Recipes

Buttermilk-Brined Chicken

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Yields: 6 servings
Prep Time: 20 minutes
Cook Time: 60 minutes
Nutrition Facts
Buttermilk-Brined Chicken
Amount Per Serving
Calories 1282 Calories from Fat 729
% Daily Value*
Total Fat 81g 125%
Saturated Fat 22g 110%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 0.1g
Cholesterol 470mg 157%
Sodium 2150mg 90%
Potassium 462mg 13%
Total Carbohydrates 32g 11%
Dietary Fiber 10g 40%
Sugars 12g
Protein 109g 218%
Vitamin A 146%
Vitamin C 226%
Calcium 60%
Iron 107%
* Percent Daily Values are based on a 2000 calorie diet.
Recipe By: Chef Marshall O’Brien Group Print
Print Recipe
Cook once, enjoy twice when you make this savory chicken dish and transform the leftovers into a delicious sandwich. Use the leftover chicken in Roasted Chicken and Apple Pitas.
Yields: 6 servings
Prep Time: 20 minutes
Cook Time: 60 minutes

Ingredients

Directions

  1. Using a large plastic zip-lock bag, squeeze in lemon juice and add lemon pieces. Add thyme, garlic, 1 tablespoon salt and buttermilk. Seal plastic bag and squeeze mixture to mix well. Add chicken and seal plastic bag, removing as much air as possible. Squeeze the bag to fully coat the chicken with liquid. Place bag in a large bowl in the refrigerator (in case of leaks). Refrigerate overnight. Gently manipulate the chicken in the bag at least once during this time to redistribute the marinade.
  2. To roast chicken, move rack below center of oven. Preheat oven to 425° F. Line a roasting pan or sheet pan with aluminum foil and place a wire rack on top of foil. Remove chicken from brine and place in a colander to drain thoroughly. Place chicken on the rack, breast side up, tucking in the wings. Sprinkle with remaining ¼ teaspoon salt and black pepper, rubbing it into the crevices and under the skin.
  3. To roast chicken, move rack below center of oven. Preheat oven to 425° F. Line a roasting pan or sheet pan with aluminum foil and place a wire rack on top of foil. Remove chicken from brine and place in a colander to drain thoroughly. Place chicken on the rack, breast side up, tucking in the wings. Sprinkle with remaining ¼ teaspoon salt and black pepper, rubbing it into the crevices and under the skin.
  4. Roast until the skin starts to brown, about 25 minutes. Reduce heat to 350° F and roast until the internal temperature in the muscle just inside the thigh bone is 165° F, about 30 to 40 minutes. If the chicken is getting too brown, loosely cover with a piece of foil.

Nutrition Facts
Buttermilk-Brined Chicken
Amount Per Serving
Calories 1282 Calories from Fat 729
% Daily Value*
Total Fat 81g 125%
Saturated Fat 22g 110%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 0.1g
Cholesterol 470mg 157%
Sodium 2150mg 90%
Potassium 462mg 13%
Total Carbohydrates 32g 11%
Dietary Fiber 10g 40%
Sugars 12g
Protein 109g 218%
Vitamin A 146%
Vitamin C 226%
Calcium 60%
Iron 107%
* Percent Daily Values are based on a 2000 calorie diet.

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