Happy Monday! Hope you all had a great weekend. Mine was a total whirlwind between a quick trip to Kansas City, a baby shower, and a night out on the town in Wichita. But today I don't want to talk about any of that. By Sunday, all I was capable of was a whole lotta napping and a long night of TV, which worked out perfectly because there were sooo many good shows on last night! So let's talk TV...
1. The Bachelorette finale: Thank the good lord Emily chose Jef! After all the dramatic previews they kept running, I was pleasantly surprised with the outcome. Good work Emily. Girls got a good head on her shoulders. Now we all just need to book a group trip to Utah to find our own personal Jef. (sigh)
2. Next Food Network Star finale: Another satisfactory finale episode with Justin crowned the official next Food Network star. He's like Alton Brown 2.0 and that is totally something I can get behind.
3. The Newsroom: This show seriously gets better every single week. Like after every episode I think, this show just cannot get any better...and then it does. If you're not watching it already, you should be.
That was a whole lotta TV for one girl to take in one evening. Yeesh. I suppose everyone needs a lazy Sunday every now and then though.
Speaking of lazy Sundays, here's the perfect recipe for a lazy Sunday...or a week night for that matter. This is perhaps the easiest chicken dish I've ever made. The chicken is soaked in a buttermilk brine the night before and then simply roasted in the oven. Easy peasy. Something about the buttermilk does beautiful things to this chicken. It's so simple but so, so good. Make it on one of those days when you simply can't be pried away from copious amounts of trash TV. No judgment. :)
Buttermilk Roast Chicken
Ingredients:
2 cups buttermilk
5 garlic cloves, peeled and smashed
1 Tbsp table salt
1 Tbsp granulated sugar
1 1/2 tsp paprika, plus extra for sprinkling
Lots of freshly ground black pepper
2 1/2 to 3 pounds chicken parts (we used all legs)
Drizzle of olive oil
Flaked or coarse sea salt, to finish
2 cups buttermilk
5 garlic cloves, peeled and smashed
1 Tbsp table salt
1 Tbsp granulated sugar
1 1/2 tsp paprika, plus extra for sprinkling
Lots of freshly ground black pepper
2 1/2 to 3 pounds chicken parts (we used all legs)
Drizzle of olive oil
Flaked or coarse sea salt, to finish
Directions:
Whisk buttermilk with garlic, table salt, sugar, paprika and lots of freshly ground black pepper in a bowl. Place chicken parts in a gallon-sized freezer bag (or lidded container) and pour buttermilk brine over them, then swish it around so that all parts are covered. Refrigerate for at least 2 but preferably 24 and up to 48 hours.
When ready to roast, preheat oven to 425 degrees. Remove chicken from buttermilk brine and arrange in baking dish. Drizzle lightly with olive oil, then sprinkle with additional paprika and sea salt to taste. Roast for 30 to 35 minutes (for legs; approximately 35 to 40 for breasts), until brown and a bit scorched in spots. Serve immediately.
Whisk buttermilk with garlic, table salt, sugar, paprika and lots of freshly ground black pepper in a bowl. Place chicken parts in a gallon-sized freezer bag (or lidded container) and pour buttermilk brine over them, then swish it around so that all parts are covered. Refrigerate for at least 2 but preferably 24 and up to 48 hours.
When ready to roast, preheat oven to 425 degrees. Remove chicken from buttermilk brine and arrange in baking dish. Drizzle lightly with olive oil, then sprinkle with additional paprika and sea salt to taste. Roast for 30 to 35 minutes (for legs; approximately 35 to 40 for breasts), until brown and a bit scorched in spots. Serve immediately.
Yield: 6 servings
Source: Smitten Kitchen
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