One Of The Best Weekend Dinners You Can Make Recipes

ONE OF THE BEST WEEKEND DINNERS YOU CAN MAKE!

One of the best weekend dinners you can make! image

A succulent buttermilk roast chicken with crispy golden skin, perfect for a leisurely weekend meal!

Time 1h5m

Number Of Ingredients 3

Ingredients

1 chicken (about 3 ½ - 4 Lbs.)
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. (You might want to reserve them for stock). Season the chicken generously with salt and let it sit for 30 minutes.
Stir 2 tablespoons of kosher salt or 4 tablespoons fine sea salt into the buttermilk to dissolve. Place the chicken in a gallon-size re-sealable plastic bag and pour in the buttermilk. If the chicken won't fit in a gallon-size bag, double up two plastic produce bags to prevent leakage and tie the bag with a piece of twine.
Seal it, squish the buttermilk all around the chicken, place on a rimmed pan, and refrigerate. Over the next 24 hours you can turn the bag a couple of times so every part of the chicken gets marinated.
Pull the chicken from the fridge an hour before you plan to cook it. Preheat the oven to 425°F, with a rack set in the middle 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 of the chicken with a piece of butcher's twine. Place the chicken in a 12-inch cast iron skillet or a shallow roasting pan.
Slide the pan all the way to the back of the oven. Rotate the pan so that the legs are pointing toward the rear left corner and the chicken is pointing toward the center of the oven (the back corners tend to be the hottest spots in the over, 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°F and continue roasting for 10 minutes and then move the pan so the legs are facing the back 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 chicken gets too brown before it is done, cover loosely with a piece of foil.
When the chicken's done, remove it to a platter and let it rest for 10 minutes before carving and serving.

WEEKEND CROCKPOT MISSISSIPPI ROAST

Weekend Crockpot Mississippi Roast image

For those that don't slow down on the weekend, this one's for you! Crockpot Mississippi roast is juicy, tender and only takes 10 minutes of your time to prep! From the succulent beef, to the tender veggies, and the rich gravy, this dish is perfect!

Provided by Izzy

Categories Dinner

Time 8h10m

Number Of Ingredients 6

Ingredients

3-4 pound chuck roast
3/4 packet au jus mix (You can add the whole packet if you'd like to have a more salty flavor.)
1 packet ranch mix
1/4 cup unsalted butter
10 pepperoncini peppers
optional vegetables such as potatoes and carrots

Steps:

Place the roast into a 6-quart slow cooker.
Add the au jus mix, ranch mix, butter and peppers around the roast.
Cover the slow cooker. Cook on low setting for 8 hours, or high for 4-5 hours, or until the meat is tender and falling apart.
Remove cover and shred the roast using two forks.
(Optional) To thicken the gravy: Mix 1 tablespoon of cornstarch and 2 tablespoons of water in a small bowl. Then add the leftover liquid to a small saucepan and the cornstarch/water mixture. Cook for a few minutes until the gravy has thickened.
Garnish with optional minced parsley and drizzle with gravy.

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