Buttermilk Brined Roasted Beer Butt Chicken
The tastiest chicken you will ever roast.
3½- to 4# Lum Farm broiler chicken
2 cups buttermillk
12 oz beer can
Stir 2 tablespoons of kosher salt into the buttermilk to dissolve. Place the chicken in a gallon-size resealable plastic bag and pour in buttermilk. Seal it and squish the buttermilk all around the chicken. Place on a rimmed plate and refrigerate for 24 hours. Turn the bag from time to time so every part of the chicken gets marinated but that’s not essential.
Pull the chicken from the fridge an hour before you plan to cook it. Turn grill on high. Remove the chicken from the plastic bag and scrape off as much buttermilk as you can without being obsessive.
Take one can of beer and pour into glass to drink. Fill can half way with water. Insert can into cavity of chicken so the the can and both legs allow the chicken to stand upright.
Place on grill and adjust heat to indirect medium. Cook until chicken is at 165 degrees in the thickest part of the thigh, about an hour and a half.
Let rest 10 minutes before carving.
Special thanks to Ed Andrews for this fabulous recipe! Ed Andrews lives on Orcas Island and wows friends far and wide with his culinary creativity. One of the things he most looks forward to once quarantining is over is to have friends back at his table to feast!