beer-brined chicken

beer-brined chicken
beer-brined chicken

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Brine and Chicken

  • 2

    cups water

  • 1/4

    cup kosher (coarse) salt

  • 1/4

    cup packed brown sugar

  • 2

    cans or bottles (12 oz each) beer or nonalcoholic beer, chilled

  • 1

    whole chicken (3 to 3 1/2 lb) see savings

  • Rub

  • 3

    teaspoons paprika

  • 1/2

    teaspoon seasoned salt see savings

  • 1/4

    teaspoon onion powder

  • 1/4

    teaspoon garlic powder

  • 1/4

    teaspoon pepper

  • 2

    tablespoons vegetable oil see savings

  • add ingredients to list

Directions

1. Line 2-quart bowl or saucepan with 2-gallon resealable food-storage plastic bag. Add water, kosher salt and brown sugar; stir until salt and sugar are dissolved. Stir in beer. Add chicken. Tightly seal bag; refrigerate at least 8 hours but no longer than 24 hours. 2. Line 13x9-inch pan with foil. Remove chicken from brine; rinse thoroughly under cool running water and pat dry with paper towels. Discard brine. Place chicken, breast side up, in pan. Refrigerate uncovered 1 hour to dry chicken skin. Meanwhile, in small bowl, mix all rub ingredients except oil; set aside. 3. Heat oven to 375 degrees F. Brush oil over chicken. Sprinkle with seasoning mixture; rub into chicken skin. Bake 1 hour 15 minutes to 1 hour 30 minutes or until juice of chicken is clear when thickest piece is cut to bone (170 degrees F for breasts; 180 degrees F for thighs and drumsticks). Let stand 15 minutes for easiest carving.

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