Thursday, January 10, 2013

Samuel Adams roast chicken recipe

I grew up in a household where the beer du juor was typically a Coors Light or a Keystone Light. Needless to say, my family is not known for their ability to pick a good brew. Luckily, the Beer Gods blessed me with a more discriminating palate and I enjoy a wide variety of beers. From lagers to ales to framboise to stouts-I will try them all. If I am feeling particularly creative, I will cook with them all, too! One night, last summer, while peering into the refrigerator, I glanced at a bottle of Samuel Adams and a whole chicken and inspiration struck. The rest, they say, is history.

  • 1/4 cup kosher salt
  • 1 cup hot water
  • whole chicken
  • 1 12 ounce bottle Samuel Adams Boston Lager
  • 1 stick butter
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried marjoram
  • 1 teaspoon minced garlic
Mix kosher salt and 1 cup hot water in a container large enough to hold the chicken and immerse it completely in water. Stir until salt is dissolved then add chicken and cover with cold water. Place in refrigerator to brine for at least one hour. Preheat oven to 350 degrees F and line a 9X13 pan with foil. Set aside. Melt butter in a saucepan and slowly add the beer. After the foam has come down, stir in rosemary, marjoram and garlic and bring to a boil. While the beer mixture is cooking, drain and rinse the chicken,patting it dry with paper towels. If desired, sprinkle with a little salt and pepper before placing it in the foil lined pan. Pour beer mixture into pan with chicken and baste the bird before placing it in the oven to roast. Roast for 90-120 minutes, basting the chicken every 15 minutes, until a meat thermometer reads 180 degrees F when inserted into the thickest part of a thigh. Remove from oven and let rest 10 minutes before carving.

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