Friday, 14 December 2012

What Christmas Is Really About #3 Buttermilk Drumsticks

These finger licking drumsticks are so tender with a tinge of sweetness from the maple syrup and a subtle hint of spice from cumin.  Served best with New Orleans Coleslaw.  You can easily double or triple the quantity as everything goes into a bag to marinade and out on a tray to roast.

Nigella Lawson Buttermilk Roast Chicken

Ingredients (serve 6)

12 chicken drumsticks
2 cups buttermilk
1/4 cup plus 2 tablespoons vegetable oil
2 cloves garlic, bruised and skins removed
1 tablespoon crushed peppercorns
1 tablespoon sea salt or 1 1/2 teaspoons table salt
1 teaspoon ground cumin
1 tablespoon maple syrup


  • Place the chicken drumsticks in a large freezer bag, and add the buttermilk and 1/4 cup of oil
  • Add the bruised garlic cloves to the bag with the crushed peppercorns and salt.
  • Sprinkle in the ground cumin and finally add the maple syrup, and then squish everything in the freezer bag around to mix the marinade and coat the chicken.
  • Leave the buttermilk marinated chicken in the fridge ideally overnight or out of the fridge for at least 30 minutes and up to 2 hours.
  • Preheat the oven to 425F. Take the chicken pieces out of the bag shaking off the excess marinade, and then arrange them in a roasting tin lined with foil.
  • Drizzle over the 2 remaining tablespoons of oil, and then roast in the oven for about 30 minutes, or until brown, even scorched in parts, and juicily cooked through.
Note: You can roast a whole chicken but for easy eating and even browning, I used drumsticks. These drumsticks are good for picnic too.
Chicken Drumsticks,Buttermilk,Cumin,Oil, Garlic,Peppercorn and Salt

leave overnight

Tender, crispy skin off the bone drumstick

'Glory to God in the highest heaven, and on earth peace to those on whom his favor rests.'
Luke 2:14

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