You know, I hate buttermilk. I can’t stand the way the glass
looks after someone drinks it. Since Big Mama’s been visiting, however, we keep
it in the fridge for her. She likes it. Go figure! The things you do for your
parents!
What surprises me is how much I love to cook with buttermilk. This chicken dish. Oatmeal muffins. My corn
bread is to die for! (She says, not at all modestly.) So it’s really no hardship
to have it in the house for her. In fact, I’m going to cut her back because
we’re low on muffins.
When Big Mama cooks buttermilk chicken, she soaks it
overnight and into the next day. I think it is an old farm trick to tenderize
tough old chickens for dinner eating. The acid in the buttermilk does a number
on the meat fibers, and the meat is infused with a level of moistness most
chicken dishes can only dream of!
This chicken recipe adds a bit of sugar to tame the
buttermilk. This is one of my company dishes. I can get this in the oven two
hours before we eat and clean the kitchen so no one even knows there is dinner
to be served. Except for the aroma, of course. Delectable odors emanate from
this baked chicken dish.
Buttermilk Chicken
(Serves 6)
1 c buttermilk
½ t salt
½ t pepper
1 T sugar
6 chicken thighs
1 T dried tarragon
In a zipper gallon bag, thoroughly mix the buttermilk, salt,
pepper, and sugar. Let sit while you wash and pat dry the chicken.
Mush the buttermilk mixture again and add the chicken. Seal
and refrigerate for 6-8 hours. Turn the bag over a few times so the mixture
coats all sides evenly.
Preheat oven to 250°. Remove chicken from buttermilk and
rinse off the mixture thoroughly. Pat dry and place in baking dish. Sprinkle
tarragon over the top.
Bake for 2 hours uncovered. This is a forgiving dish with
time. If you leave it in for 2½ hours, it will be just as good.
When you remove it from the oven, spoon some of the au jus
over the top to moisten the herbs. Serve with fruited rice.
DH’s Rating: 5
Tongues Up! This is a family favorite dish. There’s not one thing he’d
change about it! Big Mama almost licked her plate!
Oh, I love a good make-ahead-before-company-gets-there recipe! I also love chicken thighs - so much better than the boobs! :)
ReplyDeleteHa! Eat for the part you need? I do use a lot of breasts, but for full flavor, you can't beat thighs.
DeleteJackie, your guests will enjoy this, I can guarantee. My Cocoa Chili Chicken is another thigh make-ahead that I serve company. I, too, love having the mess cleaned up before people arrive!