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A deliciously moist way to bake a chicken. We love it for our Sunday dinner.
Brine:
Combine all the ingredients (except chicken, buttermilk, and butter) in a sauce pan. Bring to a boil. Cool to room temperature.
Place whole chicken in a Ziploc bag. Pour brine ingredients over chicken. Add buttermilk. Seal bag and refrigerate for 16-24 hours.
Remove chicken from bag and rinse thoroughly. Pat dry and place in a baking dish. Brush with butter.
Heat oven to 350 degrees. Bake chicken at 350F for about an hour, then reduce heat to 250F.
Note: If outside of chicken is getting done too quickly (getting too brown), cover with foil.
Bake till meat is falling off the bones, about 3 hours.
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asides on 6.9.2010
Have to try this. I want to try and roast a chicken in my bunt pan and this might work as a recipe that the meat would still be moist.