EASTER RECIPE - Beer-Brine Roasted Chicken

This recipe takes a while to prepare but it’s always worth it once it’s done. The brine makes the chicken tender while the second refrigeration helps the skin crisp when roasting. It’s the perfect dish for an important dinner!

Servings: 4 | Prep Time: Over 24 Hours | Cook Time: 1 Hour 30 Minutes

Total Time: Over 24 Hours

Ingredients:

1 cup Water
1 tsp         Cloves
1 Tbsp Whole Peppercorns
½ cup Salt
2 cup Ice
22 oz Brown Ale
5 lb         Whole Chicken
1 tsp         Salt
1 tsp         Pepper
2-3         Onions, diced




Directions:

1. In a large pot over a med-high heat stir together the water, cloves, peppercorns, and salt until salt has dissolved completely. 
2. Remove mixture from heat then add ice and stir until all is melted. 
3. Stir in beer as well. 
4. Rinse the chicken and put it into the large pot, cover, and then refrigerate for minimum 12 hours. 
5. When ready remove chicken from brine, rinse, and pat to dry. 
6. Place chicken in a roasting pan and place in refrigerator for another 12 hours to make sure the skin is dry. 
7. Now you’re ready to cook. 
8. Preheat oven to 425 degrees and sprinkle the chicken with salt and pepper. 
9. Place onions inside trussed chicken and around the chicken in the pan. 
10. Roast chicken for 1- 1 ½ hours then allow 10 minutes for it to rest before carving.