Beer-Brined Chicken
Beer-Brined Chicken

Hey everyone, it’s Jim, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, beer-brined chicken. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Beer-Brined Chicken is one of the most favored of current trending meals on earth. It’s appreciated by millions daily. It is simple, it’s quick, it tastes yummy. They’re fine and they look wonderful. Beer-Brined Chicken is something which I’ve loved my whole life.

Remove chicken from brine; rinse thoroughly under cool running water and pat dry with paper towels. Place chicken, breast side up, in pan. This brining chicken recipe calls for brining the chicken in water, beer, sugar and salt, then seasoning with a flavorful rub before baking for an unbeatable taste. Set on the grill grates over the drip pan so the chicken balances on the can and legs like a.

To get started with this particular recipe, we have to prepare a few components. You can cook beer-brined chicken using 11 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Beer-Brined Chicken:
  1. Take 4 cup water
  2. Take 3 cup stout or dark beer
  3. Take 2 cup apple juice
  4. Get 1/2 cup salt
  5. Take 1/2 cup light brown sugar
  6. Make ready 1 tsp paprika
  7. Take 1 each sprig fresh rosemary and 1 tablespoon chopped
  8. Take 1 each bay leaf
  9. Prepare 1 each whole chicken 3.5 to 5lbs
  10. Make ready 1/4 tsp black pepper
  11. Take 1/2 stick melted butter

Mix together the ingredients for the rub. Toss the chicken pieces evenly in the rub. Place wings and thighs directly on the smoker rack. Recipe by: Lena Clayton Combine the mixture with the beer in a plastic container.

Steps to make Beer-Brined Chicken:
  1. Combine water, beer, apple juice, 1/2 cup salt, brown sugar, paprika, rosemary sprig and bay leaf in large Dutch oven. Stir until salt and sugar are dissolved. Add chicken cover refrigerate 2 to 4 hours.
  2. Preheat oven to 425°F. Remove chicken from brine, pat dry. Tie drum sticks together to maintain best shape. Place on rack in roasting pan. Cover loosely with foil bake 45 minutes.
  3. Remove foil. Combine butter 1 tablespoon of chopped for rosemary remaining half teaspoon of salt and pepper in a small bowl brush over chicken. Big 15 to 20 minutes or until cooked through. Remove chicken to cutting board cover loosely with foil let stand 10 minutes before cutting into pieces.

Place wings and thighs directly on the smoker rack. Recipe by: Lena Clayton Combine the mixture with the beer in a plastic container. Place the chicken in the brine and, if necessary, weigh down with a heavy dinner plate to completely submerge. Stir until salt and sugar have dissolved. Add chicken and cover with plastic wrap.

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