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Beer-Brined Chicken




Source of Recipe


Terri B (EDC)


Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=10411.1

List of Ingredients




1/2 cup salt
2 tablespoons sugar
3 teaspoons chili powder
4 1/2 cups water, divided
1 12-ounce can beer
1 3 1/2-pound whole frying chicken

Recipe



1. To make brine, in large saucepan, combine salt, sugar, and chili powder. Stir in 1 1/2 cups water. Bring to a boil over medium heat, stirring frequently. Reduce heat to medium-low; cook and stir 2 to 4 minutes or until most of salt is dissolved. Remove from heat. Add remaining 3 cups of water and can of beer; stir to blend. Cool 20 minutes or until room temperature, stirring occasionally until all salt is dissolved.

2. Remove and discard neck and giblets from chicken. Rinse chicken with cold water. Place chicken in resealable food storage plastic bag. Add brine. Squeeze bag to remove excess air, bringing brine up around chicken to over; seal bag. Set bag in medium bowl. Refrigerate 5 to 6 hours to marinate.

3. Heat grill to medium heat for indirect cooking as directed by manufacturer. When ready to grill, remove chicken from brine; discard brine. Place chicken on unheated section of grill. Cook 1 1/4 to 1 3/4 hours or until chicken is fork-tender, its juices run clear, and instant-read thermometer insertred into thigh registers 180F.

NOTE: To bake chicken, heat oven to 350F. Remove chicken from brine; discard brine. Place chicken in shallow roasting pan. Bake at 350F for 1 1/4 to 1 3/4 hours.