BEER-BRINED CHICKEN

Beer-Brined Chicken image

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

Ingredients

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

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