Twitter Updates

    follow me on Twitter

    Monday, October 31, 2016

    Buttermilk Chicken - Thank You NIgella

    You rarely go wrong, when you experiment with recipes from Nigella Lawson
    The home cook's Hero
    This chicken dish is full of flavour and so so moist
    I cooked it on a rack over potatoes. The children loved it and so did I
    I think everyone loves Roast chicken and Roast Potatoes 
    A little coleslaw on the side
    Can all be prepared earlier,
    In fact Roast potatoes in my opinion, need pre-blanching to get them nice and crispy

    For the Chicken
     1 2 kg chicken
     2 cups buttermilk
     ¼ cup plus 2 tablespoons vegetable oil
     2 cloves garlic, lightly crushed
     1 tablespoon crushed black peppercorns
     1 tablespoon Maldon or other sea salt
     2 tablespoons fresh rosemary leaves, roughly chopped
     1 tablespoon honey


    Butterfly chicken by placing breast side down and
    using heavy-duty kitchen shears to cut along both sides of backbone.
    Set backbone aside, it will make some stock
    Turn chicken over and open it like a book.
    Press gently to flatten it.
    Place chicken in a large freezer bag.
    Add buttermilk, 1/4 cup oil, garlic, peppercorns, salt, rosemary and honey.
    Seal bag securely and refrigerate overnight or up to two days.

    You can prep the potatoes early as well
    Just peel, then cut to size
    Pop into salted cold water, bring to boil and cook about 5-10 minutes
    Drain, shake in the pot with slosh of olive oil
    This will roughen the potatoes edges
    Helps with the crisping
    Let cool

    Heat oven to 200C
    Remove chicken from marinade and place on a rack so excess can drip off.
    Line a roasting pan with foil
    Place oiled potatoes on the foil
    Place to rack with the chicken on top of the potatoes
    Drizzle with remaining 2 tablespoons oil.
    Roast for 30 minutes, then reduce heat to 175C
    Continue roasting until well browned and until juices run clear
    when chicken is pierced where leg joins thigh,about another 10-15 minutes.

    Keep an eye on it and if it is getting too brown just lat some foil over the top
    Place chicken on a carving board and allow to rest for 10 minutes
    before cutting into serving pieces.
    Turn the oven back up to 200C
    Remove the potatoes and put them on a baking sheet back in the oven
    That extra crispiness is so good

    Because I cooked the chicken, over the potatoes
    They absorbed the juices
    If you wish you could make a gravy from chicken stock
    I just served as it was though

    No comments: