Buttermilk Brined Chicken

• 1 4 lb roaster chicken, cleaned
• 2 cups Buttermilk
• ¼ cup Packed dark brown sugar
• 1 tablespoon plus 1 teaspoon paprika
• 1 tablespoon Garlic powder
• 1½ teaspoons Kosher salt
• 1½ teaspoons Ground black pepper
• Hot cooked wild rice pilaf, for serving

1. Use a 6-quart slow cooker. In a large zippered plastic bag or covered bowl, combine the chicken with buttermilk, sugar, 1 tbs paprika, garlic powder, 1 tsp salt, and 1 tsp black pepper. Seal well and refrigerate for 24-48 hours.
2. Remove the chicken from the bag and discard the marinade. Place the chicken into the insert, breast-side down.
3. Sprinkle remaining paprika, salt, and pepper on top of the chicken. Cover and cook on low for 7 hours, or on high for about 4 hours.
4. Check the temperature with a meat thermometer to ensure the meat has reached an internal temp of at least 165 degrees before serving.
5. Serve over wild rice pilaf.

Servings: 4

Guest author: More information and recipes from Stephanie O’Dea can be found here.

Nutrition Information