Tuesday, April 3, 2012

Dinner Tonight: Buttermilk Roast Chicken


We eat a lot of chicken around here: grilled chicken, slow-cooked chicken, chicken wings, chicken stir-fry. I love them all, but I think my favorite variety is roasted bone-in chicken breast. It’s easy to overcook chicken, but I always have good luck with this method. The chicken is always juicy and tender, plus it doesn’t require standing over a hot pan.


I came across a recipe for Buttermilk Roast Chicken on Smitten Kitchen, and I was very curious to try it. I’d heard of marinating chicken in buttermilk before battering and frying it, but never before oven roasting it. While I can’t say that this meal was as satisfying as biting into a greasy, crispy piece of fried chicken, I will say that the buttermilk helped the chicken stay moist and tender in the oven. 

To go with the chicken, I just cooked up some rice in chicken broth. I usually use white rice because it’s so quick to make, but I would really like to cook more brown rice. Does anyone have any tips for making brown rice cook faster? It always takes me about twice as long as white rice to cook (and I'm not a patient gal). 
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