This was from Nigella's How to eat book and it's titled; Tenderest chicken. Indeed, buttermilk makes a good meat tenderizer. Just like marinating tandoori chicken with yogurt, this creates a very aromatic and moist chicken roast.
Recipe type: Quick Dinner
- 200g buttermilk
- 3 cloves garlic, minced
- 2 tsp Dijon mustard
- ½ tsp soy sauce
- 4 pcs chicken drumstick
- 1 tbsp butter, melted
- 1 tbsp olive oil
- 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 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.