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Buttermilk roast chicken is the best kept secret. It’s flavourful while so easy to prepare. We use leftover juice from pickles in the overnight marinade – another culinary secret to make divine roast chicken. We butterfly the chicken to speed up cooking time, then we cook it with seasonal summer vegetables for a delicious feast.
Butterfly the chicken: blot chicken dry with a paper towel. place the chicken breast side down on a chopping board and use a sharp knife or scissors to cut along both sides of the backbone. (Discard the backbone or use it for stock). Using a sharp knife make a notch in the white cartilage at the neck and two slits on either side of the cartilage on the breast bone. Pop the breast bone out and remove.
Turn chicken over, open it like a book and press to flatten. Season with salt and pepper. Add it to a large ziplock bag with buttermilk and pickle juice. Remove air from the bag then marinade in the fridge for 12–24 hours (overnight is easiest).
Preheat the oven to 200°C. Remove chicken from marinade and allow to come to room temperature. Place skin side up in a roasting dish.
Ingredients
Directions
Butterfly the chicken: blot chicken dry with a paper towel. place the chicken breast side down on a chopping board and use a sharp knife or scissors to cut along both sides of the backbone. (Discard the backbone or use it for stock). Using a sharp knife make a notch in the white cartilage at the neck and two slits on either side of the cartilage on the breast bone. Pop the breast bone out and remove.
Turn chicken over, open it like a book and press to flatten. Season with salt and pepper. Add it to a large ziplock bag with buttermilk and pickle juice. Remove air from the bag then marinade in the fridge for 12–24 hours (overnight is easiest).
Preheat the oven to 200°C. Remove chicken from marinade and allow to come to room temperature. Place skin side up in a roasting dish.
