Beer-Brined Roasted Chicken

Nut-free
Soy-free
Low-Carbohydrate
Low-Sodium
Dish type
Dinner
Serves
6
Ready in
1 hour, 40 minutes*

Ingredients

  • 1/3 cup kosher salt
  • 1/4 cup packed light brown sugar
  • 2 tbsp. molasses
  • 2 bay leaves
  • 2 (12-oz.) bottles dark beer
  • 1 (4- to 5-lb.) whole chicken
  • 2 tbsp. olive oil
  • 1 1/2 tsp. cajun seasoning

Directions

Prep Time
10 minutes*
Cook Time
1 hour 30 minutes*
Ready in
1 hour, 40 minutes*
  1. For the brine, in a medium saucepan combine 2 1/2 cups water, salt, brown sugar and molasses. Place over medium-high heat; bring to boiling. Add bay leaves; cook and stir 3 to 4 minutes or until salt and sugar dissolve. Remove from heat; let cool 15 minutes. Pour into a bowl or container large enough to hold the chicken; stir in beer. Set aside.
  2. Remove giblets and neck from chicken. Place chicken in brine. Cover and refrigerate 12 to 24 hours, turning occasionally.
  3. Preheat oven to 375°F. Lightly coat a roasting rack and pan with nonstick cooking spray. Remove chicken from brine; discard brine. Pat dry with paper towels. In a small bowl combine oil and seasoning; rub on chicken. Tie legs together with kitchen twine; tuck wings under. Place chicken on rack in pan, breast side up.
  4. Roast 1 hour, 20 minutes to 1 hour, 30 minutes, or until an instant-read thermometer registers 165°F when inserted into the thickest part of the breast and thigh. Transfer chicken to a cutting board; cover loosely with foil. Let stand 15 minutes. Carve, and serve.

Nutritional Information

Serving Size
1
Per Serving
Calories 760, Calories Fat 410, Total Fat 46g, Saturated Fat 12g, Cholesterol 265mg, Sodium 380mg, Carbohydrate 0g, Protein 83g
Serving Size1
Calories760
Calories Fat410
Calories (fat) extra53
Total Fat46g
Total Fat (extra)71
Saturated Fat12g
Saturated Fat (extra)60
Cholesterol265mg
Cholesterol (extra)88
Sodium380mg
Sodium (extra)16
Potassium674mg
Carbohydrate0g
Fiber0g
Protein83g
Omega30g
Vitamin A486IU
Vitamin A (extra)10
Iron3mg
Iron (extra)21