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beer-brined chicken

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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

Details

Preparation

Step 1

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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