Flavorful, moist and delicious! Those are the results you'll get with brining -- give it a try.
Recipe from Betty Crocker
11 hrs 40 mins
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)
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
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 degrees 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 degrees F for breasts; 180 degrees F for thighs and drumsticks). Let stand 15 minutes for easiest carving.
High Altitude (3500-6500 ft): In step 4, turn chicken over; cover grill and cook 25 to 35 minutes longer, turning occasionally.
Per Serving: cal. (kcal) 280, Fat, total (g) 18, chol. (mg) 85, sat. fat (g) 5, pro. (g) 27, vit. A (IU) 729, sodium (mg) 720, iron (mg) 1, Lean Meat () 6, Fat () 2, Percent Daily Values are based on a 2,000 calorie diet
See More Shop Related Products