Buttermilk Brined Chicken

By ebdonahue

Ingredients

• 1 4-lb. roaster chicken, cleaned
• 2 cups buttermilk
• 1/4 cup packed dark brown sugar
• 1 Tbsp. plus 1 tsp. paprika
• 1 Tbsp. garlic powder
• 1 1/2 tsp. kosher salt
• 1 1/2 tsp. ground black pepper
• Hot cooked wild rice pilaf, for serving

Details

Servings 4
Adapted from statesman.com

Preparation

Step 1

Use a 6-quart slow cooker. In a large zippered plastic bag or covered bowl, combine the chicken with the buttermilk, sugar, 1 tablespoon of the paprika, the garlic powder, 1 teaspoon of the salt, and 1 teaspoon of the pepper. Seal well, and refrigerate for 24 to 48 hours.

Remove the chicken from the bag and discard the marinade. Place the chicken into the insert, breast-side down. Sprinkle the 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. Check the temperature with a meat thermometer to ensure the meat has reached an internal temperature of at least 165 degrees before serving. Serves 4 to 6.
— From “365 Slow Cooker Suppers” by Stephanie O’Dea (Houghton Mifflin)