Serves 6
240 min
Beer-Can Brined Chicken
Recipe GLPR67bcf078f5e591
A showstopping roasted chicken brined and cooked upright on a beer can for tender, juicy meat and crispy skin. The brine ensures maximum moisture while the vertical cooking method creates even browning and a stunning presentation.
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Ingredients
1 large whole chicken, about 2 kg (4.5 lb)
3.5 litres water for brine
150 g salt
100 g sugar
2 lemons, sliced
1 can (440 ml) gluten-free beer
2 teaspoons salt for rub
1 teaspoon freshly ground black pepper
Directions
Combine the salt, sugar, and water in a large saucepan over medium-high heat. Stir constantly until the salt and sugar dissolve completely and the mixture comes to a boil. Pour into a clean bowl or container large enough to hold both the liquid and the whole chicken. Add the lemon slices, then let the brine cool to room temperature. Cover and refrigerate for at least 2 to 3 hours until completely chilled.
Submerge the whole chicken in the chilled brine, ensuring it is fully covered by liquid. Cover the container and refrigerate overnight, about 8 hours, but no longer than 12 hours, as extended brining will make the chicken excessively salty.
Remove the chicken from the brine and pat it thoroughly dry with paper towels, working carefully to remove all surface moisture. Place the dried chicken on a wire rack set in a large roasting tin and refrigerate, uncovered, for 6 to 8 hours to allow the skin to dry further and develop crispness during roasting. Remove the chicken from the refrigerator 30 minutes before cooking to bring it closer to room temperature.
Preheat the oven to 200°C (180°C fan/gas 6). Arrange the oven racks so the upright chicken will fit inside comfortably. In a small bowl, combine the salt and black pepper for the rub. Pour half of the beer from the can into a measuring cup or jug, leaving the can half-full. Place the half-full beer can in the center of a deep roasting pan. Massage the salt-and-pepper rub over the entire surface of the chicken, including inside the cavity. Carefully position the chicken upright over the beer can so the can fits into the cavity.
Carefully transfer the pan with the upright chicken to the oven. Roast for 1 hour to 1 hour and 20 minutes, checking every 15 minutes to ensure the chicken remains upright and stable. If the chicken tips over, remove it from the oven, refill the beer can with the reserved beer, and reposition the chicken. The chicken is cooked when an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) reads 74°C (165°F), or when piercing the same area with a skewer releases clear juices with no pink. If not fully cooked, return to the oven for another 10 minutes and check again. Carefully lift the chicken off the can, loosely drape with foil, and rest for 10 minutes in a warm place before serving.
