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Buttermilk Roast Chicken

A recipe by .

 
Buttermilk Roast Chicken
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
 
One serving costs about $2.73 One serving costs about $2.73

$2.73 per serving

1 people like this recipe

1 likes

This recipe is ready in 90 minutes

Ready in 1 hour and 30 minutes

4 gluten-free,gluten free lunch,main course,main dish,dinner
spoonacular Score:74%

Spoonacular Score: 74%

 

Buttermilk Roast Chicken might be just the main course you are searching for. For $2.73 per serving, this recipe covers 45% of your daily requirements of vitamins and minerals. One serving contains 982 calories, 53g of protein, and 51g of fat. This recipe serves 4. It is brought to you by spoonacular user jr93. A mixture of potatoes in cubes, peppercorns, honey, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes approximately 1 hour and 30 minutes. Try Buttermilk Roast Chicken, Buttermilk Pot Roast, and Grilled Garlic & Buttermilk Chicken Salad with Buttermilk-Tahini Dressing for similar recipes.

Ingredients

Servings:
4 pound
4 pound chicken
chicken
2 cups
2 cups buttermilk
buttermilk
0.25 cup
0.25 cup vegetable oil
vegetable oil
2 cloves
2 cloves garlic
garlic
1 Tbsp
1 Tbsp black peppercorns
black peppercorns
1 Tbsp
1 Tbsp maldon
maldon
2 Tbsps
2 Tbsps fresh rosemary leaves
fresh rosemary leaves
1 Tbsp
1 Tbsp maple syrup
maple syrup
2 large
2 large carrots
carrots
4 large
4 large potatoes in cubes
potatoes in cubes
4 pound chicken
4 pound
chicken
2 cups buttermilk
2 cups
buttermilk
0.25 cup vegetable oil
0.25 cup
vegetable oil
2 cloves garlic
2 cloves
garlic
1 Tbsp black peppercorns
1 Tbsp
black peppercorns
1 Tbsp maldon
1 Tbsp
maldon
2 Tbsps fresh rosemary leaves
2 Tbsps
fresh rosemary leaves
1 Tbsp maple syrup
1 Tbsp
maple syrup
2 large carrots
2 large
carrots
4 large potatoes in cubes
4 large
potatoes in cubes

Equipment

oven
oven
frying pan
frying pan
oven
oven
frying pan
frying pan


Instructions

  1. Butterfly chicken by placing breast side down and using heavy-duty kitchen shears to cut along both sides of backbone. Discard backbone, turn chicken over and open it like a book. Press gently to flatten it.
  2. Place chicken in a large freezer bag. Add buttermilk, 1/4 cup oil, garlic, peppercorns, salt, rosemary and honey. Seal bag securely and refrigerate overnight or up to two days.
  3. Heat oven to 205 degrees. Remove chicken from marinade and place on a rack so excess can drip off. Oil cast iron pan and add potatoes. Place chicken on top, then drizzle with remaining 2 tablespoons oil. Roast for 20 minutes, then add carrots. Roast for an additional 25 minutes, then reduce heat to 170 degrees. Continue roasting until well browned and until juices run clear when chicken is pierced where leg joins thigh, about another 20 minutes.
  4. Place chicken on a carving board and allow to rest for 10 minutes before cutting into serving pieces. Place a portion on each of four plates, and drizzle each serving with pan juices.

Price Breakdown

Cost per Serving: $2.73
Ingredient
4 pounds chicken
2 cups buttermilk
¼ cups vegetable oil
2 cloves garlic
1 tablespoon black peppercorns
1 tablespoon maldon
2 tablespoons fresh rosemary leaves
1 tablespoon maple syrup
2 larges carrots
4 larges potatoes in cubes
Price
$5.79
$0.98
$0.22
$0.13
$0.50
$0.08
$0.50
$0.51
$0.25
$1.97
$10.92

Tips

Health Tips

  • Many people will tell you to remove the skin on your chicken to cut down on fat. This is true, but if you like the taste, leave it on! You're only gaining a little fat for a lot of flavor. Plus, a little over half of the fat in chicken skin is monounsatured fat (that's a heart-healthy kind) and the notion that saturated fat is unhealthy is being questioned too. So in our opinion: dig in, skin and all!

  • Sea salt is not healthier than table salt, contrary to what you may have heard. Sea salt is usually 97.5% sodium chloride (same as regular old table salt) and the minerals accounting for the rest are too insignificant to make a difference?unless you plan on consuming sea salt by the pound, in which case the health benefits from the minerals will definitely be outweighed by the negative effects of all the sodium you are consuming!

  • Be conscious of your choice of cooking oils. Some studies have shown that vegetable oils like safflower oil, sunflower oil, and canola oil might actually contribute to heart disease. Olive oil is a good alternative for low temperature cooking, while coconut oil is a recent favorite for high temperature cooking. Do your research!

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • get more health tips

Price Tips

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

  • Sea salt can add a unique texture or provide bursts of salty goodness, but ONLY when it isn't being dissolved. So if you have expensive sea salt, save it for sprinkling on salads or dark chocolate cookies, don't try to use it in your pasta sauce or soup. Once sea salt dissolves, the flavor is indistinguishable from table salt from the shaker (after all, they are chemically the same thing, sodium chloride).

  • get more price tips

Cooking Tips

  • If a recipe calls for buttermilk and you don't have any on hand, just pour a tablespoon of white vinegar into a glass and add enough milk to make one cup. Let sit for about five minutes, and voila, a great buttermilk substitute!

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • Carrots can be stored in the fridge for 2 to 3 weeks. The starch in the carrots will turn to sugar over time, but this is not a problem, they'll just taste sweeter. The academy lesson about carrots contains more useful information.

  • get more cooking tips

Green Tips

  • Choose pasture-raised chicken if it is available. If it is not at your supermarket, visit a farmers' market and ask around.

Disclaimer

Nutritional Information

Quickview
982 Calories
52g Protein
50g Total Fat
79g Carbs
41% Health Score
Limit These
Calories
982
49%

Fat
50g
78%

  Saturated Fat
22g
143%

Carbohydrates
79g
26%

  Sugar
13g
15%

Cholesterol
176mg
59%

Sodium
2070mg
90%

Get Enough Of These
Protein
52g
105%

Vitamin A
6567IU
131%

Vitamin B6
1mg
99%

Vitamin B3
19mg
96%

Vitamin C
78mg
96%

Potassium
2299mg
66%

Phosphorus
651mg
65%

Manganese
1mg
57%

Selenium
37µg
53%

Vitamin B2
0.68mg
40%

Fiber
9g
40%

Magnesium
151mg
38%

Vitamin B5
3mg
37%

Vitamin B1
0.52mg
34%

Zinc
4mg
30%

Iron
5mg
30%

Copper
0.59mg
30%

Calcium
241mg
24%

Vitamin K
22µg
22%

Folate
86µg
22%

Vitamin B12
1µg
20%

Vitamin D
2µg
13%

Vitamin E
1mg
10%

covered percent of daily need

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