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easy penne alla vodka, broccoli
crockpot chicken enchilada soup
garlic sizzling shrimp, snap peas herbed cheese buttermilk biscuits
flat iron steak with red wine sauce, baked potatoes, green beans
bbq chicken thighs, skillet corn
pulled pork tacos with sweet chili slaw, black beans
Jap Chae

Monday, February 22, 2016

Buttermilk Brined Roast Chicken


I love roasting a whole chicken, especially since you always have leftovers that are great to use in things like chicken pot pie.  This recipe is from Bon Appetit and couldn't be any easier.  The chicken came out perfectly tender and full of bright lemon flavor.  I devoured a leg and a thigh, Miss F still hasn't decided that chicken skin is good to eat (it is!)  I added quartered red potatoes to the bottom of the roasting pan, onions and carrots would make great additions as well for a one pan meal.
Buttermilk Brined Roast Chicken

2 lemons
3 cups buttermilk
1 garlic clove, crushed
2 teaspoons kosher salt
1 3 ½ to 4 pound chicken
2 tablespoons unsalted butter, room temperature

Thinly slice one of the lemons. Whisk the buttermilk, garlic and salt together in a 4 cup measure. Place the chicken in a large re-sealable plastic bag with the lemon slices. Pour the buttermilk mixture over the chicken and seal the bag. Refrigerate at least 8 hours and up to a day.

Preheat the oven to 425 degrees. Remove the chicken from the plastic bag, rinse with cold water and pat dry. Place the chicken on a wire rack in a roasting pan and stuff the cavity with the other halved lemon. Rub the chicken with the butter, salt and pepper to taste. Tuck the wings under the chicken. Roast for 30 to 35 minutes, then reduce the oven temperature to 350 degrees and roast until a thermometer inserted into the thigh reaches 165 degrees, about 20 to 25 minutes more. Transfer the chicken to a platter, tent with foil and let the chicken rest 10 minutes before carving.
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