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May. 19th, 2014 09:54 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThere will be a day when I post more than Resolution Recipes. But today is not that day.
This week's Resolution Recipe: Buttermilk Roast Chicken.
1 cup buttermilk
4 garlic cloves, halved (I used... more)
1 tsp salt
1 Tbsp honey
1 Tbsp Dijon mustard
1 tsp paprika
1 chicken, about 3.5 lbs
1 tsp olive oil
Mix together the buttermilk, salt, garlic, honey, mustard, and paprika. Season with pepper. Place chicken in a large Ziploc bag, pour in the buttermilk marinade, and seal. Turn the chicken to coat evenly. Place in a bowl and marinate for up to 24 hours, turning occasionally.
Heat the oven to 375. Remove the chicken and place in a roasting pan, discarding the marinade. Drizzle the oil over and season with more paprika, salt, and pepper. Roast, basting occasionally, for 70 minutes, or until cooked through. Let the chicken rest, covered, for 15 minutes before serving.
What worked: It was a good roast chicken. The buttermilk didn't really add flavor that I could notice but the meat was very moist.
What didn't: I had to cover the chicken halfway through baking, because the paprika has a tendency to burn.
Will I make it again? I might as an alternative to our standard Fronch roast chicken.
This week's Resolution Recipe: Buttermilk Roast Chicken.
1 cup buttermilk
4 garlic cloves, halved (I used... more)
1 tsp salt
1 Tbsp honey
1 Tbsp Dijon mustard
1 tsp paprika
1 chicken, about 3.5 lbs
1 tsp olive oil
Mix together the buttermilk, salt, garlic, honey, mustard, and paprika. Season with pepper. Place chicken in a large Ziploc bag, pour in the buttermilk marinade, and seal. Turn the chicken to coat evenly. Place in a bowl and marinate for up to 24 hours, turning occasionally.
Heat the oven to 375. Remove the chicken and place in a roasting pan, discarding the marinade. Drizzle the oil over and season with more paprika, salt, and pepper. Roast, basting occasionally, for 70 minutes, or until cooked through. Let the chicken rest, covered, for 15 minutes before serving.
What worked: It was a good roast chicken. The buttermilk didn't really add flavor that I could notice but the meat was very moist.
What didn't: I had to cover the chicken halfway through baking, because the paprika has a tendency to burn.
Will I make it again? I might as an alternative to our standard Fronch roast chicken.
