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Bon Appétit

Master Buttermilk Brine

By Alison RomanPhotography by Matt Duckor
Image may contain Food Dessert Yogurt Creme Cream and Ice Cream
Matt Duckor

This recipe makes enough brine for one 3½–4-pound chicken or 4 pounds of chicken pieces.

Recipe information

  • Yield

    Makes 1 quart

Ingredients

1 quart buttermilk
4 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Whole chicken and/or chicken pieces

Preparation

  1. Step 1

    Combine buttermilk, salt, and pepper in a large resealable plastic bag. Add chicken and chill at least 4 hours or overnight. Drain before using.

  2. Curry

    Step 2

    Add 4 teaspoons curry powder, 2 teaspoons ground cumin, and 2 teaspoons ground turmeric.

  3. Chipotle

    Step 3

    Add 2 tablespoons adobo sauce from a can of chipotle chiles in adobo.

  4. Louisiana-Style

    Step 4

    Add 2 tablespoons smoked paprika, 2 tablespoons Tabasco, and 2 teaspoons celery seeds.

  5. Lemon-Dill

    Step 5

    Add 2 thinly sliced lemons, 4 finely grated garlic cloves, and 2 cups chopped fresh dill.

TagsButtermilkDairyGluten FreeNut FreeBon Appétit
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