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Prep 15min
Total11hr40min
Servings6
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Ingredients
Brine and 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)
Rub
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
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Steps
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.
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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.
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