difficulty Moderate
equipment
  • freezer bag or lidded container
  • oven
author Deb Perelman
write-up Write Up
forked from Nigella's Buttermilk Roast Chicken
WEIGHT VOLUME QUANTITY INGREDIENT SCALING INSTRUCTIONS
  2 cup 2 cup buttermilk  
  1. whisk buttermilk with garlic, table salt, sugar, paprika and lots of freshly ground black pepper in a bowl.
  2. 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.
  3. refrigerate for at least 2 but preferably 24 and up to 48 hours.
  4. when ready to roast, preheat oven to 425 degrees.
  5. line a baking dish with foil (not absolutely necessary, but nigella suggested it and i never minded having dish that cleaned up easily).
  6. remove chicken from buttermilk brine and arrange in dish. drizzle lightly with olive oil, then sprinkle with additional paprika and sea salt to taste.
  7. roast for 30 minutes (for legs; approximately 35 to 40 for breasts), until brown and a bit scorched in spots. serve immediately.
  5 whole 5 whole garlic cloves (peeled and smashed)  
  1 tbsp 1 tbsp table salt  
  1 tbsp 1 tbsp granulated sugar  
  1 1/2 tsp 1 1/2 tsp hungarian paprika  
    lots of freshly ground black pepper  
2 1/2 to 3 lb   2 1/2 to 3 lb chicken parts (we used all legs)  
    drizzle of olive oil  
    flaked or coarse sea salt (to finish)