Beer-Brined Chicken

 

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

• 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.