Basting Your Roasting Chicken

Try basting your roasting chicken or turkey with buttermilk. The rich milk will produce a decidedly full-bodied gravy, and the buttery bits will turn the bird’s skin dark and delectably crispy. If the bird browns too quickly, cover it with foil.

Kitchen Tested by JoanieCooks

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Hi watkins, I am sure the info you posted as a reply to my recipe is useful to some, but this site is for food recipes not recipes for the computer LOL :lol:

JoanieCooks