Buttermilk Roast Chicken

Buttermilk chicken has long been one of my favourite alfresco summer suppers. My method of choice has usually been to spatchcock/butterfly[ a chicken - or rather, many chickens - and then cut them into feisty quarters to layer up on serving plates. I've altered this to make cooking speedier and conveying easier, by starting off with drumsticks.]

Total Time:
2 hr 40 min
Prep:
10 min
Inactive:
2 hr
Cook:
30 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 12 chicken drumsticks (approximately 3 pounds total weight)
  • 2 cups buttermilk
  • 1/4 cup plus 2 tablespoons vegetable oil
  • 2 cloves garlic, bruised and skins removed
  • 1 tablespoon crushed peppercorns
  • 1 tablespoon Maldon salt, sea salt or 1 1/2 teaspoons table salt
  • 1 teaspoon ground cumin
  • 1 tablespoon maple syrup
Directions
  • Place the chicken drumsticks in a large freezer bag, and add the buttermilk and 1/4 cup of oil.

  • Add the bruised garlic cloves to the bag with the crushed peppercorns and salt.

  • Sprinkle in the ground cumin and finally add the maple syrup, and then squish everything in the freezer bag around to mix the marinade and coat the chicken.

  • Leave the buttermilk marinated chicken in the fridge ideally overnight or out of the fridge for at least 30 minutes and up to 2 hours.

  • Preheat the oven to 425 degrees F. Take the chicken pieces out of the bag shaking off the excess marinade, and then arrange them in a roasting tin lined with foil.

  • Drizzle over the 2 remaining tablespoons of oil, and then roast in the oven for about 30 minutes, or until brown, even scorched in parts, and juicily cooked through.


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