For Delicious Roast Chicken, Try A Jacques Pepin-Approved Brine
NEWS
BY TIM FORSTER
Brine adds flavor to your roast chicken and ensures it gets tender. "Salt Fat Acid Heat" author Samin Nosrat uses a specific type of brine — and
French chef Jacques Pépin loves it.
Nosrat soaks her chicken in buttermilk, the fermented leftover dairy product of butter churning. Buttermilk adds tanginess and tenderness to the brine.
The lactic acid in buttermilk works as a tenderizer by breaking down collagen proteins. Then, the sugar in buttermilk helps
crisp and brown the chicken skin.
For a simple buttermilk brine, all you need is a couple of cups of buttermilk and salt. Use a tablespoon of salt for every cup of buttermilk or 2 pounds of chicken.
Fully cover the chicken in the buttermilk and rotate it periodically. Soak it anywhere from a few hours to a day — don't leave it for longer, or you may cure your chicken.
