Buttermilk Roast Chicken

Page 493

Cuisine: North American | Course Type: Main Courses

(2 reviews)

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Tags: challenge

Recipe Review

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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