Beer-Brined Roast Chicken

This is the best roast chicken I have ever made in 50+ years of cooking. I've made it several times and the chicken has always come out moist and flavorful. I substitute carrots instead of the small potatoes, as my husband prefers mashed potatoes, and onion wedges for the pearl onions. The recipe is definitely a keeper and the only way I will make roast chicken now.

Oh my. I’m hooked. This is hands down the best chicken I’ve ever made. I plan to use this brine and will try cooking in the air fryer and grilling.

I cut the brine ingredients back pee Randy note and was not impressed with the result. Chicken was dry. I used vegetable oil rather than butter due to dairy alleegy of guest so maybe that influenced also. But, vegetables on the tray were undercooked after 45 munutes. So, wouldn't try this again. Didn't rate as didn't follow the recipe.

This is the best roast chicken I’ve ever made - hands down. As many others have said, you can drastically reduce the salt (I used 1 bottle of beer, 2 cups water, chopped a white onion, sage, sprigs of thyme, and 3 heaping tablespoons of salt and brown sugar) - I cram the chicken in a Tupperware container and pour the cooled brine over. I prefer the Pearl onions with fingerling potatoes and carrots. Brussel sprouts are good, but I feel the texture is better if you roast on a sheet pan separately.

I made the modified brine that one of the notes suggested. Although I added an entire bottle of beer instead of the one cup. So delicious! I made the recipe exactly as written. Luckily I had three bags of pearl onions and fresh sage growing outside. The veggies roasted with the chicken had a wonderful, subtle flavor, as did the chicken itself. Will definitely make again soon. We preferred those vegetables cooked with the chicken but they were all delicious.

The brine is way too salty and ruins whatever other charms the recipe may have. Cut the salt way back - half or a quarter and you may save it.

Followed the recipe but was pressed for time and brined for only 5 hrs. Sufficient given the hefty amount of salt. Upped the temp to 375 F. A good 75 min of cooking needed. lager added before cooking resulted in too much liquid and very soggy Brussel sprouts. Would use half the amt next time. Overall a good chicken and quick brine but will skip the Brussel sprouts and use carrots instead next time.

Juicy, but not worth the effort. I couldn’t tell much difference using the lager (maybe needed a stronger tasting brand?). It’s also a very expensive recipe for something that’s not that exciting. I didn’t find that the aromatics added to the brine infused the chicken with the flavor. I would just add the thyme and sage at the end when roasting. Also remember to let the chicken get to room temperature before cooking. Other than that , I recommend drinking this with sparkling cider.

Is using brussel sprouts or other bitter veggies (e.g. turnips) would recommend using a bit of brine instead of a beer for basting. Cooking already bitter veggies in beer just doubles down on bitter.

Made this and lessened the salt - ok but nothing great. I like a plain roasted chicken better!

Made this over the holidays, and my husband declared it the best roasted chicken he had ever had. I used sliced regular onions instead of pearl, and added parsnips since we had them on hand. All good.

Wonderful. As suggested by others, I cut down on the salt in the brine. I roasted the Brussels sprouts separately with olive oil and balsamic vinegar for that last 30 minutes. I roasted the chicken atop carrots, parsnips, sectioned onions and chunks of russet potatoes. Otherwise I followed the recipe. Really delicious.

Fantastic! Use a tablespoon of salt & pepper for the veggies. (Half at prep, half after cooked.)

Supremely moist chicken, well flavored. Heeded prior notes, used 1/3 cup of kosher salt. She is not a fan of mushy brussels under the chicken, next time will just roast all of the veg together separately.

This is our go to recipe for a biiiig free range farm chicken that needs more lovin'. You can totally play with it, and I do agree Randy, it's too much salt, but I don't know if it's because Himalayan salt "salts" more than kosher salt. A good ratio for us now is: 8 cups water, 2 cups beer or wine or cider, for 100ml to 120ml of Himalayan salt, tops! We do 100ml on our side. If you want to add in some of Jamie Oliver's chicken recipe, shove some butter on the breasts but UNDER the skin.