We feel bad for A’s Grandma. While we’re sure she wished for grandchildren, we bet she didn’t wish for a vegetarian, a nut-free, an egg-free, a gluten-free and a kosher one. I mean, come on! So, this Easter we did our best to help out with the cooking and minus some inside out quiches (we’ll post on these later) we think (and hope) we satisfied the crowd.
The recipe below, admittedly not kosher and definitely not vegetarian, does manage to satisfy the nut-free, egg-free and gluten free, not to mention the carnivores!
Roasted Buttermilk Chicken
(Stolen almost entirely from Smitten Kitchen)
6 lbs chicken, legs and breasts
4 cups buttermilk
2 tbsp salt
2 tbsp sugar
10 cloves of garlic, pressed
1 tbsp sweet hungarian paprika
fresh ground black pepper
Ready for this? Combine the chicken*, buttermilk, garlic, sugar, salt and paprika in a bowl. Cover it. Refrigerate. Allow it to soak. The longer the better. We let one batch soak for 12 hours and another for 24. The second batch was more moist, but we also followed the cooking directions below, thanks to the advice of A’s grandma.
Once the chicken has soaked (for anywhere from 2-48 hours) empty the contents of the bowl into a roasting pan. Grate some pepper over the top, sprinkle with paprika and drizzle with olive oil. Cook the chicken at 325 for about 35-40 minutes. Serve hot.
This recipe requires very little work, other than some advanced planning. So, if your refrigerator ever looks like it has an empty shelf calling to you, then give this a shot.
*Because we were serving a large group on the go and with plenty of other options, we cut the chicken breasts in half so that people could feel free to try the other items.