BEER-BRINED CHICKEN
Flavorful, moist and delicious! Those are the results you'll get with brining-give it a try. I found this recipe at Betty Crocker site. You can cook this in the oven as the directions state or cook it on the grill. Could even cook it using the beer-can chicken method on the grill or the oven, for even moister chicken.
Provided by diner524
Categories Whole Chicken
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- 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.
- 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.
- Heat oven to 375°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°F for breasts; 180°F for thighs and drumsticks). Let stand 15 minutes for easiest carving.
- Time-Saver Tip:
- You can skip the step of refrigerating the brined chicken 1 hour to dry the skin. This step results in a crispier skin, a technique used in Chinese cooking.
BEER-BRINED CHICKEN
Flavorful, moist and delicious! Those are the results you'll get with brining-give it a try.
Provided by Betty Crocker Kitchens
Categories Entree
Time 11h40m
Yield 6
Number Of Ingredients 11
Steps:
- 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.
- 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.
- Heat oven to 375°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°F for breasts; 180°F for thighs and drumsticks). Let stand 15 minutes for easiest carving.
Nutrition Facts : Calories 280, Carbohydrate 0 g, Cholesterol 85 mg, Fat 1, Fiber 0 g, Protein 27 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 720 mg, Sugar 0 g, TransFat 0 g
BEER-BRINED BARBECUE CHICKEN
Provided by Food Network Kitchen
Time 9h
Yield 8 servings
Number Of Ingredients 16
Steps:
- Brine the chicken: Combine 1 can of beer, the salt, granulated sugar, hot sauce and bay leaves in a very large bowl and whisk until the salt and sugar dissolve. Add the remaining 2 cans of beer, 4 cups water and the chicken. Cover and refrigerate overnight.
- Make the barbecue sauce: Combine the orange juice, vinegar, onion, garlic, ketchup, brown sugar, honey, Worcestershire sauce and chili powder in a small saucepan. Bring to a boil, then reduce the heat to medium low and simmer, stirring occasionally, until slightly thickened, about 20 minutes. Let cool slightly, then puree in a blender until smooth. (The sauce can be made up to 1 day ahead; cover and refrigerate.)
- Preheat a grill to medium low and brush the grates with vegetable oil. Remove the chicken from the brine and pat dry with paper towels. Lightly season the chicken with salt, then arrange on the grill, skin-side up. Cover and cook until marked, about 12 minutes per side. Continue cooking, flipping and basting the chicken with the barbecue sauce every 3 to 4 minutes (keep covered in between), until a thermometer inserted into the center of a breast registers 165 degrees F, about 15 more minutes. Transfer to a platter and let rest 5 minutes before serving.
BEER-BRAISED CHICKEN
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat a large pot over medium-high heat. Add the bacon and cook until browned, about 5 minutes. Remove with a slotted spoon and transfer to a paper-towel-lined plate. Season the chicken with salt and pepper and dredge in flour, shaking off the excess. Add the olive oil to the drippings in the pot. Add the chicken in batches and cook over medium-high heat until golden on the bottom, 6 to 7 minutes, then flip and sear the other side, about 1 minute.
- Add the beer, onions, potatoes, mustard, sugar, thyme and 1 cup water to the pot and stir, making sure the chicken is fully submerged. Simmer until the chicken is cooked through, about 15 minutes. Discard the thyme and stir in the bacon and parsley.
BEER-BRAISED CHICKEN THIGHS
Provided by Rachael Ray : Food Network
Time 2h5m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Pat the chicken thighs dry, and season with salt and pepper.
- Heat 1 tablespoon extra-virgin olive oil in a Dutch oven over medium-high heat, add the chicken and brown on both sides in 2 batches.
- Remove the chicken to a plate and spoon out 1/2 the drippings, and add the andouille sausage. Brown for 2 minutes and then add the onion, celery, pepper, garlic, and thyme, and cook to soften, for about 10 minutes over medium heat.
- Add the flour, stir 1 to 2 minutes, and then pour in the beer and let the foam subside. Stir in the tomatoes, stock, and hot sauce. Let the sauce thicken a bit, and then slide the chicken into the pot and simmer to cook through. Serve with warm crusty bread, or cool and store for make-ahead meal.
