Buttermilk brine

Filmjölkslag

Acid and salt together, for thighs and wings

You need
  • 5 dl buttermilk or filmjölk
  • 2 msk coarse salt
  • 1 msk honey
  • 2 garlic cloves, crushed
  • 1 tsk black pepper

The acid is doing something the salt cannot. Lactic acid loosens the proteins at the surface, so the outer few millimetres stay tender through a hotter, faster cook than a plain brine would survive.

Four to eight hours on thighs and wings, and no more than four on breast. Wipe the excess off rather than rinsing: what clings will brown, and what drips will burn.