Take the chicken and place on a cutting board. Butcher the chicken into 8 pieces, traditional (2 leg, 2 thigh, 2 breast, 2 wings) or un-conventionally (cleavertized the bird into smaller pieces). Place into a container, large enough to hold all the pieces and pour the Hop & Herb Buttermilk mixture over the top. Cover and refrigerate for 12 – 48 hours. This will give the buttermilk time to tenderize the meat and infuse the flavors of the herbs and hops into the flesh.