Buttermilk Roast Chicken

We are staying in Palm Springs for a few weeks, in a rental house – so we have a full kitchen, which is nice. Perusing Pinterest, I came across a chicken recipe that looked delicious and easy. Perfect, as we have noticed that chicken is very inexpensive in California.
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Less than $4 for nine drumsticks.

This recipe does require some pre-planning – it needs to marinate overnight or for at least 8 hours.

2 cups buttermilk
5 cloves garlic, peeled and smashed
1 tbsp. table salt
2 tsp paprika
ground pepper
2 1/2 to 3 pounds chicken parts
olive oil
coarse sea salt to finish

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Whisk buttermilk with garlic, table salt, paprika and pepper in a bowl. Place chicken parts into a ziplock freezer bag, and pour buttermilk brine over them. Swish around so all parts are covered. Refrigerate for at least 8 hours and up to 48 hours.
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When ready to roast, preheat oven to 400 degrees. Line a baking sheet with foil and spray with Pam – not necessary, but it makes clean-up a breeze.
Remove chicken from the brine, and brush off cream and garlic. Arrange on the baking sheet. Drizzle lightly with olive oil, and then sprinkle with paprika, pepper and sea salt.
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Roast for approximately 35 minutes for legs (45 minutes for breasts) until brown and scorched in spots. Juices should be clear when chicken is pierced with a fork.

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Food Critic rating: 8 / 10


3 comments on “Buttermilk Roast Chicken

  1. Kathy Stewart says:

    What does the buttermilk do? What is it actually? Why does it exist?

    • Buttermilk is the liquid left over after cream has been churned into butter. It is low fat milk with flakes of butter in it. It tenderizes and flavours the meat. I use buttermilk when making biscuits in place of milk.

  2. Michelle says:

    I come back to this post faithfully. So good. ♥️

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