Buttermilk Brined Rotisserie Chicken
Buttermilk Brined Rotisserie Chicken

Hello everybody, it’s Drew, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, buttermilk brined rotisserie chicken. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Buttermilk Brined Rotisserie Chicken is one of the most popular of recent trending meals in the world. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. They are fine and they look fantastic. Buttermilk Brined Rotisserie Chicken is something that I have loved my entire life.

To get started with this recipe, we must prepare a few ingredients. You can cook buttermilk brined rotisserie chicken using 12 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Buttermilk Brined Rotisserie Chicken:
  1. Make ready 1 whole chicken- under 4 pounds
  2. Make ready Brine
  3. Get 2 Cups Buttermilk
  4. Get 1/4 cup olive oil
  5. Take 1 TBS Sea salt
  6. Prepare 1 tsp garlic powder
  7. Get For Cooking
  8. Prepare 1/2 medium yellow onion- large dice
  9. Prepare 2 TBS Poultry Seasoning- about
  10. Make ready 2 tsp garlic powder
  11. Take 1 TBS Butter- split in half
  12. Prepare Salt and Pepper TT
Instructions to make Buttermilk Brined Rotisserie Chicken:
  1. Add all ingredients in the "Brine" Section and chicken minus giblet bag and neck to a gallon size bag or container big enough to hold chicken and brine. Place in refrigerator for 24-48 hours.
  2. After chicken has soaked in brine for up to 48 hrs remove chicken from brine to a cutting board. Get rid of brine-no longer needed.
  3. Rub poultry season, S&P, Garli Powder on inside and outside of chicken. Put.5 TBS Butter under skin of each breast. Place diced onion in cavity of chicken.
  4. Now truss your chicken and attach rotisserie spits. https://www.instructables.com/id/How-to-Truss-a-Chicken/
  5. Place chicken in rotisserie- I used Instant Pot Vortex plus. Cook 380* for 50-60 minutes or until internal temperature is at least 165*(I usually go for about 180-200)

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