Buttermilk Roasted Chicken
Serves: 2
Lacy Volkman
1 January 1970
Based on User reviews:
55
Spice
49
Sweetness
49
Sourness
41
mins
Prep time (avg)
5
Difficulty
Ingredients:
Directions:
1
Remove giblets from chicken
2
Roast until juices from thigh run clear when pierced with a small knife, covering loosely with foil toward the end if browning too quickly, approximately 1 hour
3
Remove giblets from chicken
4
Place chicken in heavy large plastic bag
5
Pour buttermilk into bag
6
Seal bag
7
Turn to coat chicken
8
Refrigerate 1 to 2 days, turning occasionally
9
Position rack in lowest 1/3 of oven and preheat to 400°F
10
Place rack on baking sheet
11
Remove chicken from buttermilk marinade and place on rack breast side up
12
Season with salt and pepper
13
Let chicken stand 10 minutes before serving
14
Place chicken in heavy large plastic bag
15
Pour buttermilk into bag
16
Seal bag
17
Turn to coat chicken
18
Refrigerate 1 to 2 days, turning occasionally
19
Position rack in lowest 1/3 of oven and preheat to 400°F
20
Place rack on baking sheet
21
Remove chicken from buttermilk marinade and place on rack breast side up
22
Season with salt and pepper
23
Roast until juices from thigh run clear when pierced with a small knife, covering loosely with foil toward the end if browning too quickly, approximately 1 hour
24
Let chicken stand 10 minutes before serving