Medium
American
Buttermilk-Brined Roast Chicken
A whole bird brined overnight in salted buttermilk, roasted hot until the skin blisters.
Ingredient
Buttermilk
Originally the liquid left after churning butter; now almost always cultured skimmed milk. The acidity is the point — it reacts with bicarbonate of soda for lift, and it tenderises in a marinade, which is why fried chicken sits in it.
- Sourcing
- Chilled cabinet near the cream. Widely stocked in the US, patchier in UK supermarkets, where kefir is a good stand-in.
- Varieties
- Cultured, Traditional churned, Powdered
- Quality cues
- Thick, pourable and cleanly sour. Separation is normal — shake it. A yeasty or fizzy smell is not.
- Substitutions
- Milk with a tablespoon of lemon juice or vinegar per cup, Kefir, Thinned yoghurt
- Storage
- Refrigerate and use within the date; it sours further but stays usable a little past it for baking.
- Shelf life
- 2 weeks refrigerated unopened; about 1 week once opened
Nutrition
Per 100 g
- Calories
- 307 kcal
- Protein
- 5.9 g
- Fat
- 13.2 g
- Carbs
- 41.2 g
- Fibre
- 1.2 g
- Sugars
- 5.9 g
- Sodium
- 1059 mg
From USDA FoodData Central (#167512). Raw, edible portion.
Cook with it
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