Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, buttermilk brined rotisserie chicken. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Buttermilk Brined Rotisserie Chicken is one of the most popular of current trending foods in the world. It is appreciated by millions every day. It is simple, it’s fast, it tastes yummy. Buttermilk Brined Rotisserie Chicken is something which I’ve loved my whole life. They’re fine and they look fantastic.

Remove from the brine, drain excess, pat dry, and season liberally with salt. This Rotisserie Chicken is juicy, tender, and a great way to enjoy a whole roasted chicken. Brined in a savory buttermilk brine, then cooked on a rotisserie on the grill, this chicken is unlike any other you've had before. When ready to grill, lift the chicken from the brine, letting any excess liquid drip back into the bowl.

To begin with this particular recipe, we have to prepare a few components. 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. Prepare 1 whole chicken- under 4 pounds
2. Prepare Brine
3. Make ready 2 Cups Buttermilk
4. Take 1/4 cup olive oil
5. Take 1 TBS Sea salt
6. Make ready 1 tsp garlic powder
7. Get For Cooking
8. Take 1/2 medium yellow onion- large dice
9. Get 2 TBS Poultry Seasoning- about
10. Make ready 2 tsp garlic powder
11. Prepare 1 TBS Butter- split in half
12. Take Salt and Pepper TT

The brine consisted of fresh herbs (oregano, thyme & rosemary), a dozen cloves of minced garlic, buttermilk, hot sauce, kosher salt and sugar. On the spit with drip pan potatoes. Move bag to distribute brine to cover the chicken. Place bag in a baking dish (in case of leaks or spills) and into the refrigerator.

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)

Move bag to distribute brine to cover the chicken. Place bag in a baking dish (in case of leaks or spills) and into the refrigerator. Combine buttermilk, salt, and pepper in a large resealable plastic bag. Place the chicken in a gallon-size resealable plastic bag and pour in the buttermilk. If the chicken won't fit in a gallon-size bag, double up two plastic produce bags to prevent leakage and tie the bag with a piece of twine.

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