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    Buttermilk Chicken Roast


    Source of Recipe


    Roasting

    List of Ingredients




    3 1/2 pounds chicken, cut into 8 pieces
    1 1/2 cups buttermilk
    1 teaspoon vegetable oil
    3 cups coarse fresh breadcrumbs (use dried french -- bread)
    3 tablespoons chopped fresh rosemary or 1 tbl. dried
    1/2 cup chopped fresh chives or parsley
    1 lemon cut into 4-8 wedges

    Recipe



    Place chicken in large bowl. Pour buttermilk on top and coat on all sides. Cover and refrigerate for 4-48 hours, turning chicken over after a few hours. Preheat oven to 400ºF. Grease bottom of large shallow roasting pan or ovenproof skillet with the oil. On a large plate, mix breadcrumbs, salt, pepper, rosemary and chives together. Remove chicken from buttermilk, letting some of milk cling to the skin. Discard the buttermilk. Dredge each piece of chicken in the breadcrumb mixture, patting breadcrumbs on to make sure they adhere to all sides. Place coated chicken in prepared roasting pan.

    Roast chicken until it is tender and the juices run clear yellow and not pink when one of pieces is pierced, about 45 minutes. If you want chicken to have firmer crust, place under broiler until golden brown, 3-5 minutes. Serve hot, at room temp or cold, surrounded by lemon wedges. Makes 4 servings. To make fresh breadcrumbs, place dried-out bread in a food processor and process until broken down into large crumbs.

 

 

 

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