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Buttermilk Brine


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1 quart buttermilk

1 small onion, finely chopped (or use 1/2 cup chopped shallots)

2 tablespoons chopped fresh garlic (or use 2 teaspoons garlic powder)

2 tablespoons kosher salt

2 tablespoons sugar

1 teaspoon cumin (can use up to 1 tablespoon) (optional)

1 1/2 teaspoons black pepper

Directions:

1

In a large bowl mix or whisk the buttermilk, shallots, garlic, salt, sugar, cumin (if using) and black pepper until the sugar and salt is completely dissolved.

2

Rinse the chicken in cold water and pat dry with paper towels.

3

Place the chicken in the buttermilk mixture; toss with clean hands to coat the chicken in the mixture.

4

Cover and refrigerate for a minimum of 8-24 hours.

5

Rinse the chicken quick and just slightly under cold water to remove the onions and garlic if desired before cooking or grilling.

6

Grill or oven-bake as desired

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