Apr 242012

Buttermilk Roast ChickenSource : smittenkitchen.com

Ingredients for 5 :
2 cups buttermilk
5 garlic cloves, peeled and smashed
1 tbs salt
1 tbs sugar
1½ tsp paprika, plus extra for sprinkling
freshly ground black pepper
1,5kg chicken parts
olive oil
Flaked or coarse sea salt, to finish

Whisk buttermilk with garlic, table salt, sugar, paprika and lots of freshly ground black pepper in a bowl.
Place chicken parts in a large freezer bag (or lidded container) and pour buttermilk brine over them, then swish it around so that all parts are covered.
Refrigerate for at least 2 but preferably 24 hours and up to 48 hours.
When ready to roast, preheat oven to 220°C. Line a baking dish with foil (for an easy clean up). Remove chicken from buttermilk brine and arrange in dish.
Drizzle lightly with olive oil, then sprinkle with additional paprika and sea salt to taste. Roast for 30-45 minutes (30 for legs, 35-40 for breasts), until brown and a bit scorched in spots.
Serve immediately.

Accompany by: wild rice, roasted potatoes, and/or green beans

Notes :
Good, not fantastic.

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