Buttermilk Roast Chicken Recipes

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BUTTERMILK-BRINED ROAST CHICKEN



Buttermilk-Brined Roast Chicken image

This recipe, adapted from Samin Nosrat's "Salt Fat Acid Heat," is inspired by the Southern grandma method of marinating chicken overnight in buttermilk before frying it. You're roasting here, but the buttermilk and salt still work like a brine, tenderizing the meat on multiple levels to yield an unbelievably juicy chicken. As an added bonus, the sugars in the buttermilk will caramelize, contributing to an exquisitely browned skin. Be sure to leave 24 hours for marinating the chicken. While the beauty of roast chicken is that you can serve it anytime, anywhere, try serving it alongside panzanella, which plays the role of starch, salad and sauce.

Provided by Samin Nosrat

Categories     dinner, poultry, main course

Time 13h45m

Yield 4 servings

Number Of Ingredients 3

1 chicken, 3 1/2 to 4 pounds
Kosher salt or fine sea salt
2 cups buttermilk

Steps:

  • The day before you want to cook the chicken, remove the wingtips by cutting through the first wing joint with poultry shears or a sharp knife. Reserve for stock. Season chicken generously with salt and let it sit for 30 minutes.
  • Stir 2 tablespoons kosher salt or 4 teaspoons fine sea salt into the buttermilk to dissolve. Place the chicken in a gallon-size resealable plastic bag and pour in the buttermilk. (If the chicken won't fit in a gallon-size bag, double up 2 plastic produce bags to prevent leaks and tie the bag with twine.)
  • Seal the bag, squish the buttermilk all around the chicken, place on a rimmed plate, and refrigerate for 12 to 24 hours. If you're so inclined, you can turn the bag periodically so every part of the chicken gets marinated, but that's not essential.
  • Pull the chicken from the fridge an hour before you plan to cook it. Heat the oven to 425 degrees with a rack set in the center position.
  • Remove the chicken from the plastic bag and scrape off as much buttermilk as you can without being obsessive. Tightly tie together the legs with a piece of butcher's twine. Place the chicken in a 10-inch cast-iron skillet or a shallow roasting pan.
  • Slide the pan all the way to the back of the oven on the center rack. Rotate the pan so that the legs are pointing toward the rear left corner and the breast is pointing toward the center of the oven. (The back corners tend to be the hottest spots in the oven, so this orientation protects the breast from overcooking before the legs are done.) Pretty quickly you should hear the chicken sizzling.
  • After about 20 minutes, when the chicken starts to brown, reduce the heat to 400 degrees and continue roasting for 10 minutes.
  • Move the pan so the legs are facing the rear right corner of the oven. Continue cooking for another 30 minutes or so, until the chicken is brown all over and the juices run clear when you insert a knife down to the bone between the leg and the thigh. If the skin is getting too brown before it is cooked through, use a foil tent. Remove it to a platter and let it rest for 10 minutes before carving and serving.

Nutrition Facts : @context http, Calories 671, UnsaturatedFat 28 grams, Carbohydrate 6 grams, Fat 45 grams, Protein 58 grams, SaturatedFat 13 grams, Sodium 1274 milligrams, Sugar 6 grams, TransFat 0 grams

GARLIC BUTTERMILK ROAST CHICKEN



Garlic Buttermilk Roast Chicken image

Buttermilk roast chicken with a twist of Southern cooking. If you have time, let the chicken soak in buttermilk for an hour or overnight.

Provided by ckh

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h

Yield 5

Number Of Ingredients 4

1 cup buttermilk
1 (7.6 ounce) package dry garlic potato flakes
⅓ cup grated Parmesan cheese
5 (6 ounce) pieces of chicken, skin removed

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet or a 9x13-inch baking pan, or line with aluminum foil.
  • Pour buttermilk into a shallow bowl. Combine potato flakes and Parmesan cheese in a large resealable plastic bag; shake until well mixed. Dip 1 piece of chicken in the buttermilk, then place in the plastic bag. Seal the bag and shake until chicken is coated in the potato flake mixture. Place chicken on the prepared baking sheet. Repeat with remaining chicken.
  • Bake in the preheated oven until chicken is tender and golden brown, 45 to 60 minutes.

Nutrition Facts : Calories 395.1 calories, Carbohydrate 39.6 g, Cholesterol 103.6 mg, Fat 6 g, Fiber 2.1 g, Protein 43.1 g, SaturatedFat 2.3 g, Sodium 268.7 mg, Sugar 2.4 g

BUTTERMILK ROAST CHICKEN



Buttermilk Roast Chicken image

Roast a chicken and you know you have a comfortable meal. Alter that a little by butterflying the chicken, a surprisingly simple task that can be carried out with a pair of kitchen scissors, and you have a quick dinner that carries with it the casual air of barbecue, without the bother. Here, buttermilk, which is usually associated with fried chicken, helps to tenderize the chicken and conveys the aromatics: you really get the full value of the rosemary, pepper and garlic. If you want to substitute maple syrup for the honey, you can. Best of all, you can leave the marinating bird in the fridge for up to two days; thus, it gets more tender and you know you have a dinner that needs no more than to be popped into the oven.

