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Roasted Chicken in dutch oven with potatoes and onions.

Buttermilk Brined Roast Chicken

Using buttermilk to brine your chicken tenderizes the meat perfectly, resulting in a juicy bird every time!
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Prep Time 2 minutes
Cook Time 1 hour
Brine Time 1 day
Course Main Course

Equipment

  • Gallon zip top bag
  • 9x13 pan
  • Roasting Pan

Ingredients
  

  • 1/2 cup Coarse Sea Salt
  • 3 cups Buttermilk
  • 1 Whole Chicken

Instructions
 

Brine the Chicken

  • Place chicken into zip top bag.
  • Pour salt over chicken. Zip bag closed, and massage salt around the chicken so it is evenly distributed.
  • Pour buttermilk into the zip top bag to cover the chicken.
  • Place in a 9x13 pan in the refrigerator overnight to prevent a mess if the bag leaks.

Roast the Chicken

  • Remove the chicken from your zip top bag.
  • Rinse with cool water and pat dry with a paper towel.
  • Add chicken to roasting pan and season as desired (I often just use this buttermilk brine alone).
  • Bake at 350℉ degrees for 45-60 minutes, or until chicken reaches internal temperature of 165 °F
Keyword buttermilk, chicken
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