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Buttermilk Brine


1 qt                  Buttermilk

1 ½ T               Salt, kosher

1T + 1t             Sugar

1 ½ T               Rosemary

4 cloves           Garlic

2 cups              Water



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

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