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