The Essential New York Times Cookbook: Classic Recipes for a New Century
Buttermilk Roast Chicken
Page 493
Cuisine: North American | Course Type: Main Courses
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Recipe Reviews
Queezle_Sister from Salt Lake City, UT
The best chicken I've ever made! Tender, moist, and powerfully flavorful!
I opened up the chicken as directed, and putting it into the buttermilk marinade was very easy. No mixing the marinade, you simply add the ingredients (2C buttermilk plus...) to the zip lock bag, put it in the refrigerator, and forget about it. It took me only 15 minutes to cut the chicken and get it into the marinade.
Roasting is a 2-step process, a period at 400, then longer at 325. The chicken looked so-so after the 40 min at 400, but after another 20 at 325, it was just gorgeous.
The aroma of the marinade, after I removed the chicken, was amazing. I didn't see how the chicken could match it, but it did. The marinade calls for a lot of pepper and salt - don't skimp.
aj12754 from Montclair, NJ
Although I followed the directions exactly for making the buttermilk marinade, I roasted only two leg-thigh pieces. The flavor was perfectly pleasant and the meat very moist. However the recipe says the skins will crisp up and turn bronze. Which it probably does if you are roasting the whole chicken. But my pieces were done just as the skin was beginning to crisp up and turn a golden brown. Worth trying with a whole chicken.
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