Under $10: Buttermilk Roasted Chicken
adapted from Smitten Kitchen, originally from Nigella Lawson
Total Cost: $8.08
Cost Per Serving: $1.35
3 cups buttermilk (I used 3 cups of regular milk with 3 tbsp of white vinegar) – $.82
6 garlic cloves, minced – $.60
1 1/2 tablespoon table salt – $.02
1 1/2 tablespoon granulated sugar – $.03
3 teaspoons paprika, plus extra for sprinkling $.37
Freshly ground black pepper – $.15
5 to 6 pounds chicken parts – $5.94
Flaked or coarse sea salt, to finish – $.15
Prep Day: Whisk buttermilk with garlic, table salt, sugar, paprika and lots of freshly ground black pepper in a bowl. Place chicken parts in two freezer gallon-sized freezer bags and pour half of the buttermilk brine over each of them, then swish it around so that all parts are covered. Refrigerate for at least 2 but preferably 24 hours and freeze.
Serve Day: Thaw. When ready to roast, preheat oven to 425 degrees. Remove chicken from buttermilk brine, let the excess brine drip off, and arrange in large baking dish or large cast iron skillet (which is what I used). Sprinkle with additional paprika and sea salt to taste. Roast for 40-45 minutes, until brown and a bit scorched in spots. Serve immediately.