Provided by Nigella Lawson

Categories     project, main course

Time 9h30m

Yield 4 servings

Number Of Ingredients 8

1 4-pound chicken
2 cups buttermilk
1/4 cup plus 2 tablespoons vegetable oil
2 cloves garlic, lightly crushed
1 tablespoon crushed black peppercorns
1 tablespoon Maldon or other sea salt
2 tablespoons fresh rosemary leaves, roughly chopped
1 tablespoon honey

Steps:

  • Butterfly chicken by placing breast side down and using heavy-duty kitchen shears to cut along both sides of backbone. Discard backbone, turn chicken over and open it like a book. Press gently to flatten it.
  • Place chicken in a large freezer bag. Add buttermilk, 1/4 cup oil, garlic, peppercorns, salt, rosemary and honey. Seal bag securely and refrigerate overnight or up to two days.
  • Heat oven to 400 degrees. Remove chicken from marinade and place on a rack so excess can drip off. Line a roasting pan with foil and place chicken in pan. Drizzle with remaining 2 tablespoons oil. Roast for 45 minutes, then reduce heat to 325 degrees. Continue roasting until well browned and until juices run clear when chicken is pierced where leg joins thigh, about another 20 minutes.
  • Place chicken on a carving board and allow to rest for 10 minutes before cutting into serving pieces. Place a portion on each of four plates, and drizzle each serving with pan juices.

Nutrition Facts : @context http, Calories 921, UnsaturatedFat 48 grams, Carbohydrate 12 grams, Fat 69 grams, Fiber 1 gram, Protein 62 grams, SaturatedFat 15 grams, Sodium 1410 milligrams, Sugar 10 grams, TransFat 0 grams

BUTTERMILK ROASTED CHICKEN



Buttermilk Roasted Chicken image

It's a given that this buttermilk roasted chicken will be served for Sunday suppers.

Provided by kimmi

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 9h20m

Yield 6

Number Of Ingredients 9

3 cups buttermilk, shaken
¾ cup vegetable oil, divided
2 tablespoons honey
2 tablespoons chopped fresh rosemary
4 cloves garlic, crushed
1 ½ tablespoons salt
1 teaspoon ground black pepper
6 bone-in chicken breast halves
3 tablespoons chopped fresh parsley

Steps:

  • Mix buttermilk, 1/2 cup oil, honey, rosemary, garlic, salt, and pepper in a bowl until salt is dissolved.
  • Divide chicken pieces between two 1-gallon zip-top bags. Pour 1/2 of the buttermilk into each bag. Press out as much air as possible and seal bags. Place on a rimmed dish or plate in case bag leaks. Refrigerate 8 hours to overnight, or preferably for 2 days. Flip bag halfway through marinating time.
  • Preheat the oven to 400 degrees F (200 degrees C).
  • Take the chicken out of the bags and place on a wire rack so any extra marinade will drip off. Line a baking pan with aluminum foil and place the chicken in a single layer on the pan. Drizzle chicken with remaining oil.
  • Roast chicken in the preheated oven for 45 minutes. Turn off oven and let chicken continue to cook until no longer pink in the center, 7 to 10 minutes more. Remove from oven and let rest 7 to 10 minutes. Garnish with parsley.

Nutrition Facts : Calories 613.3 calories, Carbohydrate 12.8 g, Cholesterol 131.5 mg, Fat 40.1 g, Fiber 0.3 g, Protein 49.2 g, SaturatedFat 8.3 g, Sodium 1981.7 mg, Sugar 11.7 g

BUTTERMILK ROAST CHICKEN



Buttermilk Roast Chicken image

The buttermilk-dill marinade is what makes this a standout roast chicken.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 8h35m

Number Of Ingredients 5

3 1/2 pounds bone-in, skin-on chicken pieces
2 cups buttermilk
Zest of 1 lemon
2 tablespoons chopped fresh dill
Coarse salt and pepper

Steps:

  • In a large bowl, combine chicken, buttermilk, zest, dill, 1 1/2 teaspoons salt, and 1 teaspoon pepper. Cover and refrigerate 8 hours (or up to 24 hours).
  • Preheat oven to 450 degrees. Remove chicken from marinade and pat dry. Roast chicken on a rimmed baking sheet until cooked through, about 25 minutes.

