← Back to Search Results
roasting American
Buttermilk Roast Chicken

Photo by: Lis Parsons
Comments: 1
 

Recipe

Buttermilk chicken has long been one of my favorite al fresco summer suppers. My method of choice has usually been to butterfly a chicken — or rather, many chickens — and then cut them into feisty quarters to layer up on serving plates. I’ve altered this to make cooking speedier, and conveying easier, by using only drumsticks.

Yield: Serves 6

Ingredients

  • 12 chicken drumsticks (approx. 3 lbs total weight)
  • 2 cups buttermilk
  • ¼ cup plus 2 tablespoons vegetable oil
  • 2 cloves garlic, bruised and skins removed
  • 1 tablespoon crushed peppercorns
  • 1 tablespoon kosher salt or 1½ teaspoons table salt
  • 1 teaspoon ground cumin
  • 1 tablespoon maple syrup

Directions

Place the chicken drumsticks in a large freezer bag, and add the buttermilk and ¼ cup of oil.

Add the bruised garlic cloves to the bag with the crushed peppercorns and salt.

Sprinkle in the ground cumin and finally add the maple syrup, and then squish everything in the freezer bag around to mix the marinade and coat the chicken.

Leave the buttermilk-marinated chicken in the fridge ideally overnight or out of the fridge for at least 30 minutes and up to 1 hour.

Preheat the oven to 425°F. Take the chicken pieces out of the bag, shaking off the excess marinade, and then arrange them in a roasting pan lined with aluminum foil.

Drizzle over the 2 remaining tablespoons of oil, and then roast in the oven for about 30 minutes, or until brown, even scorched in parts, and juicily cooked through.


© 2007 Nigella Lawson
 

Nutritional Information

Nutrients per serving (% daily value)

531kcal (27%)
693mg (29%)
7g
0g
34g (53%)
0g
7g (34%)
18g
7g
185mg (62%)
6g
46g
60mg
615mg
77mcg RAE (3%)
7mg (12%)
131mg (13%)
3mg (16%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • parksloper

    12.25.09 Flag comment

    Made this tonight. Buttermilk kept the chicken very juicy.
    We recommend turning the chicken while roasting. It also took 55-60 minutes, rather than 30.

 

Explore Cookbooks on Cookstr

the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
flavor Flavor
by Rocco DiSpirito
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
nigella-express Nigella Express
by Nigella Lawson
new-american-table New American Table
by Marcus Samuelsson
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?