Master Buttermilk Brine
Matt Duckor
This recipe makes enough brine for one 3½–4-pound chicken or 4 pounds of chicken pieces.
Recipe information
Yield
Makes 1 quart
Ingredients
1 quart buttermilk
4 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Whole chicken and/or chicken pieces
Preparation
Step 1
Combine buttermilk, salt, and pepper in a large resealable plastic bag. Add chicken and chill at least 4 hours or overnight. Drain before using.
Curry
Step 2
Add 4 teaspoons curry powder, 2 teaspoons ground cumin, and 2 teaspoons ground turmeric.
Chipotle
Step 3
Add 2 tablespoons adobo sauce from a can of chipotle chiles in adobo.
Louisiana-Style
Step 4
Add 2 tablespoons smoked paprika, 2 tablespoons Tabasco, and 2 teaspoons celery seeds.
Lemon-Dill
Step 5
Add 2 thinly sliced lemons, 4 finely grated garlic cloves, and 2 cups chopped fresh dill.
