I’m a big fan of the cooking blog Smitten Kitchen. She’s from nearby New York, so we have pretty much the same seasons meaning that when tomatoes are fresh for her, they’re fresh for me too. I also just dig her recipes and have cooked a number of them both for the blog and just for food. Recently she’s been doing a lot of baking stuff, which I don’t really care about, but I am excited to check out her cookbook when it comes out. I’m also a huge fan of her blog’s name, clever is clever and clever is good.
I went back a bunch of pages a few weeks ago and finally came across this recipe for Buttermilk Roast Chicken. All you really do for this recipe is mix the brine ingredients together, put the chicken in there and then cook in the stove. I think I should have used the broiler from the beginning, but just used the stove which wound up taking longer. I let it sit for a few hours and then we ate.
I’m not sure how much I enjoyed this recipe. I might have goofed something up along the way, but the flavor was a little weak and the texture a little…off? Not quite rubbery, not quite chewy, just off. However, the baby really seemed to like it, so it can’t be all that bad.