Beer Brined Chicken - Recipe

     This roast chicken is hands down the best ever.  When I sat down and took a bite I wanted to get up and do a little happy dance, it was that good.  The meat is juicy from the brine spiked with dark beer, herbs, and molasses -turned into heaven on earth.  Yes, I am excited about this one.  I roasted the ones below on the Big Green Egg on two vertical roasters.  The Egg added just the right touch of smoky flavor.

Beer Brined Chicken

(Serves 8-10)

Brine

1 Gallon Water

3 T. Molasses

1 c. Kosher Salt

48 oz. Dark Beer

1 Lemon sliced

2 Bay Leaves

4 Sprigs Fresh Rosemary

1 Onion peeled and sliced

1 Head Garlic peeled and roughly chopped

2 (3-lb.) Whole Chickens

4 T. Olive Oil

Kosher Salt

Combine all brine ingredients in a large stock pot.  Stir until the salt is dissolved.  Add the chickens breast side facing down.  Make sure the chickens are covered with liquid.  If you need to add water, do so.  Cover the pot and place in the refrigerator overnight.  The next day, when you are ready to roast,  preheat the oven or outdoor oven (Big Green Egg with the plate setter in place legs up), to 400 degrees Fahrenheit.  Remove the chickens from the brine and rinse them off.  Pat the chickens dry, place in a roaster breast side up, rub with olive oil, then kosher salt.  If you are using the Big Green Egg, try using vertical poultry roasters and place them in 2 disposable aluminum foil pans (doubled up for strength).  Position the chickens on the vertical roasters as though they were standing up.  Roast for 1 - 1 1/2 hours, until a thermometer inserted in the thickest part of the breast and near where the breast meets the thigh reaches 170 degrees Fahrenheit.  Remove from the oven or Egg and rest for fifteen minutes before carving.  Serve warm.