Buttermilk Roast Chicken
cooking.nytimes.com
cooking.nytimes.com
  • Betygsätt receptet!
  • Ditt betyg
Snittbetyg 0 0 röster

Ingredienser

  • 4- pound chicken
  • cups buttermilk
  • cup plus 2 tablespoons vegetable oil
  • cloves garlic, lightly crushed
  • tablespoon crushed black peppercorns
  • tablespoon Maldon or other sea salt
  • tablespoons fresh rosemary leaves, roughly chopped
  • tablespoon honey

Beskrivning

Kommentarer

Logga in eller Registrera för att kommentera.