Whether you grill, bake, or roast, brining your poultry will help lock in flavor and moisture.
Ingredients
- 2 cups water
- 1/4 cup coarse kosher salt
- 1/4 cup packed brown sugar
- 2 cans or bottles beer or nonalcoholic beer
- 1 whole chicken
- Dry rub seasoning blend
Directions
In an extra-large resealable food-storage plastic bag, add water, kosher salt, and brown sugar. Stir until salt and sugar are dissolved. Stir in beer. Add chicken. Tightly seal bag and refrigerate at least 8 hours but no longer than 24 hours.
Line baking pan with foil. Remove chicken from brine; rinse thoroughly under cool running water and pat dry. Discard brine.
Place chicken, breast side up, in the pan. Apply dry rub into chicken skin.
Bake for 1 hour 15 minutes at 375°F or until juice of chicken is clear when the thickest piece is cut to bone.
