Kittencal's Buttermilk Poultry Brine (For Chicken or Turkey) |
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Prep Time: 480 Minutes Cook Time: 0 Minutes |
Ready In: 480 Minutes Servings: 2 |
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You may never grill, fry or bake chicken again without using this brine first, it will produce the most flavourful juicy moist chicken you will *ever* have, it's a must for chicken and turkey breasts, and makes the best fried chicken on this planet! Plan ahead the chicken needs to marinade in the buttermilk brine for a minimum of 8 hours or up to 24 hours. This brine is enough to cover about 4 pounds chicken pieces. You can double the recipe and use it on a small whole turkey also, the cumin is only optional, if you are not a lover of cumin then you can omit but it really brings out so much extra flavor without being overpowering.... you will *LOVE* this brine! also see my Kittencal's Basic Brown Sugar Brine for Meat and Poultry and Kittencal's Best Brown Sugar Turkey Brine. Ingredients:
1 quart buttermilk |
1 small onion, finely chopped (or use 1/2 cup chopped shallots) |
2 tablespoons chopped fresh garlic (or use 2 teaspoons garlic powder) |
2 tablespoons kosher salt |
2 tablespoons sugar |
1 teaspoon cumin (can use up to 1 tablespoon) (optional) |
1 1/2 teaspoons black pepper |
Directions:
1. In a large bowl mix or whisk the buttermilk, shallots, garlic, salt, sugar, cumin (if using) and black pepper until the sugar and salt is completely dissolved.
2. Rinse the chicken in cold water and pat dry with paper towels.
3. Place the chicken in the buttermilk mixture; toss with clean hands to coat the chicken in the mixture.
4. Cover and refrigerate for a minimum of 8-24 hours.
5. Rinse the chicken quick and just slightly under cold water to remove the onions and garlic if desired before cooking or grilling.
6. Grill or oven-bake as desired.
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