I have to tell you, raw milk buttermilk from a farm is quite a different substance from the usual buttermilk we all know. For one thing, no thickeners are added, so it's actually quite thin. Also, it doesn't curdle as easily when exposed to high temperatures. It does curdle a little, but not like conventional buttermilk.
I braised some boneless, skinless chicken thighs in this buttermilk with chopped scallions and cherry tomatoes for about half an hour. Then I removed the thighs and vegetables, added a splash of vermouth, and reduced the cooking liquid until I got a wonderful, golden sauce. This made for the tenderest chicken I've ever had and a sauce that evoked home-made caramels and a grassy field. Yum, yum, yum.
Wednesday, June 17, 2009
Posted by Adriana Velez at 4:50 PM