I enjoy the tang that buttermilk gives to dishes–whether it is added into a baked good for moisture and flavor, a salad dressing for a creamy taste, or as a brine for proteins. The only issue with buying buttermilk is that normally you only need a smidge for the particular recipe, and then you have a carton left in the fridge. For this reason, when buying buttermilk at the grocery store, look for a far-reaching expiration date so that you are able to use the rest of the buttermilk in several other capacities. (Another idea is to make your own buttermilk–simply add 1 Tablespoon or so of lemon juice or white vinegar into 1 cup of regular milk…and stir!)
This recipe for buttermilk-brined roast chicken is the perfect example of this conundrum. I first bought a carton of low-fat buttermilk for a muffin recipe–when searching online with other ways to finish off the milk I found this simple roast chicken recipe. A simple soaking of your favorite chicken cuts over night in the buttermilk, along with fresh herbs and salt and pepper, and then a quick roast the next day in a hot oven. The original recipe calls for fresh dill, but I had tarragon on hand so used that instead. After patting the chicken dry and placing it on the baking sheet, I recommend seasoning the chicken a bit more and drizzling on some olive oil before roasting it in the hot oven. An extra sprinkling of your fresh herbs onto the chicken makes for a flavorful finish!
(To view this recipe, click on the following link: http://www.marthastewart.com/945239/buttermilk-roast-chicken)
‘Buttermilk Roast Chicken’