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Beer Brined Chicken

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Ingredients
  

  • 5 12 oz beers* a brown or scottish ale works best - just not too hoppy
  • 3/4 cup Kosher salt I have used coarse sea salt as well
  • 1/2 cup sugar I typically use a little less than this
  • 1 lemon quartered
  • 1 bunch of thyme
  • 1 onion coursely chopped
  • 3 bay leaves
  • 5 cloves of garlic smashed
  • 2 Quarts of ice heaping

Instructions
 

  • Place everything but the ice in a pot and bring to a boil. Simmer for about 10 minutes or so. Just be sure all of the salt and sugar have incorporated into the brine.
  • 2. Remove from the heat and add all of the ice. Let the brine cool down completely before adding your chicken. Cover and place in the fridge for 12 to 24 hours.
  • 3. Remove the bird from the brine and give it a good rinse. Pat it dry and place it into a dutch oven, breast down.
  • 4. I like to pour 2 tablespoons of melted butter over the back before I put it in the oven. Roast at 350 for an hour.
  • 5. After the hour, flip the bird (hehe), and pour 2 tablespoons over the breast. Cover the breast with a bit of foil to help prevent drying. Roast for another hour.
  • 6. Remove the chicken from the oven and let it rest. I like to let it rest for an hour so that I can carve it with my hands. It is still warm, but I don't get burned fingers. And, if you are anything like me, you will eat those tasty little "oysters" and not share them with anyone!

Notes

* For the beer, we have used Kilt Lifter (local AZ beer) as well as Sierra Nevada's Tumbler (a seasonal). My husband says the best beer will be the brown or scottish ale at the local brewery in your neck of the woods.
Adapted from The Homebrew Chef