Buttermilk Brined Rotisserie Chicken

Name: Buttermilk Brined Rotisserie Chicken
Total time: 3600 s
Yield: 3-5 servings
Cuisine: American
Ingredients: 1 whole chicken- under 4 pounds; 2 Cups Buttermilk; 1/4 cup olive oil; 1 TBS Sea salt; 1 tsp garlic powder; 1/2 medium yellow onion- large dice; 2 TBS Poultry Seasoning- about; 2 tsp garlic powder; 1 TBS Butter- split in half; Salt and Pepper TT

Stephanie @stephanieg

I adapted my recipe from a recipe I found here: https://instantpotcooking.com/instant-pot-vortex-rotisserie-chicken/

Stephanie @stephanieg

I adapted my recipe from a recipe I found here: https://instantpotcooking.com/instant-pot-vortex-rotisserie-chicken/

Saved

Ingredients

2 days 1 hour

3-5 servings

1whole chicken- under 4 pounds
Brine
2 CupsButtermilk
1/4 cupolive oil
1 TBSSea salt
1 tspgarlic powder
For Cooking
1/2medium yellow onion- large dice
2 TBSPoultry Seasoning- about
2 tspgarlic powder
1 TBSButter- split in half
Salt and Pepper TT

Saved

Steps

2 days 1 hour

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)