BEER-BRINED BEER-CAN CHICKEN
Tons of tailgaters and backyard grillers swear by beer-can chicken, but we've always wondered if the technique is more fun than function. Sticking a whole chicken on a can of beer is a cool party trick, but is it the best way to cook the bird? We tested the method every which way, and the truth is, the beer doesn't impart much flavor or moisture. The beer reaches only about 165 degrees F-not even boiling. The can, however, serves an important purpose: It lets you cook the chicken in an upright position so the skin gets crisp all over, similar to a rotisserie chicken. (Translation: You could actually use a soda can, with similar results.) For real beer flavor, we beer-brined the bird before grilling and filled the drip pan with beer, too.
Provided by Food Network Kitchen
Categories main-dish
Time 4h
Yield 4 servings
Number Of Ingredients 17
Steps:
- Make the brine: Combine the beer, brown sugar, salt, orange zest, orange juice and cardamom pods in a bowl; stir until the sugar and salt dissolve.
- Put the chicken in a gallon-size resealable plastic bag and add the brine; seal and refrigerate 2 hours.
- Prepare the grill: For a charcoal grill, pile 3 to 4 pounds briquettes in the grill; ignite and let burn until the coals are ashy. For a gas grill, preheat to high.
- Prepare the chicken: Remove from the brine and pat dry; reserve the orange zest and cardamom. Rub the olive oil all over the skin. Loosen the skin on the breasts and legs with your fingers; rub 1 garlic clove under and over the skin. Combine the brown sugar, coriander, cumin, paprika, allspice, 1 1/2 teaspoons salt and a few grinds of pepper; rub under and over the skin of the chicken and inside the cavity.
- Pour half of the remaining beer can into a disposable 8-inch-square pan. Add the reserved orange zest to the pan. Poke 3 or 4 holes into the top sides of the beer can using a paring knife. Add the remaining 3 smashed garlic cloves and the reserved cardamom pods to the can.
- For a charcoal grill, bank the coals to both sides in two piles; nestle the pan with the beer between the coals and replace the top grill grate. For a gas grill, reduce the heat to medium on one side and turn off the burners on the other; place the pan under the grate on the unlit side.
- Set the chicken over the beer can, inserting the can into the cavity so 1 inch of the can is exposed. Set on the grill grates over the drip pan so the chicken balances on the can and legs like a tripod. Cover the grill and cook until the chicken is golden brown and a thermometer inserted into the thickest part of the thigh registers 165 degrees F. If using charcoal, this will take about 1 hour 20 minutes; add a handful of briquettes to each bank of coals every 30 minutes to maintain the heat. If using gas, it will take about 1 hour 5 minutes; carefully rotate the chicken halfway through.
- Remove the chicken from the grill, discard the can and transfer to a cutting board; let rest 10 minutes before carving.
WINE-BRINED GRILLED CHICKEN
Make and share this Wine-Brined Grilled Chicken recipe from Food.com.
Provided by Hey Jude
Categories Lunch/Snacks
Time 1h
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Rinse chicken and pat dry, trim off excess fat.
- In an 11x16-inch roasting pan, stir wine, shallots, tarragon, salt and sugar until salt and sugar are dissolved; add chicken quarters and turn to coat, cover and chill for 24 hours, turning occasionally.
- Lift chicken from brine; discard brine; rinse quarters and pat dry.
- Lay chicken quarters on a barbecue grill over medium-hot coals or medium heat on a gas grill; close lid on gas grill.
- Cook, turning frequently, until browned on both sides and no longer pink at the bone, about 35 minutes.
Nutrition Facts : Calories 638.9, Fat 35.4, SaturatedFat 10.1, Cholesterol 172.5, Sodium 3708.4, Carbohydrate 16.6, Fiber 0.7, Sugar 3.1, Protein 46
GRILLED BEER-BRINED CHICKEN
Make and share this Grilled Beer-Brined Chicken recipe from Food.com.
Provided by 1PugMom2
Categories Chicken
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Total Time: 30 minute In 6- to 8-quart noncorrosive (stainless steel, enamel-coated or plastic) container or stockpot, mix water, kosher salt and brown sugar, stirring until salt and sugar are dissolved.
- Stir in beer. Add chicken. Cover; refrigerate at least 8 hours but no longer than 24 hours.
- Line 15x10-inch pan with sides with foil. Remove chicken from brine; rinse thoroughly under cool running water and pat dry with paper towels. Discard brine. Place chicken in pan. Refrigerate uncovered 1 hour to dry chicken skin. Meanwhile, in small bowl, mix all rub ingredients except oil; set aside.
