Beer-Brined Chicken - cooking recipe

Ingredients

Brine and Chicken
2 cups water
1/4 cup kosher salt (coarse)
1/4 cup brown sugar, packed
2 (12 ounce) cans beer, chilled (or nonalcoholic beer)
1 whole chicken (3 to 3 1/2 lb)
Rub
3 teaspoons paprika
1/2 teaspoon seasoning salt
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper (optional)
2 tablespoons vegetable oil (or softened butter)

Preparation

Line 2-quart bowl or saucepan with 2-gallon resealable food-storage plastic bag. Add water, kosher salt and brown sugar; stir until salt and sugar are dissolved. Stir in beer. Add chicken. Tightly seal bag; refrigerate at least 8 hours but no longer than 24 hours.
Line 13x9-inch pan with foil. Remove chicken from brine; rinse thoroughly under cool running water and pat dry with paper towels. Discard brine. Place chicken, breast side up, in pan. Refrigerate uncovered 1 hour to dry chicken skin. Meanwhile, in small bowl, mix all rub ingredients except oil; set aside.
Heat oven to 375\u00b0F Brush oil over chicken. Sprinkle with seasoning mixture; rub into chicken skin. Bake 1 hour 15 minutes to 1 hour 30 minutes or until juice of chicken is clear when thickest piece is cut to bone (170\u00b0F for breasts; 180\u00b0F for thighs and drumsticks). Let stand 15 minutes for easiest carving.
Time-Saver Tip:
You can skip the step of refrigerating the brined chicken 1 hour to dry the skin. This step results in a crispier skin, a technique used in Chinese cooking.