Name: Beer-Brined Roast Chicken
Total time: 14 h 15 min
Ingredients: 3 cups lager , such as Budweiser, for brining; ¼ cup table salt for brining; ¼ cup packed dark brown sugar for brining; 1 onion , peeled and quartered; 4 garlic cloves , peeled and smashed; 1 tablespoon coriander seeds; 1 tablespoon peppercorns; 8 bay leaves; 8 sprigs fresh thyme; 4 (3-inch) strips lemon zest; 1 (4-pound) whole chicken , giblets discarded; 1 tablespoon vegetable oil

Why This Recipe Works

We wanted to take roast chicken to a whole new level. We've been known to brine chickens here in the test kitchen in a mixture of salt and water to season them and protect them from drying out during roasting. We built upon that knowledge and brining success by adding beer to our brine. Because many flavor molecules aren't soluble in water, adding beer allowed us to get more flavor into the chicken. The alcohol present in the beer absorbed flavor molecules that water alone could not. We added onion, garlic, coriander seeds, peppercorns, bay leaves, thyme sprigs, and lemon zest, along with brown sugar, to our brine. The beer unlocked the flavors in the seasonings, while the salt in the brine helped carry those flavors into the meat. The added sugars in the beer plus the brown sugar boosted the browning of the skin. We tested several types of beer and found that all worked well, from mild lagers to hoppy IPAs. In the end, we achieved a juicy, beautifully roasted chicken with mahogany skin and meat that was full of aromatic flavors.

Before You Begin

We developed this recipe primarily with Budweiser, for its simple lager flavor. We tested with other styles of beer and found that they each contributed subtle nuances; feel free to use the beer style of your choice. Note that nonalcoholic beer will result in a less flavorful chicken but will still yield great results.

Instructions

Whisk beer, salt, and sugar in large bowl until salt and sugar have dissolved, about 1 minute. Add onion, garlic, coriander seeds, peppercorns, bay leaves, thyme sprigs, and lemon zest. Place chicken, breast side down, on cutting board. Using kitchen shears, cut through bones on either side of backbone; discard backbone. Flip chicken breast side up and press on breastbone to flatten. Submerge chicken, breast side down, in brine; cover; and refrigerate for at least 12 hours or up to 48 hours.

Adjust oven rack to upper-middle position and heat oven to 425 degrees. Set wire rack in rimmed baking sheet. Transfer chicken, breast side up, to prepared rack. Pat chicken dry, tuck wingtips behind back, and remove any spices with paper towels. Brush skin evenly with oil. Roast chicken until well browned and breasts register 160 degrees and thighs register 175 degrees, 50 minutes to 1 hour.

Transfer chicken, breast side up, to carving board and let rest, uncovered, for 30 minutes. Carve and serve.