- Heat gas or charcoal grill for indirect cooking. Brush oil over chicken; sprinkle rub mixture over chicken. For two-burner gas grill, heat one burner to medium; place chicken on unheated side. For one-burner gas grill, place chicken on grill over low heat. For charcoal grill, move medium coals to edge of firebox; place chicken over drip pan. Cover grill; cook 15 minutes.
- Turn chicken over; cover grill and cook 20 to 30 minutes longer, turning occasionally, until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and drumsticks.
- Oven Directions: Make chicken as directed through step 3. Heat oven to 425°F Brush oil over chicken; sprinkle rub mixture over chicken. Bake 25 to 35 minutes or until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and drumsticks).
- High Altitude (3500-6500 ft): In step 4, turn chicken over; cover grill and cook 25 to 35 minutes longer, turning occasionally.
BEER BRINED BUFFALO WINGS
Make and share this Beer Brined Buffalo Wings recipe from Food.com.
Provided by Mebriella
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350°F Line cookie sheet with foil.
- In large bowl, beat brown sugar, salt and beer with whisk. Add chicken wings; toss gently to coat. Refrigerate 30 minutes to brine.
- In large resealable food-storage plastic bag, mix onion powder, garlic powder and paprika. Drain chicken; pat dry with paper towels. Discard brine. Add chicken to bag; toss until evenly coated. Place chicken on cookie sheet.
- In 1-quart saucepan, melt butter. Stir in pepper sauce. Heat to a simmer. Pour mixture over wings.
- Bake 30 to 35 minutes or until juice of chicken is clear when thickest part is cut to bone (165°F). If desired, shake extra pepper sauce over wings after baking.
Nutrition Facts : Calories 668, Fat 47.9, SaturatedFat 17.5, Cholesterol 205.3, Sodium 2390.2, Carbohydrate 8.8, Fiber 0.6, Sugar 3.7, Protein 42.6
BEER BRINE
Make and share this Beer Brine recipe from Food.com.
Provided by PalatablePastime
Categories < 30 Mins
Time 25m
Yield 1 quart
Number Of Ingredients 8
Steps:
- Place peppercorns, thyme, bay, garlic, water, salt, and brown sugar in a saucepan,.
- and heat to a boil, stirring until salt and brown sugar dissolves and mixture becomes.
- mostly clear.
- Remove from heat and stir beer. Allow to cool.
- Pour mixture over selected meat (chicken, pork, turkey, etc) in a food safe container or plastic bag, ensuring that meat is covered (make more brine if needed).
- Refrigerate meat and allow to brine for about 12 hours.
- Then remove meat from brine and pat dry, afterwards cooking as desired.
BEER-BRINED ROAST CHICKEN
This recipe, from the chef Adrienne Cheatham of Red Rooster Harlem in New York, pairs a whole roast chicken, brined overnight in lager, with roasted potatoes, brussels sprouts, pearl onions and sage. The resulting bird is crisp-skinned, with juicy, flavorful meat.
Provided by The New York Times
Categories dinner, main course
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Prepare the brine: In a large pot combine 8 cups water, the salt and the sugar and bring to a simmer over high heat, stirring to help dissolve the salt and sugar. Remove from heat and add garlic, leek, thyme, sage and shallots; let cool to room temperature.
- Place the chicken in a deep container large enough to hold it and the brine. Pour the cooled brine over the chicken. Pour in the 3 bottles of beer until the chicken is submerged; cover and refrigerate overnight.
- Prepare the chicken and vegetables: Heat oven to 350 degrees. Combine the brussels sprouts, potatoes, onions, chopped sage and lemon zest in a large bowl. Drizzle with oil and season with salt and pepper; toss to evenly coat.
- Remove the chicken from the brine and pat the skin dry with paper towels. Place about half of the vegetables in the bottom of a roasting pan or large sauté pan and set the chicken on top. Rub the butter evenly over the top of the chicken to coat. Pour the bottle of beer into the pan and arrange the sage sprigs in the pan around the chicken.
- Roast the chicken for 1 hour, basting every 20 minutes with the liquid in the pan.
- Increase the oven temperature to 400 degrees. Spread the remaining vegetables on a baking sheet and place on a low rack or the bottom of the oven. Cook until the chicken skin is golden brown and crisp and the vegetables are just tender and slightly charred, 20 to 30 more minutes, stirring the vegetables and basting the chicken once halfway through.
- Let the chicken rest for 10 minutes before carving. Plate chicken with a mix of roasted veggies and the vegetables from the pan. Spoon the reduced cooking liquid from the pan over the top.
