Buttermilk Brined Chicken

• 1- 1/2 teaspoon Peppercorns
• 1 teaspoon Allspice Berries
• 2 teaspoons Chicken Base (or Chicken Bouillon Cubes)
• 2 quarts Water
• 1/2 cups Sea Salt
• 1 teaspoon Sage
• 1 teaspoon Curry Powder (scant)
• 1/2 teaspoons Thyme
• 1 teaspoon Rosemary
• 1/2 teaspoons Garlic Powder
• 1 teaspoon Parsley
• 1 teaspoon Basil
• 3/4 teaspoons Celery Seed
• 3/4 teaspoons Paprika
• 1/2 teaspoons Mustard
• 2 whole Bay Leaves
• 1 whole Chicken
• 2 cups Buttermilk
• 4 Tablespoons Butter Or Margarine

1. Brine: Combine all the ingredients (except chicken, buttermilk, and butter) in a sauce pan.
2. Bring to a boil.
3. Cool to room temperature.
4. Place whole chicken in a Ziploc bag.
5. Pour brine ingredients over chicken.
6. Add buttermilk.
7. Seal bag and refrigerate for 16-24 hours.
8. Remove chicken from bag and rinse thoroughly.
9. Pat dry and place in a baking dish.
10. Brush with butter.
11. Heat oven to 350 degrees.
12. Bake chicken at 350F for about an hour, then reduce heat to 250F.
13. Note: If outside of chicken is getting done too quickly (getting too brown), cover with foil.
14. Bake till meat is falling off the bones, about 3 hours.

peppercorns, berries, chicken, water, salt, sage, curry, thyme, rosemary, garlic, parsley, basil, celery, paprika, mustard, bay leaves, chicken, buttermilk, butter

Taken from tastykitchen.com/recipes/main-courses/buttermilk-brined-chicken/ (may not work)