CULTURED BUTTERMILK RECIPES

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BUTTERMILK CHICKEN RECIPE - BBC FOOD



Buttermilk chicken recipe - BBC Food image

Garlic and herbs add flavour to this simple buttermilk chicken; marinate for several hours, or overnight, then bung it in the oven or on the barbecue. Serve with salad and chips, or boiled or baked potatoes. Each serving provides 263 kcal, 35g protein, 7g carbohydrates (of which 7g sugars), 10.5g fat (of which 3g saturates), 0g fibre and 1.7g salt.

Provided by Justine Pattison

Prep Time 12 hours

Cook Time 1 hours

Yield Serves 4

Number Of Ingredients 9

3 garlic cloves, peeled
284–300ml/approx. ½ pint buttermilk
10g/⅓oz fresh flatleaf parsley (optional)
1 tbsp chopped fresh rosemary or 2 tsp dried rosemary
1 tbsp soft light brown sugar or runny honey
1 tsp flaked sea salt or ½ tsp fine salt
1 tsp coarsely ground black pepper
4 chicken thighs
4 chicken drumsticks

Steps:

  • Flatten the garlic cloves with the end of a rolling pin, the side of a knife, or in a pestle and mortar. (If you chop or fully crush the garlic it could burn when the chicken is baked.) Put in a large bowl and add the buttermilk.
  • Roughly chop the leaves from half the parsley, if using, and return the rest to the fridge.
  • Stir the chopped parsley, rosemary, sugar, salt and pepper into the buttermilk. Add the chicken and turn to coat in the marinade. Cover the bowl and leave in the fridge for at least 8 hours, or overnight.
  • Preheat the oven to 200C/180C Fan/Gas 6. Line a large baking tray with foil and place a rack on top. Take the chicken out of the marinade, gently shaking off excess buttermilk and garlic. Place on the rack, with the thighs skin-side up. Discard the marinade.
  • Roast the chicken for 35–40 minutes, or until lightly browned in places and cooked through. The chicken is cooked when the juices run clear when pierced with a skewer in the thickest part. Chop the remaining parsley leaves and sprinkle over the chicken just before serving. Eat hot or cold with salad and baked potatoes, boiled new potatoes or chips.

Nutrition Facts : Calories 263kcal, CarbohydrateContent 7g, FatContent 10.5g, FiberContent 0g, ProteinContent 35g, SaturatedFatContent 3g, SugarContent 7g

BUTTERMILK CHICKEN RECIPE - BBC FOOD



Buttermilk chicken recipe - BBC Food image

Garlic and herbs add flavour to this simple buttermilk chicken; marinate for several hours, or overnight, then bung it in the oven or on the barbecue. Serve with salad and chips, or boiled or baked potatoes. Each serving provides 263 kcal, 35g protein, 7g carbohydrates (of which 7g sugars), 10.5g fat (of which 3g saturates), 0g fibre and 1.7g salt.

Provided by Justine Pattison

Prep Time 12 hours

Cook Time 1 hours

Yield Serves 4

Number Of Ingredients 9

3 garlic cloves, peeled
284–300ml/approx. ½ pint buttermilk
10g/⅓oz fresh flatleaf parsley (optional)
1 tbsp chopped fresh rosemary or 2 tsp dried rosemary
1 tbsp soft light brown sugar or runny honey
1 tsp flaked sea salt or ½ tsp fine salt
1 tsp coarsely ground black pepper
4 chicken thighs
4 chicken drumsticks

Steps:

  • Flatten the garlic cloves with the end of a rolling pin, the side of a knife, or in a pestle and mortar. (If you chop or fully crush the garlic it could burn when the chicken is baked.) Put in a large bowl and add the buttermilk.
  • Roughly chop the leaves from half the parsley, if using, and return the rest to the fridge.
  • Stir the chopped parsley, rosemary, sugar, salt and pepper into the buttermilk. Add the chicken and turn to coat in the marinade. Cover the bowl and leave in the fridge for at least 8 hours, or overnight.
  • Preheat the oven to 200C/180C Fan/Gas 6. Line a large baking tray with foil and place a rack on top. Take the chicken out of the marinade, gently shaking off excess buttermilk and garlic. Place on the rack, with the thighs skin-side up. Discard the marinade.
  • Roast the chicken for 35–40 minutes, or until lightly browned in places and cooked through. The chicken is cooked when the juices run clear when pierced with a skewer in the thickest part. Chop the remaining parsley leaves and sprinkle over the chicken just before serving. Eat hot or cold with salad and baked potatoes, boiled new potatoes or chips.

Nutrition Facts : Calories 263kcal, CarbohydrateContent 7g, FatContent 10.5g, FiberContent 0g, ProteinContent 35g, SaturatedFatContent 3g, SugarContent 7g

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