Ingredients:

2 cups buttermilk
5 garlic cloves, smasheD with side of knife
1 tablespoon salt
1 tablespoon granulated sugar
1 1/2 teaspoons paprika, plus extra for sprinkling
Lots of freshly ground black pepper
6-9 chicken parts
Drizzle of olive oil
salt, to finish
More salt, to finish  

Directions:

1. Whisk buttermilk with the garlic, salt, sugar, paprika and lots of freshly ground black pepper.

2. Place all the chicken parts in a lidded container and pour the buttermilk brine over them. Swish it around so that all parts are covered.

3. Refrigerate for at least a day and up to 48 hours (2 hours is fine but the longer, the tastier.)

4. When ready to roast, preheat oven to 220 deg C .

5. Remove chicken from buttermilk brine, shake off excess and arrange skin side up on a baking dish lined with aluminium foil. Drizzle lightly with olive oil, then sprinkle with additional paprika and salt to taste.

6. Roast 25-30 minutes or until brown and done.

Adapted from: Smitten Kitchen

Labels: Recipe, Savoury

Monday, March 11, 2013 | 4:01 PM

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