Tuesday, January 15

Buttermilk - Peppercorn Roasted Chicken

Once I learned how tender a buttermilk brine makes chicken, I couldn't resist playing with flavors like this peppercorn recipe. You have to try this! Granted it takes some time because using a brine takes time, but just plan ahead. Its so worth it!  If you plan it right it doesn't take too much longer than a normal defrost time in the fridge 24-48 hrs. I threw the mixed brine right into a bag of frozen chicken straight from the freezer. So as the chicken defrosted flavor soaked right in. Not only is this flavorful, but its cheap, super easy, and healthy. Its my version of a chicken recipe from a wonderful blog called Smitten Kitchen. Click here for her recipe.

Brine ingredients:
1 + 1/3 cup low fat or 1% buttermilk
1 Tbs somewhat smashed mixed peppercorns (used a rolling pin and was highly therapeutic)
1 tsp paprika
1 Tbs salt
1 Tbs white sugar

Chicken, bone in 6 pieces (legs and thighs)

Mix the brine well before adding it to the chicken. You can use a large, gallon sized freezer bag or lidded container. I actually prefer the freezer bag method because you can just occasionally turn the bag over and not have to stir it around to make sure all the pieces are coated. Refrigerate this for 24-48 hrs. 

Cooking the chicken:  This couldn't be easier! 
  • Grab a flat cookie sheet and cover it with foil
  • Preheat the oven to 425 degrees. 
  • Grab a rack and put it over the foil (so chicken drippings drip off the meat and make the outside crispy)
  • Place the chicken on the rack and dump out the brine. It is not safe to reuse the brine in any way. 
  • Sprinkle 1 tsp olive oil and then 1 tsp of paprika on top of the chicken 
  • Bake for 40 - 45 minutes until brown, done, with a bit of dark spots.  
I served this with leftover beans & wild rice, corn, and fresh parsley mixed together from the tostada dinner.... piece of cake. Since I used foil the clean up was pretty easy too! Cheers to moist wonderful chicken that's great eating by itself or on a salad or sandwich the next day! 

From my kitchen to yours



1 comment:

Please feel to comment about the pictures or recipe above. Looking forward to reading your comments. Happy reading, cooking, eating, and sharing good food!