer on the dish. Sprinkle the chicken with the
rest of the oil. Roast the chicken at 400 degrees for 45 minutes, then turn off
the oven and allow the chicken to continue cooking (just in the remaining heat
- do not open the door) for another 7 to 10 minutes or until the chicken is
cooked .
Let the
chicken sit for about 7-10 minutes, then serve.
Happy
Cooking Time.
