This is the first time I bought buttermilk, and would probably be my last, if not otherwise stated in a recipe. I really dislike the taste. But anway, this was a recipe found in Nigella’s How to Eat, it’s titled, The Tenderest Chicken. Well, as the name suggest, one might already guess that this should be a good recipe for roasting chicken. Yes, indeed, I have to try it.

In the book, this recipe calls for 2 chicken, thus 1 litre of buttermilk is used. But I am only eating alone, so I used drumsticks in stead. So the recipe in the book

1 litre buttermilk
10 cloves garlic, minced
2 tbsp Dijon mustard
1 tbsp soy sauce
2 large chickens, each cut into 8
3 tbsp butter, melted
3 tbsp olive oil
Well, I guess that you would have to work out yourself if you only use a few pieces of chicken. Like me, I had 2 drumstick, so I used about 100ml buttermilk (or perhaps, enough to cover the chicken in the container or plastic).

So, pour buttermilk into a large bowl and stir in garlic, mustard and soy. Add the chicken pieces, turning to cover, and then pour the entire content into 2 plastic bags and tie with elastic bands. Leave in a cool larder for a bout 8 hours – longer if in the fridge as the flavours take longer to steep the colder it is. I marinated it the night before and roasted the chicken for lunch. That would be, about 12 hours apart already.

Remove the chicken from the marinade and wipe totally dry with kitchen towel. Preheat oven to 210 C. Melt butter and stir in olive oil, sprinkle with salt n pepper. Arrange the chicken, skin side up, on 2 oiled baking trays, brush over with the melted butter and oil, mixed and put into cook. It’s difficult to say exactly how long it will take, depending on the size of the chicken. For breasts, it’s about 20-25 minutes, and for brown meat portions about 30-40 minutes.

Can be served with garlic potatos, or steamed asparagus, like me

YEs indeed, it was tender. But, drumstick meat are tender anyway, haha, maybe next time I should use chicken breasts to see if it would be as tender as it should be. Skin was surprisingly crispy as well. Pretty good recipe to try out

Up next …. the tiramisu that finally made it..