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Kosher salt
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11 garlic cloves—9 smashed, 2 thinly sliced
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2 tablespoons sugar
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2 tablespoons chopped rosemary or 5 Douglas fir sprigs
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1 bay leaf
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1/2 cup dried porcini mushrooms
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1 quart buttermilk
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One 3 1/2-pound whole chicken
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1 teaspoon unsalted butter, softened
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2 tablespoons extra-virgin olive oil
Buttermilk Brined Roast Chicken
Chefs Evan and Sarah Rich of RT Rotisserie in San Francisco make the very best chicken. They use a buttermilk brine that includes umami powder, garlic and Douglas fir—a signature ingredient from their flagship restaurant, Rich Table, that they forage themselves. In this adaptation, the chicken is roasted in the oven, and the brine is made with buttermilk, dried porcini, garlic and rosemary, though if you have access to Douglas fir sprigs, feel free to use them.
Nutrition Information
167
Calories
36g
Carbohydrates
28g
Protein
762mg
Potassium
2g
Fiber
4g
Sugar
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