Buttermilk Brined Chicken
Ben O'DonoghueIngredients:
- 8 chicken thigh skin on
Brine
- 500ml butter milk
- 1 onion
- 2 cloves garlic
- 1tbsp salt
- 1tsp cracked black pepper
Dressing
- 1 cup Sour cream
- 1 cup Buttermilk
- 2 tbsp chopped Chives
- 1 tbsp Dijon mustard
- 1 tbsp Honey
- 2 tbsp Apple cider vinegar
- 1 cup Extra Virgin Olive Oil
- 1 large brown onion diced
Iceberg Lettuce with Burnt Onion Dressing Salad
- 1 x iceberg lettuce
- 50gm Parmesan cheese
- 1 lemon
- 1 tbsp chopped dill
- 1 tbsp chopped chives
- 1 tbsp chopped tarragon
Method:
Brine
- Place all the ingredients into a blender and pulse. Then marinade the chicken in this brine for 24 hrs
- To grill the chicken, drain and pat the chicken dry and BBQ until cooked
- If deep frying, take it straight from the brine into your spiced flour and deep fry until cooked
Dressing
- Fry the diced onions in ¼ of the olive oil until they start to burn or darken then drain and cool. Discard the oil.
- Combine the buttermilk and sour cream.
- In a clean bowl combine the mustard, honey, and vinegar and whisk the remaining olive oil into the vinegar mixture making a emulsified dressing. Then add the buttermilk and sour cream. Season with salt and pepper and fold in the cold fried onions.
Iceberg Lettuce with Burnt Onion Dressing Salad
- Cut the washed iceberg lettuce into wedges about eight. Dress with a good squeeze of lemon juice. Arrange on your please and dress well with your burnt onion dressing.
- Finely grate Parmesan cheese over each and sprinkle with the chopped herbs. Serve each with a BBQ or fried chicken thigh.
For chef quality results, we recommend using Anolon cookware!
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