The Pioneer Woman Tasty Kitchen
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Buttermilk Brined Chicken

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Level: Easy

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Description

A deliciously moist way to bake a chicken. We love it for our Sunday dinner.

Ingredients

  • 1-½ teaspoon Peppercorns
  • 1 teaspoon Allspice Berries
  • 2 teaspoons Chicken Base (or Chicken Bouillon Cubes)
  • 2 quarts Water
  • ½ cups Sea Salt
  • 1 teaspoon Sage
  • 1 teaspoon Curry Powder (scant)
  • ½ teaspoons Thyme
  • 1 teaspoon Rosemary
  • ½ teaspoons Garlic Powder
  • 1 teaspoon Parsley
  • 1 teaspoon Basil
  • ¾ teaspoons Celery Seed
  • ¾ teaspoons Paprika
  • ½ teaspoons Mustard
  • 2 whole Bay Leaves
  • 1 whole Chicken
  • 2 cups Buttermilk
  • 4 Tablespoons Butter Or Margarine

Preparation

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.

One Comment

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Profile photo of asides

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.

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