Nutrition Facts : Calories 468 g, Fat 26 g, Protein 53 g, SaturatedFat 7 g

BUTTERMILK ROAST CHICKEN



Buttermilk Roast Chicken image

Buttermilk chicken has long been one of my favourite alfresco summer suppers. My method of choice has usually been to spatchcock/butterfly a chicken - or rather, many chickens - and then cut them into feisty quarters to layer up on serving plates. I've altered this to make cooking speedier and conveying easier, by starting off with drumsticks.

Provided by Nigella Lawson : Food Network

Categories     main-dish

Time 2h40m

Yield 6 servings

Number Of Ingredients 8

12 chicken drumsticks (approximately 3 pounds total weight)
2 cups buttermilk
1/4 cup plus 2 tablespoons vegetable oil
2 cloves garlic, bruised and skins removed
1 tablespoon crushed peppercorns
1 tablespoon Maldon salt, sea salt or 1 1/2 teaspoons table salt
1 teaspoon ground cumin
1 tablespoon maple syrup

Steps:

  • Place the chicken drumsticks in a large freezer bag, and add the buttermilk and 1/4 cup of oil.
  • Add the bruised garlic cloves to the bag with the crushed peppercorns and salt.
  • Sprinkle in the ground cumin and finally add the maple syrup, and then squish everything in the freezer bag around to mix the marinade and coat the chicken.
  • Leave the buttermilk marinated chicken in the fridge ideally overnight or out of the fridge for at least 30 minutes and up to 2 hours.
  • Preheat the oven to 425 degrees F. Take the chicken pieces out of the bag shaking off the excess marinade, and then arrange them in a roasting tin lined with foil.
  • Drizzle over the 2 remaining tablespoons of oil, and then roast in the oven for about 30 minutes, or until brown, even scorched in parts, and juicily cooked through.

BUTTERMILK ROASTED CHICKEN



Buttermilk Roasted Chicken image

Categories     Chicken     Dairy     Poultry     Marinate     Roast     Kid-Friendly     Bon Appétit     Small Plates

Yield Serves 4

Number Of Ingredients 2

1 4-pound chicken
1 quart buttermilk

Steps:

  • Remove giblets from chicken. Place chicken in heavy large plastic bag. Pour buttermilk into bag. Seal bag. Turn to coat chicken. Refrigerate 1 to 2 days, turning occasionally.
  • Position rack in lowest 1/3 of oven and preheat to 400°F. Place rack on baking sheet. Remove chicken from buttermilk marinade and place on rack breast side up. Season with salt and pepper. 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. Let chicken stand 10 minutes before serving.

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  • Seal the bag, squish the buttermilk all around the chicken, place on a rimmed plate, and refrigerate for 12 to 24 hours. If you’re so inclined, you can turn the bag periodically so every part of the chicken gets marinated, but that’s not essential.
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  • The day before you want to cook the chicken, remove the wingtips by cutting through the first wing joint with a sharp knife. Season the chicken generously with salt then let it sit for 30 minutes.
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  • In a mixing bowl, combine the buttermilk, honey, kosher salt, smashed garlic cloves, half of the thyme sprigs, lemon zest and fresh cracked pepper, whisk to combine.
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RECIPE: BUTTERMILK ROAST CHICKEN | SAINSBURY'S RECIPES
2017-03-11  · 1. Mix the buttermilk and finely chopped rosemary together in a large wide bowl. Add the chicken and turn so that everything is well coated. Leave it to marinade for at least 2 hours or overnight, turning occasionally. 2. Once ready to cook, preheat the oven to 190°C/fan 170°C/gas mark 5.
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Category Main Courses
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BUTTERMILK-MARINATED ROAST CHICKEN — SALT FAT ACID HEAT
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BUTTERMILK CHICKEN RECIPE - BBC FOOD
Put in a large bowl and add the buttermilk. Roughly chop the leaves from half the parsley, if using, and return the rest to the fridge. Stir the chopped parsley, rosemary, sugar, salt and pepper...
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BEST CHICKEN RECIPES - THELONDONECONOMIC.COM
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BUTTERMILK RANCH ROASTED CHICKEN WITH POTATOES – 247 TASTY ...
2021-09-09  · An ideal sheep pan dinner with fall off the bone roasted chicken with tender potatoes basted with buttermilk ranch. This easy recipe is a must-try and for keeps! INGREDIENTS. 10 pieces bone-in, skin-on chicken thighs and/or legs 2 tbsp olive oil 1 tsp salt 1 tsp garlic powder 1 tsp onion powder 1/2 tsp white pepper 1/2 tsp black pepper 3 lbs small red potatoes 1 1/2 c. buttermilk ranch ...
From 247tasty.com
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JESSE TYLER FERGUSON'S BUTTERMILK ROASTED CHICKEN RECIPE ...
2021-03-19  · Jesse Tyler Ferguson Makes a Case for the Tastiest Roast Chicken. In his new cookbook, the TV star shows off his recipe for bird of the year. By . …
From bloomberg.com
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