Nutrition Facts : @context http, Calories 999, UnsaturatedFat 30 grams, Carbohydrate 81 grams, Fat 48 grams, Fiber 16 grams, Protein 51 grams, SaturatedFat 15 grams, Sodium 2040 milligrams, Sugar 30 grams, TransFat 0 grams
More about "beer brined chicken recipes"
BEER BRINED FREE RANGE CHICKEN | COOKING WITH BEER | BEER ...
From chefs-table.homebrewchef.com
BEER BRINE CHICKEN RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
BEER BRINED CHICKEN – CURIOSITY KILLED THE COOK
From curiositykilledthecook.com
BEER-BRINED BARBECUE CHICKEN - FOOD NETWORK
From foodnetworkaz.blogspot.com
BEER BRINED – MEAT DISTRICT
From eatmeatdistrict.com
HOW TO BRINE CHICKEN FOR SMOKING (BEST SMOKED CHICKEN ...
From craftbeering.com
BEER BRINED ROASTED ROSEMARY CHICKEN LEGS - THE BEERONESS
From thebeeroness.com
BEER-BRINED CHICKEN RECIPE - FOOD NEWS
From foodnewsnews.com
BEER BRINED BEER CAN CHICKEN RECIPE - FOOD NEWS
From foodnewsnews.com
BEER-BRINED ROASTED CHICKEN WINGS - WILD FORK FOODS
From wildforkfoods.com
GRILLED BEER BRINED CHICKEN FOOD- WIKIFOODHUB
From wikifoodhub.com
BEER BRINED GRILLED BUFFALO CHICKEN WINGS | SARCASTIC COOKING
From sarcasticcooking.com
OKTOBERFEST BEER BRINED CHICKEN WING RECIPE - RECIPESBEER.COM
From recipesbeer.com
BASIC BEER BRINE RECIPE + VARIATIONS | CRAFT BEERING
From craftbeering.com
4-B (BEER-BRINED, BEER-BUTT) CHICKEN – LOVE, FOOD & BEER
From lovefoodandbeer.com
BEER-BRINED ROAST CHICKEN | THE STAR
From thestar.com
BEER-BRINED CHICKEN WINGS - FOOD NEWS
From foodnewsnews.com
BEER BRINED CHICKEN – WINE & SPIRITS MAGAZINE
From wineandspiritsmagazine.com
BEER BRINED BBQ CHICKEN - COOKS WELL WITH OTHERS
From cookswellwithothers.com
BEER BRINE FOR CHICKEN - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
IRISH BEER CAN CHICKEN - FOOD CHANNEL
From foodchannel.com
BEER-BRINED BBQ CHICKEN RECIPE - LEITE'S CULINARIA
From leitesculinaria.com
BEER BRINED FRIED CHICKEN RECIPE - LIFE'S AMBROSIA
From lifesambrosia.com
BEER BRINED ROAST CHICKEN FOOD- WIKIFOODHUB
From wikifoodhub.com
BEER BRINED BBQ CHICKEN WINGS - COOKS WELL WITH OTHERS
From cookswellwithothers.com
BEER BRINED CHICKEN WINGS - LIFE'S AMBROSIA
From lifesambrosia.com
BEER-BRINED CHICKEN | RECIPE CART
From getrecipecart.com
BEER-BRINED BBQ CHICKEN | TASTY KITCHEN: A HAPPY RECIPE ...
From tastykitchen.com
BEER-BRINED BEER-CAN CHICKEN RECIPE - FOOD NEWS
From foodnewsnews.com
RECIPE FOR BEER BRINED CHICKEN | SAVVY COMPANY
From savvycompany.ca
BEER BRINED CHICKEN ON THE GRILL - GRILLING COMPANION
From grillingcompanion.com
BEER-BRINED CHICKEN DRUMMIES RECIPE - FOOD NEWS
From foodnewsnews.com
BEER-BRINED CHICKEN | COOKING WITH LOVE - GEEKYCOOKER
From geekycooker.com
BEER-BRINED ROAST CHICKEN | THE LOCAL PALATE
From thelocalpalate.com
BEER-BRINED CHICKEN - GLUTEN FREE RECIPES
From fooddiez.com
#course #main-ingredient #preparation #condiments-etc #poultry #easy #marinades-and-rubs #chicken #dietary #low-carb #low-in-something #meat #3-steps-or-less
You'll also love