Tak abis2 dengan buttermilk eh.... sayang punya pasal. Selagik boleh dibuat resepi2 lain konpem aku akan cuba. Nih balance buttermilk yang sama aku buat BUTTERMILK CHOCOLATE CUP CAKES. Resepi asal dari BLOG ni. Jom survey apa bahan2 yang digunakan.
Ingrediants
2 cups buttermilk
5 garlic cloves, peeled and smashed
1 tablespoon table salt
1 tablespoon granulated sugar
1 1/2 teaspoons paprika, plus extra for sprinkling (aku pakai serbuk kari jek sebab paprika takde)
Lots of freshly ground black pepper
2 1/2 to 3 pounds chicken parts
Drizzle of olive oil (aku pakai mentega)
Flaked or coarse sea salt, to finish
Method:
1. Whisk buttermilk with garlic, table salt, sugar, paprika and lots of freshly ground black pepper in a bowl.
2. 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.
3. Refrigerate for at least 2 but preferably 24 and up to 48 hours.
4. When ready to roast, preheat oven to 425 degrees. Line a baking dish with aluminium foil.
5. Remove chicken from buttermilk brine and arrange in dish. (aku masukkan sekali kuah buttermilk sebab nak suh basah)
6. Drizzle lightly with olive oil, then sprinkle with additional paprika and sea salt to taste.
7. Roast for 30 minutes (for legs; approximately 35 to 40 for breasts), until brown and a bit scorched in spots. Serve immediately. (Seperti biasa aku guna microwave dengan mood grill selama 10 minit)
2 cups buttermilk
5 garlic cloves, peeled and smashed
1 tablespoon table salt
1 tablespoon granulated sugar
1 1/2 teaspoons paprika, plus extra for sprinkling (aku pakai serbuk kari jek sebab paprika takde)
Lots of freshly ground black pepper
2 1/2 to 3 pounds chicken parts
Drizzle of olive oil (aku pakai mentega)
Flaked or coarse sea salt, to finish
Method:
1. Whisk buttermilk with garlic, table salt, sugar, paprika and lots of freshly ground black pepper in a bowl.
2. 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.
3. Refrigerate for at least 2 but preferably 24 and up to 48 hours.
4. When ready to roast, preheat oven to 425 degrees. Line a baking dish with aluminium foil.
5. Remove chicken from buttermilk brine and arrange in dish. (aku masukkan sekali kuah buttermilk sebab nak suh basah)
6. Drizzle lightly with olive oil, then sprinkle with additional paprika and sea salt to taste.
7. Roast for 30 minutes (for legs; approximately 35 to 40 for breasts), until brown and a bit scorched in spots. Serve immediately. (Seperti biasa aku guna microwave dengan mood grill selama 10 minit)
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| Roast chicken masih berendam dalam kuah buttermilk |
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| Dah boleh ngapp...sedap jugak rasanya |
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