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Buttermilk Flattened Chicken

Flattened chickens can become one of your favourite meals.  Once cooked the chicken is easily cut into quarters, with much less mess than a whole chicken 
2  cups buttermilk
¼  cup canola oil
2  cloves garlic, lightly crushed
1  tablespoon crushed black peppercorns
1  tablespoon Maldon or other sea salt
2  tablespoons fresh rosemary leaves, roughly chopped
1  tablespoon honey
How to:
Mix all marinade ingredients really well in a ziploc bag.  Let it reach room temp so the honey softens, then lay the chicken in the bag and remove air and seal bag and put in fridge for 2 days.
Turn the bag over 3 or 4 times during the refrigerator time. 
Take the chicken out and let the added butter milk drip off and then cook whatever method you prefer.  Can grill over a BBQ, or smoke on the green egg (adding one piece of cherry hardwood to the fire)
Recipe & photo credit: Mister Butcher