Buttermilk roast chicken from The Essential New York Times Cookbook: Tenth Anniversary Edition: The Recipes of Record (page 508) by Amanda Hesser

Notes about this recipe

  • twoyolks on January 18, 2016

    The chicken was very moist but the acid in the buttermilk changed the texture slightly for the worse. Additionally, while the very edges picked up some flavor from the marinade, it wasn't wide spread. The chicken also browned a lot in some places and not at all in others.

  • swegener on February 01, 2015

    This was good--but not the best chicken ever. I did like it, but ended up eating most of the chicken shredded in a veggie dish.

  • Queezle_Sister on July 03, 2013

    Like Jane, I left mine to marinade for more than 24h. This was about the best chicken I've ever prepared. I also spatchcocked the chicken. It was perfectly cooked, moist, flavorful, and I just couldn't stop eating it! Try it!

  • Jane on February 17, 2011

    This is a Nigella Lawson recipe and I have cooked her original several times, The Tenderest Chicken from 'How to Eat'. That recipe is slightly different, with garlic, soy and Dijon mustard whereas in this recipe the flavorings are garlic, rosemary and honey. I marinated a spatchcocked chicken for 2 days in the buttermilk and flavorings and the end result was so delicious. The chicken was so juicy and moist with great flavor and a lovely crispy skin. A spatchcocked chicken (split down the backbone and flattened) cooks quite a bit quicker than a whole bird.

  • PrincessK on February 17, 2011

    p.493 marinate a spatchcocked chicken in buttermilk+herbs for 2 days

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