Beer-brined Chicken
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Equipment
- Oven
Ingredients
- 4 cups water, (1 quart)
- 3 cups stout, or dark beer
- 2 cups apple juice
- ½ cup sea salt, plus ½ teaspoon, divided
- ½ cup light brown sugar, packed
- 1 teaspoon paprika
- 1 sprig fresh rosemary, plus 1 tablespoon chopped, divided
- 1 bay leaf
- 1 whole chicken, (about 2 kilos / 3½-4 lbs)
- ¼ cup butter, melted, (¼ block / ½ stick)
- ¼ teaspoon black pepper
Instructions
- In a large pot, chicken, add the water, stout, apple juice, ½ cup salt, brown sugar, paprika, rosemary sprig, and bay leaf. Stir to mix together and salt and sugar dissolved.
- Add the chicken to the pot, cover, and place in the fridge for at least 2 hours or as long as 4 hours.
- When you are ready to cook, preheat your oven to 220° C (425° F). Place a rack in a baking pan, and you will need some foil.
- Remove the chicken from the brine, drain, and pat dry. Tie the legs together to keep the best shape. Place chicken in the pan, cover loosely with foil, bake for 45 minutes.
- While the chicken is baking, to a small bowl, add the butter, chopped rosemary, ½ teaspoon salt and black pepper.
- After 45 minutes, remove the foil from the chicken, set the foil aside, and brush the butter mixture over the chicken. Bake uncovered for 15-20 minutes or until cooked through.
- Remove chicken to a cutting board and cover loosely with the foil you set aside. Let stand for 10 minutes, then cut into pieces and place on a serving platter.
- Serve with sides of your choice.
Notes
Low cost per serving.
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