Slow Cooker Buttermilk & Chai Chicken with Root Vegetables

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Yeah, that sounds like a pretty crazy combination, doesn’t it?

A chicken bathes in buttermilkI have a couple of clients who are do lots of cooking from scratch and I get ideas from them and share ideas with them.

I don’t even remember how it came up, but one of my clients told me about the southern way of making friend chicken. You soak the chicken overnight in buttermilk.

I did one of those “What chew talkin’ ’bout, Willis?” I’ve never heard of that. I’ve heard of buttermilk before, obviously, but aside from it somehow being used in pancakes, I knew nothing about it. Like… what is it?

Buttermilk is “the more or less acidulous liquid remaining after butter has been separated from milk or cream.” When chicken soaks in buttermilk, the buttermilk breaks down the cell walls of the chicken, increasing tenderness.

So I figured, if the cell walls are being broken down, if I spice the buttermilk, the spices will infuse the chicken. And right around thanksgiving, the right spices to my mind were a chai chicken.

And since it is fall, some hearty root vegetables complete this dish.

Fall root vegetablesIn the past, I’ve done plenty of carrots, potatoes and beets, but I wanted to try something different. Can you name all the vegetables in that bowl?

Obviously you’ve got the carrots, the onion and the potatoes.

The new kids are: purple top turnip on the top left and rutabaga on the right, neither of which I’ve ever cooked with before.

And I’ll be totally honest, after the dish was done, I don’t know which is which! haha All I know is they’re both really delicious. And I actually didn’t wind up using the potatoes. But now I have extra potatoes for later.

An overnight soak gets the chai chicken ready to slow roast.

I used the tea from 6 bags of organic chai tea. That amounts to about 2 tablespoons of spice. Stir it well into the buttermilk, put the chicken in the buttermilk, cover and place in the refrigerator overnight.

When it’s time to cook, prepare the vegetables. Peel them and cut them into big hearty chunks. No time for daintiness here.

Vegetables prepared for the slow cooker chai chicken

Once again I go with my “put the vegetables and seasoning into a big bowl, cover and shake” method to evenly spread the thyme, pepper and oil.


Take the chicken out of the fridge and use a strainer to get rid of the excess buttermilk. DO NOT rinse the chicken. You want to keep the buttermilk for the cooking process.

I put some of the vegetables into the cavity of the chicken, then laid a layer down for the chicken to sit on, the poured the rest around the chicken.

Buttermilk Chai Chicken ready to be roasted for a few hours

Put a lid on it, set your crock pot to LOW and your timer for 4 hours, 45 minutes. You don’t want to over cook it, the vegetables will be mush. But it’s chicken so you do want to cook it thoroughly. When it’s done, the meat slides off the bones.

And if you’re wondering “Hey, do I see giblets in there?” the answer is “YES!” Eat ’em! They’re good for you. Don’t waste.

Slow Cooker Buttermilk Chai Chicken with Root Vegetables

 

Slow Cooker Buttermilk & Chai Chicken with Root Vegetables

Ingredients

2 large carrots

2 med rutabaga

1 large purple top turnip

1 large yellow onion

2 tbsp chai tea (equivalent of 6 tea bags)

1 med whole chicken

1 qt buttermilk

3 tbsp olive oil

1 tbsp thyme

fresh ground pepper to taste

Directions

  1. Remove the giblets from the chicken, if present. Do not discard.
  2. Rinse the chicken and giblets.
  3. Pour the buttermilk into a container with a lid.
  4. Add in the chai tea and stir well. (A whisk is best)
  5. Place the chicken and giblets into the buttermilk. Cover.
  6. Place in the refrigerator overnight, minimum of 10 hours.
  7. When you're ready to cook, peel and chop the vegetables into large chunks.
  8. Place them all into a large bowl with a lid.
  9. Add the olive oil and thyme, cover the bowl and shake well to distribute the seasoning.
  10. Pour the chicken/buttermilk combo into a strainer to get rid of the excess buttermilk. DO NOT rinse the chicken.
  11. Place some of the vegetables into the cavity of the chicken and put down a layer of vegetables in your slow cooker.
  12. Place the chicken and the giblets into the slow cooker and add the remaining vegetables.
  13. Cover. Set the slow cooker to LOW and cook for 4 hours, 45 minutes.
  14. When time is done, remove the chicken from the crock pot and let it sit for 10 minutes before serving.
  15. Use a slotted spoon to remove the vegetables from the slow cooker.
http://mikeluque.training/healthy-recipes/buttermilk-chai-chicken/

HomeHealthy RecipesButtermilk Chai Chicken
  • http://www.ultrapurforskolin.com

    This is definitely a healthy and delicious meal. Your family will totally love this. Loved to see more of your healthy recipes.