- 4 quarts water
- 5 tablespoons salt
- 4 tablespoons Imperial Sugar Extra Fine Granulated Sugar
- 4 lemons, cut into 1/4-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 roasted 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 listed under "chicken" in order listed, reserving 1/2 of one can of beer for later use.
- Once brine has cooled, add chickens until they are fully immersed in liquid. Cover and let sit for 50 minutes on stove top.
- While chickens are absorbing brine, make rub by mixing spices and seasonings in quantities specified. Set aside.
- Preheat oven to 325°F. You may have to remove the second rack in your oven and move the other rack lower, so that chicken will fit in while standing upright.
- Remove chickens from brine. Coat chicken all over, including inside cavity, with spice rub.
- Open the rear cavity of the chicken and carefully place it over beer can, so only about an inch of can is showing.
- Stand beer can chickens upright in a roasting pan large enough to allow space between two chickens.
- Pour 2 quarts of brine into pan. Add remaining 1/2 can beer.
- Roast chickens uncovered for about 1.5 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 sauce combine jarred gravy with 1 cup of defatted chicken drippings.
Imperial Sugar Insight
This recipe was shared with us by Sweetalk Community Member Mya Z.