Food Obsessed

Roasted Buttermilk Chicken

1. Whole Chicken or Leg Quarters
2. 2 Cups buttermilk
3. tablespoon kosher salt

instructions

1. Marinate chicken in buttermilk and salt and let rest in fridge for 12-48 hours
2. remove chicken from fridge 1/2 hour before cooking and pat dry.
3. preheat oven to 400°F  degrees
4. salt and pepper chicken and place in oven
5. Let cook for 30-45 minutes until internal temp is 165°F 

Herb Pastina

• 1 cups pastina (or acini di pepe/stelline)
• 3 cups chicken broth
• 2 tablespoons unsalted butter
• 1 tablespoon of cream cheese
• 0.5 cups grated parmesan
• 1 leek
• 2 tablespoons fresh parsley, finely chopped
• 1 tablespoons fresh chives, finely chopped
• 1 tablespoons fresh dill, finely chopped
• 1/2 cup spinach
• 1 garlic clove, minced
• 1/4 cup juice of lemon
• 0.5 teaspoons kosher salt
• 0.3 teaspoons black pepper, freshly cracked
• 0.3 teaspoons red pepper flakes (optional)

instructions

1. place spinach, herbs, lemon juice, 1/2 cup of broth and salt and pepper in blender and blend.
2. in a pan sauté leek and garlic until fragrant and leeks are softened
3. add pastina and toast for 2 minutes
4. add broth, herb mixture, and cream cheese.
5. let cook for 4-5 minutes
6. finish off with parmesan and pepper flakes

Plate and serve!