Beer-Brined Roast Chicken

Recipe from Adrienne Cheatham

Adapted by The New York Times

Updated Feb. 28, 2024

Beer-Brined Roast Chicken
Suzy Allman for The New York Times
Total Time
2 hours, plus cooling and brining
Rating
5(424)
Comments
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This recipe, from the chef Adrienne Cheatham of Red Rooster Harlem in New York, pairs a whole roast chicken, brined overnight in lager, with roasted potatoes, brussels sprouts, pearl onions and sage. The resulting bird is crisp-skinned, with juicy, flavorful meat. —The New York Times

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Ingredients

Yield:4 to 6 servings

    For the Brine

    • 1cup kosher salt
    • ⅔cup packed light brown sugar
    • 4cloves garlic, lightly crushed
    • 1leek (white and light green part), quartered
    • 5sprigs thyme
    • 7sprigs sage
    • 2shallots, halved and peeled
    • 3(12-ounce) bottles lager-style beer

    For the Chicken and Vegetables

    • 1whole chicken (4 to 4½ pounds) 
    • 1½pounds Brussels sprouts, trimmed and cut in half lengthwise
    • 1½ pounds fingerling potatoes (or other small potato), cut in half lengthwise
    • 2cups whole peeled pearl onions
    • 2tablespoons chopped fresh sage
    • 1teaspoon freshly grated lemon zest
    • 3tablespoons vegetable oil
    • Salt and freshly ground black pepper
    • 3 to 4sprigs sage
    • 3tablespoons butter, softened
    • 1(12-ounce) bottle lager-style beer
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

999 calories; 49 grams fat; 15 grams saturated fat; 0 grams trans fat; 21 grams monounsaturated fat; 9 grams polyunsaturated fat; 81 grams carbohydrates; 16 grams dietary fiber; 30 grams sugars; 51 grams protein; 2040 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Prepare the brine: In a large pot combine 8 cups water, the salt and the sugar and bring to a simmer over high heat, stirring to help dissolve the salt and sugar. Remove from heat and add garlic, leek, thyme, sage and shallots; let cool to room temperature.

  2. Step 2

    Place the chicken in a deep container large enough to hold it and the brine. Pour the cooled brine over the chicken. Pour in the 3 bottles of beer until the chicken is submerged; cover and refrigerate overnight.

  3. Step 3

    Prepare the chicken and vegetables: Heat oven to 350 degrees. Combine the brussels sprouts, potatoes, onions, chopped sage and lemon zest in a large bowl. Drizzle with oil and season with salt and pepper; toss to evenly coat.

  4. Step 4

    Remove the chicken from the brine and pat the skin dry with paper towels. Place about half of the vegetables in the bottom of a roasting pan or large sauté pan and set the chicken on top. Rub the butter evenly over the top of the chicken to coat. Pour the bottle of beer into the pan and arrange the sage sprigs in the pan around the chicken.

  5. Step 5

    Roast the chicken for 1 hour, basting every 20 minutes with the liquid in the pan.

  6. Step 6

    Increase the oven temperature to 400 degrees. Spread the remaining vegetables on a baking sheet and place on a low rack or the bottom of the oven. Cook until the chicken skin is golden brown and crisp and the vegetables are just tender and slightly charred, 20 to 30 more minutes, stirring the vegetables and basting the chicken once halfway through.

  7. Step 7

    Let the chicken rest for 10 minutes before carving. Plate chicken with a mix of roasted veggies and the vegetables from the pan. Spoon the reduced cooking liquid from the pan over the top.

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Ratings

5 out of 5
424 user ratings
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Comments

Randy

That's far more brine than needed. It is also too heavy on salt and cost. In a brine there is no gain from using leeks and shallots instead of onion; all it does is double the cost with no flavor benefit.
Revised Brine: 2C water, 1 C beer, 3T salt, 3T sugar, 1C onion diced, 1 clove garlic, 1 sprig thyme, 2 sprigs sage.
Put the bird & brine in a large Ziploc bag, refrigerate overnight.
Roast bird and veg separately, degrease & deglaze drippings. Who needs to eat all that fat?

KensCooking

I would suggest that your house guest has probably only tried overcooked boiled Brussels Sprouts, which are terrible.

I say make recipe this as written. They can try a sprout and change their mind, or not. My guess is, they will realize that properly prepared Brussels sprouts are really good and remember you always as the person who showed them the difference!

Louise

Outstanding! I followed the recipe exactly EXCEPT I substituted carrots for the Brussels sprouts. We do not like Brussels sprouts no matter how they are cooked. Chicken was very moist and the veggies were oh so yummy too. Next time I would serve the gravy on the side instead of pouring it over the chicken. Otherwise, perfect!

SK19118

I made this mainly to use up leftover beer from a party and it may be the best chicken I ever made. Brined as directed. Roasted in cast iron skillet at 425 for an hour. Stuffed cavity with lemons, thyme, onion. Didn’t roast with vegetables but scattered onion, garlic, thyme around and they, along with jus, were divine. A real win. Wow.

Christine

This was too salty for me, which is a shame because I can see and taste that it would be delicious otherwise. The vegetables that were sheet baked were fantastic! This is probably the one recipe where I did not study the comments before making and I should have. Next time I will follow Randy's recommendations.

Katherine

Made as written and found the brine WAY too salty. Masked the taste of the chicken.

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Credits

Adapted from Adrienne Cheatham

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