The Briny Lemon: Buttermilk-Brined Roast Chicken

I’m not a buttermilk drinker but I’m a buttermilk briner. The sourness of the taste and the thick, creamy texture make buttermilk a great brining liquid. Left alone overnight, these chicken drumsticks and thighs absorb the milk, salt, and sugar of the brine to turn out incredibly tender and juicy—and garlicky. Don’t forget that garlic. Mmmmm…

Note: Don’t forget that basil either. You’ll like the bright pop of herbal flavor with the chicken.

Serves 4

Ingredients

4 garlic cloves, smashed
1/4 cup fine salt
2 tbsp white sugar
1 cup very hot water
1 qrt buttermilk
4 bay leaves
4 whole chicken legs, skinned and cut into thighs and drumsticks
sea salt
freshly ground black pepper
2 tbsp unsalted butter
2 tsp finely chopped garlic
6 basil leaves, thinly sliced

Preparation

Combine the smashed garlic cloves, fine salt, sugar, and hot water in a very large bowl, stirring well until the salt and sugar are dissolved. Stir in the buttermilk and bay leaves. Add the chicken pieces, submerging as much as possible. Cover and refrigerate at least overnight (or up to 24 hours).
Line a large, shallow baking pan with parchment paper (or foil) and place a wire rack in it. Remove the chicken from the brine, letting excess drip off. Place on the rack and let stand 30 minutes.

Dissolve salt and sugar

Stir in buttermilk and bay leaves

Submerge chicken pieces

Brined Chicken

Preheat the oven to 400° F. Transfer the chicken to a plate and remove the rack and parchment paper from the pan. Line the pan again with more parchment paper and place the chicken meaty-side down on it. Season lightly with salt and pepper.
Place the pan in the oven and roast until the chicken is golden brown on the bottom, 25-30 minutes.
Meanwhile, place the butter and chopped garlic in a small saucepan and heat gently until the butter is foamy. Remove from the heat and stir in the basil.
Turn the chicken pieces over and brush with some of the butter mixture. Return to the oven and continue roasting until the chicken is cooked through, 20-25 minutes longer, depending on size.