Buttermilk Garlic Brined Roast Chicken

Buttermilk Garlic Brined Roast Chicken

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Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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I’m a big fan of brining and brining in buttermilk makes the perfect roast chicken. The secret ingredient here is porcini powder, which adds a subtle, earthy note. If you don’t have porcini powder then just grind 1/2 cup dried porcini mushrooms in a spice grinder.

  • 1/4 Cup Kosher Salt (Plus More For Seasoning)
  • 12 Garlic Cloves (10 Smashed & 2 Thinly Sliced)
  • 3 Tablespoons Sugar
  • 3 Tablespoons Chopped Rosemary
  • 1 Bay Leaf
  • 2 Cups Water
  • 3 Tablespoons Porcini Mushroom Powder
  • 2 Cups Cold Water
  • 32 Ounces Buttermilk
  • Whole Chicken (3 To 4 Pounds)
  • 2 Tablespoons Unsalted Butter (Softened)
  • 3 Tablespoons Olive Oil
  1. In medium-size saucepan combine kosher salt, smashed garlic, sugar, rosemary, bay leaf, and 2 cups water. Bring to simmer for 5 minutes until salt and sugar has dissolved. Transfer mixture to extremely large-size bowl. Stir in 2 cups cold water. Add buttermilk. Whisk in porcini powder. Place chicken in brine and make sure chicken is completely submerged. Cover with plastic wrap and place in refrigerator for 6 to 12 hours.
  2. Preheat oven to 425 degrees.
  3. Remove chicken from refrigerator. Remove from brine and pat dry. Throw away brine. Tuck wing tips behind breasts. Tie legs with kitchen twine. Set chicken, breast side up, on rack over a roasting pan. Season all over with kosher salt.
  4. Place in oven 15 minutes. Brush butter all over chicken. Return to oven and roast 45 minutes more until juices run clear and thermometer inserted in thickest part of the thigh reads 165 degrees.
  5. Transfer to cutting board and let rest 15 minutes.
  6. In small-size skillet simmer olive oil with sliced garlic over medium-high heat for 4 minutes until garlic just starts to brown and oil is hot and fragrant. Remove skillet from heat and let cool.
  7. Carve chicken and arrange pieces on serving platter. Brush with garlic oil and serve immediately. Pass remaining oil at table.
  8. Serves 4
  9. Prep Time: 30 Minutes Cook Time: 60 Minutes Total Time: 90 Minutes Brining: 6 to 12 Hours
  10. "Work With What You Got!"
  11. © Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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