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 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
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.
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-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
GRILLED BEER-BRINED WHOLE CHICKEN
The results are so juicy and flavorful, you may never grill an un-brined chicken again!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 7h20m
Yield 4
Number Of Ingredients 6
Steps:
- To make brine, in 3-quart saucepan, mix salt, sugar and chili powder. Stir in 1 1/2 cups of the water. Heat to boiling over medium heat, stirring frequently. Reduce heat to medium-low; cook 2 to 4 minutes, stirring frequently, until most of salt is dissolved. Remove from heat. Stir in remaining 3 cups water and the beer. Cool, stirring occasionally, until room temperature and all salt is dissolved, about 20 minutes.
- Remove and discard neck and giblets from chicken. Rinse chicken with cold water. Place chicken in large resealable food-storage plastic bag. Add brine. Squeeze bag to remove excess air, bringing brine up around chicken to cover; seal bag. Set bag in medium bowl; refrigerate 5 to 6 hours to marinate.
- Heat gas or charcoal grill for indirect grilling as directed in owner's manual. Remove chicken from brine; discard brine. Insert meat thermometer so tip is in thickest part of inside thigh and does not touch bone. Place chicken over unheated area on grill; cover grill. Cook with medium heat 1 1/4 to 1 3/4 hours or until thermometer reads 180°F and legs move easily when lifted or twisted.
Nutrition Facts : Calories 290, Carbohydrate 3 g, Cholesterol 135 mg, Fat 2, Fiber 0 g, Protein 45 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 1910 mg, Sugar 2 g, TransFat 0 g
ROAST BRINED CHICKEN
Make and share this Roast Brined Chicken recipe from Food.com.
Provided by PalatablePastime
Categories Chicken Breast
Time P1DT2h
Yield 4-5 serving(s)
Number Of Ingredients 14
Steps:
- Mix together salt, brown sugar, and water in saucepan until sugar and salt dissolve.
- Bring to a boil, then remove from heat, add herb/spices and allow to cool to room temp.
- Place chicken in a food-safe plastic bag and add slices of 1 lemon to the bag or place in the chicken cavity.
- Add the brine to the bag, making sure the chicken is covered completely.
- Seal bag, removing as much air as possible, and refrigerate for 24 hours, agitating brine mixture from time to time.
- The next day, remove chicken from the brine and discard brine.
- Rinse chicken with water and pat dry with paper towels.
- Place chicken in a roasting pan and stuff cavity with additional sliced lemon, fresh thyme sprigs, if desired.
- Tuck additional garlic cloves under the skin of the chicken, if desired.
- Rub skin with unsalted butter and seaon with salt and pepper.
- Roast chicken at 400F until the internal temp reaches 170F and the leg moves easily in the joint, 1 1/2- 2 1/2 hours.
Nutrition Facts : Calories 593.4, Fat 35, SaturatedFat 10, Cholesterol 160.4, Sodium 14312.2, Carbohydrate 30.7, Fiber 1, Sugar 27.1, Protein 38.3
More about "beer brined roast chicken recipes"
BEER BRINED ROAST CHICKEN - THE BEERONESS
From thebeeroness.com
Estimated Reading Time 2 mins
BEER-BRINED BBQ CHICKEN - TASTY KITCHEN
From tastykitchen.com
EASY BEER MARINADES FOR CHICKEN (THE ULTIMATE GUIDE)
From craftbeering.com
BEER BRINED FRIED CHICKEN RECIPE | LIFE'S AMBROSIA
From lifesambrosia.com
BEER-BRINED ROASTED CHICKEN BY CHEF ALESSANDRO | THE …
From bc.thegrowler.ca
BEER BRINED CHICKEN ON THE GRILL - GRILLING COMPANION
From grillingcompanion.com
CHICKEN BRINE - FOR THE JUICIEST ROAST CHICKEN OF YOUR LIFE ...
From recipetineats.com
HOW TO USE BEER FOR THE PERFECT ROAST CHICKEN
From parade.com
BEER BRINED ROAST CHICKEN FOOD- WIKIFOODHUB
From wikifoodhub.com
BEER-BRINED BBQ CHICKEN RECIPE - THE TELEGRAPH
From telegraph.co.uk
BASIC BEER BRINE RECIPE + VARIATIONS | CRAFT BEERING
From craftbeering.com
BEER BRINED FREE RANGE CHICKEN | COOKING WITH BEER | BEER BRINE
From chefs-table.homebrewchef.com
BEER-BRINED AND BACKYARD BARBECUED BEER CAN CHICKEN
From livefirerepublic.com
BEER BRINE RECIPE TO KEEP CHICKEN BREASTS MOIST - DELISHABLY
From delishably.com
BEER-BRINED ROAST CHICKEN | THE STAR
From thestar.com
DRY-BRINED BEER-CAN CHICKEN RECIPE | MYRECIPES
From myrecipes.com
BEER-MARINATED ROAST CHICKEN RECIPE | BON APPéTIT
From bonappetit.com
BEER BRINED BBQ CHICKEN - COOKS WELL WITH OTHERS
From cookswellwithothers.com
RICK BAYLESSFIRE-ROASTED ROTISSERIE CHICKEN - RICK BAYLESS
From rickbayless.com
BEER-BRINED ROASTED CHICKEN - ADAMS FAIRACRE FARMS
From adamsfarms.com
GUINNESS BEER CHICKEN RECIPE – EVERYDAY DISHES & DIY
From everydaydishes.com
ROASTED BEER BRINED TURKEY — LISA DAWN BOLTON
From lisadawnbolton.com
BEER-BRINED ROAST CHICKEN | THE LOCAL PALATE
From thelocalpalate.com
LEMON HERB BRINED BEER CAN ROASTED CHICKEN - IMPERIAL SUGAR
From imperialsugar.com
BEER BRINE CHICKEN WINGS - BEEYONDCEREAL
From beeyondcereal.com
CRISPY BEER CHICKEN - EASY CHICKEN RECIPES
From easychickenrecipes.com
DELICIOUS BEER BRINED SMOKED CHICKEN - LEARN TO SMOKE MEAT …
From smoking-meat.com
BEER-BRINED BBQ CHICKEN RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
CITRUS BEER BRINED SMOKED CHICKEN - LADY BEHIND THE CURTAIN
From ladybehindthecurtain.com
BEER-BRINED ROASTED CHICKEN WINGS – WILD FORK FOODS
From wildforkfoods.com
GRILL RECIPE: BLACKENED BEER-BRINED CHICKEN BREASTS - KITCHN
From thekitchn.com
BEER-BRINED ROAST CHICKEN | TASTE MAKERS - THE NEW YORK TIMES
From nytimes.com
BEER BRINED CHICKEN RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
BEER-BRINED CHICKEN IN THE BIG EASY OIL-LESS FRYER
From pinterest.ca
BEER BRINED ROAST CHICKEN - NANCY'S RECIPES
From nancysrecipes.weebly.com
BRINED BEER CHICKEN RECIPE | WOOLWORTHS
From woolworths.com.au
BEER BRINED BEER CAN CHICKEN - MANITOBA CHICKEN
From manitobachicken.ca
You'll also love