If you’re a skeptic, all I gotta say is, try it once. Use bottled beer that you’d actually drink and chill it to make this a fair trial. You may not like it even so, but most folks who drink beer, do. This is a good weekend thing because of the overnight investment in brining and the roasting and drying time.
Beer Brined Roast Chicken
- 2 c water
- 1/4 c kosher salt
- 1/4 c packed dark brown sugar
- 2 12-oz bottles beer (chilled, NOT room temperature)
- 1 whole chicken (3 - 3.5 lbs)
- 1 Tbsp paprika
- 1/2 tsp seasoned salt
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp ground black pepper
- 2 Tbsp vegetable oil
- Place jumbo zipper bag in large bowl.
- Combine water, salt, and brown sugar.
- Stir until salt and sugar dissolve. Add beer.
- Add chicken. Seal bag and refrigerate up to 24 hours.
- Line 13″ x 9″ pan with foil.
- Remove chicken from brine and rinse under cold water.
- Pat dry with paper towels.
- Place chicken in foil-lined pan, breast side up.
- Refrigerate 1 hour to let skin dry.
- In small bowl, mix remaining ingredients except oil. Set aside.
- Heat oven to 400.
- Brush oil over chicken, sprinkle with rub and rub in.
- Bake 1 hour and 15 minutes or until breast is 170 degrees.