Buttermilk Roast Chicken Recipe | Great Hall Feast | My Harry Potter Kitchen (Recipe #32)
Welcome back to another recipe from My Harry Potter Kitchen! This is the YouTube series where I'm baking my way through the Harry Potter books, whipping up magical recipes for every item of food and drink we find. Last week we kicked off the Great Hall Feast with an easy Roast Beef Recipe!
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We're heading back to the Great Hall in Chapter Seven of the Philosopher's Stone - 'The Sorting Hat'
"He had never seen so many things he liked to eat on one table... roast chicken"
The Great Hall Feast continues and we're back with another roast dish - this time, the ever-popular Roast Chicken!
This easy Buttermilk Roast Chicken recipe is the perfect main event for your roast dinner! Marinating the chicken in buttermilk provides an incredibly juicy texture and I'll show you how to prep the chicken with a compound butter to pack even more flavour in. As if that wasn't enough we're accompanying this one with a homemade Peri Peri Gravy!
Buttermilk Roast Chicken Recipe Ingredients:
For the buttermilk roast chicken
1 whole chicken
salt and pepper
1 tsp paprika
For the compound butter seasoning
4 cloves garlic
1 tsp of salt, pepper, rosemary, thyme, paprika and cajun spice
For the Peri Peri gravy
1 red onion (preferably roasted)
4 cloves garlic (preferably roasted)
½ cup roast chicken juices
1 fresh chilli
2 tbsp cornflour
1 tbsp tomato puree
½ tbsp Worcestershire sauce
1 tsp dried chilli flakes
To begin, prepare the buttermilk marinade by combining the buttermilk, salt, pepper and paprika in a bowl and mixing well. Gernously cover the chicken in the buttermilk, submerging it into the liquid as best you can. Cover with clingfilm and then leave in the fridge overnight (or for at least 4 hours)
Make your compound butter by placing the butter, crushed garlic and all of the dried herbs and spices into a bowl. Mix well until evenly combined.
Remove the chicken from the fridge 30 minutes before you're ready to cook. Drizzle some olive oil into a roasting dish and then place the chicken on top. Generously season the chicken with the compound butter on top of the chicken and underneath the skin. Cut the lemon in half and place into the centre cavity of the chicken.
Roast the chicken in the oven at 180c for 20 minutes + 45 minutes per kg of chicken. Baste the chicken by pouring the juices from the bottom on the dish back on top at regular intervals. You'll know it's ready when you cut between the thigh and breast - the juices should run clear and there should be no pink meat.
Once the chicken is ready remove from the dish to stand - but don't wash up the tray! To make the Peri Peri gravy, finely dice the fresh chilli, and chop up the onion and garlic (I've used the roasted onions and garlic from our beef recipe but you can add yours in with the chicken if you don't have any). Place these into the bottom of the roasting dish.
Make a slurry from the cornflour and a tbsp of water mixing until smooth. Pour this into the roasting dish along with the chicken juice/stock. Flavour with the tomato puree, Worcestershire sauce and chilli flakes. Bring the mixture up to the boil and it will begin to thicken - add extra water if you prefer a thinner gravy.
Full yet? There's plenty more from the feast on the way so make some room!
I hope you enjoyed the latest food recipe from the Philosopher's Stone! Be sure to Subscribe to Bradley Bakes on YouTube and click on the notification bell to be the first to see the latest recipes every Magic Monday!