Ingredients

• 1 whole chicken (4 to 5 pounds)

• 7 oz (200g) Better Bird Brine mix

• 8 cups buttermilk

*Click on the spice(s) for more suggested uses

Directions

• Whisk the brine mixture into the buttermilk to dissolve. 

• Submerge the chicken and refrigerate for 12 hours.

• Remove the chicken from the brine, pat dry without rinsing, and allow it to rest at room temperature for one hour.

• Place chicken on a roasting tray and position in the oven with legs to the rear of the oven.

• Roast at 425° F for 15 minutes, then lower the oven temperature to 400° F. Continue cooking for an additional 40 minutes or until a quick-read thermometer shows the internal temperature is 165° F.