Buttermilk Brined Baked Chicken
Serving Size / Yield
- 1 quart buttermilk
- 2 lemons
- 3 cloves of garlic, crushed
- 1 tablespoon salt
- 4 lbs. chicken pieces (or 1 4-lb. roasting chicken)
- 1 bench thyme
- ¼ cup unsalted butter
- 1 teaspoon pepper
In a medium bowl, add the buttermilk and garlic. Mix as you pour the salt in.
Pour the mixture into a large plastic bag and place the chicken inside. Remove any air, seal and refrigerate the soaked chicken for 8 hours.
Remove the chicken, dry it and dispose any remaining buttermilk.
Sprinkle the inside of the chicken with lemon and thyme.
Spread butter and pepper over the chicken skin.
Bake the chicken in a 400 degrees preheated oven for ½ an hour until brown in color and cooked through.
Cool and ready to serve.