Dinner #1: Roast Chicken of some kind
Dinner #2: Repurpose leftover chicken into a new meal
Dinner #3: Use chicken bones/neck/giblets for stock, then make soup from the stock
|Please ignore the bad picture, we already tore into one of the legs!|
This recipe comes together really quickly and easily . You mix some salt, pepper, sugar, garlic, and paprika into buttermilk, then pour it over your chicken. You let it marinade for 2-48 hours, then pat dry and roast. That's it! Also, it's beyond delicious. My husband said it's the best chicken he's ever had :) It was juicy, tender, flavorful and downright perfect. I love getting the bone-in roasted chicken flavor in only 40 minutes. You can't get those flavors and that texture from boneless chicken. Not to mention that cooking a whole chicken is cheaper!
We'll definitely be making this chicken again. It took no time to make the brine, or prep for cooking on the night of. Our daughter even ate quite a bit of it, and she's not a huge meat/poultry eater yet. This is a great alternative for your usual roast chicken, and since it cooks so quickly it works great for a weeknight! If you pair it with some buttermilk mashed potatoes and steamed broccoli, your family will be singing your praises!
Buttermilk Roast Chicken adapted from Smitten Kitchen
2 cups buttermilk
5 garlic cloves, peeled and smashed
1 tablespoon table salt
1 tablespoon granulated sugar
1 1/2 teaspoons paprika, plus extra for sprinkling (I used Hungarian, a smoked one would also be delicious)
Lots of freshly ground black pepper
3-4 pound chicken, backbone removed
Drizzle of 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 gallon-sized 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 and up to 48 hours.
When ready to roast, preheat oven to 425 degrees. Line a baking dish with foil (not absolutely necessary, but Nigella suggested it and I never minded having dish that cleaned up easily). Remove chicken from buttermilk brine and place in dish. Pat dry with paper towels. Drizzle lightly with olive oil, then sprinkle with additional paprika and sea salt to taste. Roast for 30-45 minutes, until brown and a bit scorched in spots. Serve immediately.