The tenderest chicken from How to Eat: The Pleasures and Principles of Good Food (page 349) by Nigella Lawson

  • soy sauce
  • buttermilk
  • whole chicken
  • garlic
  • Dijon mustard

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Garlic potatoes

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    The chicken should marinade for at least 8 hours.

  • Zosia on November 19, 2014

    One of my favourite ways to cook chicken pieces and it works equally well for a whole spatchcocked chicken as I discovered recently. I've left the chicken in the marinade for as long as 24 hours with no ill effects and as little as 4 hours which is enough time for the buttermilk to work its magic but not enough time for the flavours to penetrate.

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