We can't take credit for the great recipe — we found it in the New York Times — but it is so good that we thought we'd share it … there is something about marinating in buttermilk that makes the chicken incredibly tender and juicy.

Buttermilk Roast Chicken
Serves 4

1 4 lb. chicken
2 cups buttermilk
1/4 cup plus 2 Tbs vegetable oil
2 cloves garlic, lightly crushed
1 Tbs. crushed black peppercorns
1 Tbs. Maldon (we carry this at the store) or other sea salt
2 Tbs. fresh rosemary, roughly chopped
1 Tbs. honey

Begin by butterflying the chicken by placing breast side down and using heavy kitchen shears, cut long both sides of the backbone. Turn the chicken over and open like a book; press gently to flatten. Put the chicken in a large freezer bag, and then add all other ingredients, except for the 2 Tbs of oil. Refrigerate and marinate overnight. Heat oven to 400°F, remove chicken from marinade (letting the excess drip off), and place in roasting pan. Drizzle with remaining oil, and then roast for about 40 minutes. Reduce heat to 325°F and continue roasting for about 20 more minutes. Let rest for about 10 minutes before carving.


September 22, 2004