buttermilk brine

Name: Buttermilk Brine
Prep time: 20 min
Cuisine: American
Ingredients: 4 cup(s) buttermilk; 1/4 cup(s) sugar; 2 - shallots, finely chopped; 8 - garlic cloves, minced; 2 tablespoon(s) salt; 2 tablespoon(s) chopped fresh oregano; 1 tablespoon(s) fresh thyme leaves; 1 tablespoon(s) chopped fresh rosemary; 1 tablespoon(s) worchestershire sauce; 1 teaspoon(s) freshly ground black pepper; 1 tablespoon(s) extra-virgin olive oil

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Deep In The Heart of, TX

Updated on Nov 2, 2015

A brine uses salt to draw moisture into the chicken and this version adds the tangy flavor of buttermilk. Makes 4 1/2 cups brine - enough for 4 lbs. boneless or bone-in chicken. Prep time does not include brining time.

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prep time 20 Min

cook time

method No-Cook or Other

yield makes 4 1/2 cups brine

Ingredients

4 cups buttermilk
1/4 cup sugar
2 - shallots, finely chopped
8 - garlic cloves, minced
2 tablespoons salt
2 tablespoons chopped fresh oregano
1 tablespoon fresh thyme leaves
1 tablespoon chopped fresh rosemary
1 tablespoon worchestershire sauce
1 teaspoon freshly ground black pepper
1 tablespoon extra-virgin olive oil

How To Make buttermilk brine

Step 1

Combine buttermilk, sugar, shallots, garlic, salt, oregano, thyme, rosemary, worchestershire sauce and pepper in a bowl. Stir until the sugar and salt dissolve.

Step 2

Place chicken in a sealable gallon-size plastic bag. Pour in the brine, seal and refrigerate for at least 4 hours and up to 12 hours.
Step 3

Remove chicken from the brine (discard brine). Pat the chicken dry with paper towels. Rub oil over the chicken and let stand at room temperature for about 30 minutes before grilling.
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