Marinating a chicken overnight in buttermilk and spices is a very traditional method in the southern USA prior to frying. The buttermilk, salt, and other spices act as a brine to really infuse a tremendous amount of flavor into the chicken. Producing a very tender, juicy and delicious Buttermilk Roast Chicken.
Here’s how I make it:
- 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′
-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.