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Buttermilk brined roast chicken is a beloved American dish that showcases the technique of brining to enhance flavor and moisture. Traditionally, buttermilk is used for its acidity, which tenderizes the meat and adds a rich flavor. This dish is often served during family gatherings and special occasions, making it a staple in many households. Variations abound, with some opting for different herbs or spices to personalize the flavor profile.
Ingredients
- ●whole chicken
- ●buttermilk
- ●garlic
- ●fresh thyme
- ●fresh rosemary
- ●black pepper
- ●salt
- ●lemon
- ●onion
- ●paprika
- ●cayenne pepper
- ●olive oil
- ●carrots
- ●celery
- ●potatoes
- ●bay leaves
Instructions
- 1Prepare the brine by combining buttermilk, minced garlic, chopped thyme, chopped rosemary, black pepper, and salt in a large bowl.
- 2Submerge the whole chicken in the buttermilk mixture, ensuring it's fully coated.
- 3Cover and refrigerate for at least 8 hours or overnight for best results.
- 4Preheat the oven to 425°F (220°C).
- 5Remove the chicken from the brine and pat it dry with paper towels.
- 6Rub the chicken all over with olive oil, ensuring an even coating.
- 7Season the chicken generously with salt, paprika, cayenne pepper, and black pepper.
- 8Place the chicken on a roasting rack in a roasting pan.
- 9Stuff the cavity with lemon halves, onion quarters, and bay leaves for added flavor.
- 10Arrange chopped carrots, celery, and potatoes around the chicken in the pan.
- 11Roast the chicken in the preheated oven for 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C).
- 12Baste the chicken with pan juices halfway through cooking for a golden skin.
- 13Remove the chicken from the oven and let it rest for 15-20 minutes before carving.
- 14Serve the chicken with the roasted vegetables and drizzle with pan juices.
Ingredient Alternatives
buttermilk
Healthier: Greek yogurt
Cheaper: milk + vinegar
Greek yogurt reduces calories while maintaining creaminess
Techniques
briningroasting
Equipment
large bowlwhiskroasting rackroasting panmeat thermometer
🌶️🌶️🌶️Mediumdairy
Also Known As
Buttermilk Roast ChickenBrined Roast Chicken
Ingredients
- ●2 lbs potatoes, thinly sliced
- ●1 cup heavy cream
- ●1 cup milk
- ●2 cups shredded Gruyère cheese
- ●2 cloves garlic, minced
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp nutmeg
- ●1 tbsp butter, for greasing
- ●1/4 cup grated Parmesan cheese
Instructions
- 1Preheat the oven to 375°F (190°C).
- 2Grease a baking dish with butter.
- 3In a mixing bowl, combine the heavy cream, milk, minced garlic, salt, pepper, and nutmeg.
- 4Layer half of the sliced potatoes in the bottom of the greased baking dish.
- 5Pour half of the cream mixture over the potatoes and sprinkle with half of the Gruyère cheese.
- 6Repeat with the remaining potatoes, cream mixture, and Gruyère cheese.
- 7Top with grated Parmesan cheese.
- 8Cover the dish with aluminum foil and bake for 45 minutes.
- 9Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and bubbly.
- 10Let it cool for a few minutes before serving.
Equipment
baking dishmixing bowlknifecutting boardaluminum foil
Ingredients
- ●4 cups all-purpose flour
- ●1 packet (2 1/4 tsp) active dry yeast
- ●1/4 cup granulated sugar
- ●1 tsp salt
- ●1 cup warm milk (110°F)
- ●1/4 cup unsalted butter, melted
- ●2 large eggs
- ●1/4 cup honey
Instructions
- 1In a large mixing bowl, combine warm milk, sugar, and yeast. Let it sit for about 5-10 minutes until frothy.
- 2Add melted butter, eggs, and honey to the yeast mixture. Mix well.
- 3Gradually add flour and salt to the mixture, stirring until a dough forms.
- 4Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.
- 5Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
- 6Preheat the oven to 350°F (175°C).
- 7Punch down the risen dough and divide it into 12 equal pieces.
- 8Shape each piece into a ball and place them in a greased baking dish, close together.
- 9Cover the dish with a cloth and let the rolls rise for another 30 minutes.
- 10Bake in the preheated oven for 20-25 minutes or until golden brown.
- 11Remove from the oven and brush with melted butter before serving.
Equipment
mixing bowlbaking dishovenwhiskmeasuring cupsmeasuring spoonskitchen towel
Ingredients
- ●2 cups fresh green beans, trimmed
- ●1 cup sliced mushrooms
- ●1/2 cup chopped onion
- ●2 cloves garlic, minced
- ●1 can (10.5 oz) cream of mushroom soup
- ●1/2 cup milk
- ●1 cup French fried onions
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp garlic powder
Instructions
- 1Preheat the oven to 350°F (175°C).
