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
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
2
Remove giblets from chicken
3
Place chicken in heavy large plastic bag
4
Pour buttermilk into bag
5
Seal bag
6
Turn to coat chicken
7
Refrigerate 1 to 2 days, turning occasionally
8
Position rack in lowest 1/3 of oven and preheat to 400°F
9
Place rack on baking sheet
10
Remove chicken from buttermilk marinade and place on rack breast side up
11
Season with salt and pepper
12
Let chicken stand 10 minutes before serving
13
Place chicken in heavy large plastic bag
14
Pour buttermilk into bag
15
Seal bag
16
Turn to coat chicken
17
Refrigerate 1 to 2 days, turning occasionally
18
Position rack in lowest 1/3 of oven and preheat to 400°F
19
Place rack on baking sheet
20
Remove chicken from buttermilk marinade and place on rack breast side up
21
Season with salt and pepper
22
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
23
Let chicken stand 10 minutes before serving
24
Remove giblets from chicken