Lemon-Herb Brined, Beer Can Roasted Chicken
Prep time :
Bake/Cook time :
Brining time 50 minutes
4 - 8 servings
- 4 quarts water
- 5 tablespoons salt
- 4 tablespoons Imperial Sugar Extra Fine Granulated Sugar
- 4 lemons, cut into quarter-inch slices
- 2 cinnamon sticks
- 3 bay leaves
- 1 handful fresh rosemary
- 8 cloves garlic, crushed
- 1 tablespoon peppercorns, crushed
- 2 whole roasting chickens
- 2 cans light beer
- 1 tablespoon salt
- 1 tablespoon Imperial Sugar Light Brown Sugar
- 1 tablespoon onion powder
- 1 teaspoon paprika
- 1 jar gravy
- 1 cup pan drippings from roasting chicken, defatted
- To brine chicken, bring water placed in a stock pot to a boil over medium high heat. Turn off burner, and add remaining ingredients for chicken in order listed, reserving half of beer in each can for later use.
- Chickens should be immersed in liquid. Cover and let sit for 50 minutes on stovetop.
- While chickens are absorbing brine, make rub by mixing spices and seasonings in quantities specified. Preheat oven to 325° F. Remove chickens from brine, and set on beer cans, stuffing cavities.
- Place them breast side up on the beer cans in a roasting pan large enough to allow space between two chickens.
- Pour 2 quarts of brine into pan. Coat birds with spice rib.
- Roast chickens uncovered for about 2 hours, rotating pan 4 times.
- When a thermometer inserted into thickest part of each leg reads 165°F, birds are fully cooked. Using tongs, free beer cans and discard them.
- To make beer sauce, simmer gravy with 1 cup of defatted pan drippings over medium heat. Reduced to desired consistency. Curve roasted chickens on cutting board. Serve with beer sauce and choice of sides.
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