Hello, I am Jane. Today, I’m gonna show you how to make buttermilk brined rotisserie chicken recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I’m gonna make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Buttermilk Brined Rotisserie Chicken Recipe
Buttermilk Brined Rotisserie Chicken is one of the most popular of recent trending meals on earth. It is appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. Buttermilk Brined Rotisserie Chicken is something that I’ve loved my whole life. They are nice and they look wonderful.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook buttermilk brined rotisserie chicken using 12 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Buttermilk Brined Rotisserie Chicken:
- Get 1 whole chicken- under 4 pounds
- Prepare Brine
- Prepare 2 Cups Buttermilk
- Make ready 1/4 cup olive oil
- Get 1 TBS Sea salt
- Take 1 tsp garlic powder
- Make ready For Cooking
- Prepare 1/2 medium yellow onion- large dice
- Get 2 TBS Poultry Seasoning- about
- Make ready 2 tsp garlic powder
- Make ready 1 TBS Butter- split in half
- Make ready Salt and Pepper TT
Steps to make Buttermilk Brined Rotisserie Chicken:
- Add all ingredients in the Brine Section and chicken minus giblet bag and neck to a gallon size bag or container big enough to hold chicken and brine. Place in refrigerator for 24-48 hours.
- After chicken has soaked in brine for up to 48 hrs remove chicken from brine to a cutting board. Get rid of brine-no longer needed.
- Rub poultry season, S&P, Garli Powder on inside and outside of chicken. Put.5 TBS Butter under skin of each breast. Place diced onion in cavity of chicken.
- Now truss your chicken and attach rotisserie spits. https://www.instructables.com/id/How-to-Truss-a-Chicken/
- Place chicken in rotisserie- I used Instant Pot Vortex plus. Cook 380* for 50-60 minutes or until internal temperature is at least 165*(I usually go for about 180-200)
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