I had a quart of buttermilk that needed to be used. I don't remember why I ordered it, but there it was! I saw on NTYCooking a roasted buttermilk recipe from Samin Nosrat and jumped at it.
I doctored the brine a little with salt, pepper, smoked paprika, granulated onion and garlic, and a couple of rosemary sprigs. It has been in the fridge for almost 36 hrs.....
This was a wonderful recipe!
Bill exclaimed at the first bite, "this is wonderful, soooo moist". He is a white meat guy, so this meant a lot.
I did wipe off the top of the bird after it was in a pan. This allowed it to brown up fabulously. When I make it again, I will put the chicken on a bed of veggies so that the back can get delicious as well. Dead easy and sooo delicious.
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