Beer Brined Roast Chicken
INGREDIENTS
Brine and Chicken
- 2 c water
- 1/4 c kosher salt
- 1/4 c packed brown sugar
- 2 bottles beer, CHILLED
- 1 whole chicken. (3 - 3.5 lbs)
Rub
- 1 Tbsp paprika
- 1/2 tsp seasoned salt
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp pepper
- 2 Tbsp vegetable oil
PREPARATION
- 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 rub 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.
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JMagGuthrie - 2014-10-25
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Topic revision: r1 - 2014-10-25 - JMagGuthrie