Buttermilk Roast Chicken

2017-10-24
  • Yield : 6 servings
  • Prep Time : 10m
  • Cook Time : 30m
  • Ready In : 40m
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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

Method

Step 1

Place the chicken drumsticks in a large freezer bag, and add the buttermilk and 1/4 cup of oil.

Step 2

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

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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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