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Buttermilk-Brined Roasted Chicken
Ingredients
  • subheading: FOR THE BRINE:
  • 1 quart buttermilk
  • 2 teaspoons pink Himalayan salt
  • 2 teaspoons garlic powder
  • 1 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon dry rosemary
  • 1 teaspoon dry sage
  • 3 bay leaves
  • subheading: FOR ROASTING THE CHICKEN:
  • 1 5-pound chicken
  • 1 lemon, cut in half then quartered
  • 6 sprigs fresh rosemary
  • small handfull fresh thyme
  • ½ medium onion
  • 1 tablespoon extra virgin olive oil
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