About the Post

Author Information

Buttermilk Brine

Ingredients:

1 qt                  Buttermilk

1 ½ T               Salt, kosher

1T + 1t             Sugar

1 ½ T               Rosemary

4 cloves           Garlic

2 cups              Water

 

Procedure:

Combine all ingredients

Pulse with immersion blender to chop garlic and rosemary

  1. Submerge chicken (s) and cure for 2 days before using
  • Chickens can remain in brine for an extended period of time if needed
  • Chickens should still be seasoned prior to cooking
  • Brine may be reused once as long as proper sanitation has been adhered to
Advertisements

Tags: , , , , ,

No comments yet.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: