Buttermilk does amazing things to chicken as it tenderises and flavours it.BUTTERMILK CHICKEN



560 ml Buttermilk

6 cloves garlic

1 tsp ground cayenne

12 chicken joints (thighs, drumsticks or breasts on the bone)

How to prepare

Mix together the buttermilk, garlic and cayenne with plenty of salt and pepper. Pit the chicken into a container and pour over the marinade. Turn the pieces over, cover and refrigerate for 24 hours, turning the chicken every so often.

Gently shake off the excess marinade (but don’t wipe the chicken clean) Put the joints into a roasting tin and roast in a pre-heated oven at 190C for 40 minutes or until cooked through. Cover with foil if skin is getting too dark.

Whilst cooking make the Winter Coleslaw as this is a great accompaniment.

Recipe taken from Stella magazine (Sunday Telegraph)