BUTTERMILK ROAST CHICKEN

Posted on

Truss the chicken and place in a large freezer bag BUTTERMILK ROAST CHICKEN

INGREDIENTS:
  • 1 3 ½ to 4 Pound Chicken
  • 2 Cups Buttermilk
  • ¼ Cup Fresh Rosemary, Chopped
  • 3 Tablespoons Salt
  • 1 Tablespoon Black Pepper
  • ¼ Cup Penzeys Dry Rub, ‘BBQ 3000′
PROCESS:
-Truss the chicken and place in a large freezer bag. For trussing instructions go ‘HERE
-Combine all remaining ingredients in a bowl and mix well
Pour the buttermilk mixture into the freezer bag with the chicken and coat the chicken well
-Let rest in the refrigerator for at least 4 hours, 24 hours is best
-Preheat oven to 375F
-Remove the chicken from the bag and drain off excess buttermilk, strain the marinade and brush chicken with extra rosemary and buttermilk marinade
-Place chicken in a roasting pan
-Roast for 20 minutes
-Rotate pan and roast another 20 minutes
-Continue to rotate every 10 minutes, until an instant-read thermometer reads 165F in the thickest part of the thigh, but not touching a bone.
-Remove from the oven once it reaches 165F, brush lightly with olive oil, cover with foil and let rest for 10-15 minutes.
source:https://www.sipsnibblesbites.com/buttermilk-roast-chicken/

Sumber http://www.toprecipespedia.com

Leave a Reply

Your email address will not be published. Required fields are marked *