|
| 2 | cups water |
| 1/4 | cup kosher (coarse) salt |
| 1/4 | cup packed brown sugar |
| 2 | cans or bottles (12 oz each) beer or nonalcoholic beer, chilled |
| 1 | whole chicken (3 to 3 1/2 lb) |
|
| 3 | teaspoons paprika |
| 1/2 | teaspoon seasoned salt |
| 1/4 | teaspoon onion powder |
| 1/4 | teaspoon garlic powder |
| 1/4 | teaspoon pepper |
| 2 | tablespoons vegetable oil |
Serve with...
Cheesy Potatoes
Total Time:
1 hour 0 min
| 1. | 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. |
| 2. | 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. |
| 3. | 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. |
|
| 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. |
Nutrition Information:
280 ( 160); 18g ( 4 1/2g, 0g); 85mg; 720mg; 0g ( 0g, 0g); 27g 15%; 0%; 0%; 8% 0 ; 0 ; 4 ; 1 0