Recipe
Beer-Brined Roast Chicken
For the original recipe and instructions, see: "Beer-Brined Roast Chicken" at cooking.nytimes.com
Notes
Preheat oven to 350 degrees F (175 degrees C). Roast whole (thawed) chickens for 20 minutes per pound, plus an additional 15 minutes. It was salty - maybe I left some brine inside of the bird. Also, the vegetables burned when I put it on the bottom of the oven as suggested so should be on the lower rack, not bottom of oven.
Ingredients
- FOR THE BRINE:
- 1 cup kosher salt
- ⅔ cup packed light brown sugar
- 4 cloves garlic, lightly crushed
- 1 leek (white and light green part), quartered
- 5 sprigs thyme
- 7 sprigs sage
- 2 shallots, halved and peeled
- 3 (12-ounce) bottles lager-style beer
- FOR THE CHICKEN AND VEGETABLES:
- 1 whole chicken (4 to 4 1/2 pounds)
- 1 ½ pounds Brussels sprouts, trimmed and cut in half lengthwise
- 1 1/2 pounds fingerling potatoes (or other small potato), cut in half lengthwise
- 2 cups whole peeled pearl onions
- 2 tablespoons chopped fresh sage
- 1 teaspoon freshly grated lemon zest
- 3 tablespoons vegetable oil
- Salt and freshly ground black pepper
- 3 to 4 sprigs sage
- 3 tablespoons butter, softened
- 1 (12-ounce) bottle lager-style beer
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