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Bon Appétit

Master Buttermilk Brine

By Alison Roman

5.0

(2)

Brined birds taste better. Here's our all-purpose buttermilk-based recipe, along with four souped-up variations.

Recipe information

  • Yield

    Makes 1 quart (enough for one 3 1/2-4-pound chicken<br /> or 4 pounds chicken pieces)

Ingredients

1 quart buttermilk
4 teaspoon kosher salt
1 teaspoon freshly ground black pepper

Preparation

  1. Step 1

    Combine 1 quart buttermilk, 4 teaspoons kosher salt, and 1 teaspoon freshly ground black pepper in a large resealable plastic bag. Add chicken and chill at least 4 hours or overnight. Drain before using.

  2. Step 2

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

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

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

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

TagsSouthernAmericanButtermilkDairyMainDinnerVegetarianNut FreeGluten FreeEasy5 Ingredients or FewerBon Appétit
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