Slow cooker buttermilk chicken or how to cook the most tender chicken.
Now that you master the classic roasted chicken recipe is time to take the next step. If you brine a whole chicken in buttermilk, this will turn the chicken into the most tender piece of meat you ever tried.
It is easy to make and will transform the way you roast the chicken forever.
Slow cooker buttermilk chickenCourse: Meat, Slow CookerDifficulty: Easy
Cooking time slow cooker: 5h Temperature: Low
Cooking time slow cooker: 2h 30´ Temperature: High
500 ml buttermilk
1 whole chicken, 1,5 kg
2 tablespoon olive oil
6-7 small potatoes
Salt and pepper
- Mix together buttermilk and 1 teaspoon of sea salt. Place the chicken in a plastic zipper-lock bag. Pour in the brine. Close the bag and refrigerate overnight or at least 8 hours.
- Remove the chicken from the buttermilk 1 hour before cooking it. Rub the chicken with olive oil and pepper (add any herb you want, rosemary, thyme… goes great). Place the chicken in the slow cooker. Rub potatoes with olive oil, salt and pepper and place them next to the chicken in the slow cooker.
- Cover and cook on LOW heat for 5 hours.
- To get crispy skin. Pre-heat oven to 200ºC. Carefully transfer the chicken to an oven tray. Cut the potatoes into wedged and place them around the chicken. Broil for 5 minutes until the skin gets golden-crispy.
- Let the chicken rest for 15 minutes before carving. Serve with potatoes or any other roasted vegetables.