There is no sincere love than the love of food … Check This Amazing Recipe: Buttermilk chicken
How to Make Buttermilk chicken
30 mins to 1 hour
- 3 garlic
- 284–300ml/approx. ½ pint buttermilk
- 10g/⅓oz fresh flatleaf parsley
- 1 tbsp chopped fresh rosemary
- 1 tbsp soft light brown sugar
- 1 tsp flaked sea salt
- 1 tsp coarsely ground black pepper
- 4 chicken thighs
- 4 chicken
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.