The Simple Jacques Pépin-Approved Brine For Delicious Roast Chicken

How to buttermilk-brine chicken

A buttermilk brine is quite simple to prepare. For the basic version, all you need is a few cups of buttermilk and some salt. The quantity of buttermilk will depend on the size of your chicken, but a good rule of thumb is to use one tablespoon of salt for every cup of buttermilk or for every 2 pounds of chicken. Ensure that the chicken is completely submerged in the buttermilk, and if possible, turn it occasionally so that all sides can soak up the mixture. The recommended brining time can vary, but generally, it should be anywhere from a few hours to a full day. Avoid leaving it for too long, as over-brining can lead to curing the chicken.

If you don’t have buttermilk readily available, there’s no need to worry. You can easily create your own by mixing regular whole milk with an acid like vinegar.

Alternatively, you might consider keeping buttermilk stocked in your fridge. It works well for soaking any chicken, yielding tender and juicy results. Buttermilk-brined chicken and waffles make for a delightful weekend breakfast, and chef Samin Nosrat even uses it to brine turkey for the holidays. You can also try it with fried pork chops or tougher cuts of steak. If you’re hesitant about keeping fresh buttermilk on hand, powdered buttermilk is a great alternative. If you can’t find it in your local grocery store, check out options like Saco Cultured Buttermilk Blend, Anthony's Premium Buttermilk Powder, or Bob's Red Mill Sweet Cream Buttermilk Powder on Amazon.