- 2In a large pot of boiling water, blanch the green beans for about 5 minutes until bright green and tender-crisp. Drain and set aside.
- 3In a skillet over medium heat, sauté the onions and garlic until translucent, about 3-4 minutes.
- 4Add the sliced mushrooms to the skillet and cook until they are soft, about 5 minutes.
- 5In a large mixing bowl, combine the cream of mushroom soup, milk, salt, pepper, and garlic powder. Mix well.
- 6Add the blanched green beans and sautéed mushroom mixture to the bowl. Stir until everything is well coated.
- 7Transfer the mixture to a greased 9x13 inch baking dish.
- 8Top with French fried onions evenly over the mixture.
- 9Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the onions are golden brown.
Equipment
large potskilletmixing bowl9x13 inch baking dish
Ingredients
- ●2 large sweet potatoes
- ●1/4 cup milk (or plant-based milk)
- ●2 tbsp butter (or vegan butter)
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp cinnamon (optional)
- ●1 tbsp maple syrup (optional)
Instructions
- 1Peel the sweet potatoes and cut them into chunks.
- 2Place the sweet potato chunks in a large pot and cover with water.
- 3Bring the water to a boil over medium-high heat and cook until the sweet potatoes are tender, about 15-20 minutes.
- 4Drain the sweet potatoes and return them to the pot.
- 5Add the milk, butter, salt, black pepper, and cinnamon (if using) to the pot with the sweet potatoes.
- 6Mash the sweet potatoes with a potato masher or fork until smooth and creamy.
- 7Taste and adjust seasoning, adding maple syrup if desired for sweetness.
- 8Serve warm as a side dish.
Equipment
large potpotato mashermeasuring cupsmeasuring spoons
Ingredients
- ●8 oz elbow macaroni
- ●2 cups shredded sharp cheddar cheese
- ●1/2 cup grated Parmesan cheese
- ●3 cups milk
- ●1/4 cup unsalted butter
- ●1/4 cup all-purpose flour
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp paprika
- ●2 cups cornflakes, crushed
- ●1/4 cup melted butter (for topping)
Instructions
- 1Preheat your oven to 350°F (175°C).
- 2Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
- 3In a large saucepan, melt 1/4 cup of butter over medium heat. Stir in the flour and cook for about 1 minute, stirring constantly.
- 4Gradually whisk in the milk, and continue to cook until the mixture thickens, about 5-7 minutes.
- 5Remove the saucepan from heat and stir in the cheddar cheese, Parmesan cheese, salt, pepper, and paprika until the cheese is melted and the sauce is smooth.
- 6Combine the cooked macaroni with the cheese sauce, mixing well to coat the pasta evenly.
- 7Transfer the mac and cheese mixture to a greased 9x13 inch baking dish.
- 8In a separate bowl, mix the crushed cornflakes with the melted butter until well combined. Sprinkle the cornflake mixture evenly over the mac and cheese.
- 9Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and crispy.
- 10Remove from the oven and let it cool for a few minutes before serving.
Equipment
large saucepan9x13 inch baking dishmixing bowlwhiskmeasuring cupsmeasuring spoons
Ingredients
- ●200g dark chocolate
- ●100g unsalted butter
- ●150g digestive biscuits, crushed
- ●100g hazelnuts, chopped
- ●200ml double cream
- ●50g icing sugar
- ●1 tsp vanilla extract
- ●pinch of salt
Instructions
- 11. Melt the dark chocolate and butter together in a heatproof bowl over simmering water, stirring until smooth.
- 22. In a separate bowl, whip the double cream with icing sugar, vanilla extract, and a pinch of salt until soft peaks form.
- 33. Fold the melted chocolate mixture into the whipped cream until well combined.
- 44. Add the crushed digestive biscuits and chopped hazelnuts to the chocolate cream mixture, folding gently to combine.
- 55. Line a bowl with plastic wrap, leaving enough overhang to cover the top later.
- 66. Pour the chocolate mixture into the lined bowl, smoothing the top with a spatula.
- 77. Cover with the overhanging plastic wrap and refrigerate for at least 4 hours, or overnight if possible.
- 88. To serve, carefully invert the bombe onto a serving plate and remove the plastic wrap.
- 99. Optionally, decorate with additional whipped cream or chocolate shavings before slicing and serving.
Equipment
heatproof bowlspatulawhiskbowlplastic wrapserving plate
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