Today's recipe is for Beer-Brined Chicken in the Big Easy Oil-Less Fryer. Brining always helps make chicken juicy and beer has tenderizing tendencies.
48 oz water
1 cup Kosher salt
1/2 cup brown sugar
1 cup orange juice
4, 12 oz. bottles Blue Moon Belgian White Beer
Approximately 20 cloves
Duck fat in a can (helps to make the chicken skin crispy)
1 - 1.5 tsp Dried rosemary
1 - 1.5 tsp Black pepper
1 tsp Saffron salt (or Kosher salt)
Mix water, orange juice, salt and sugar in a large non-metallic pot until salt and sugar are fully dissolved.
Add the beer and cloves, stir and then add the chicken.
Place a lid on the pot and refigerate the chicken over night.
The next day, discard the beer brine and use paper towels to wipe any excess salt from the surface of the chicken.
Spray the chicken with duck fat oil as a binder.
Season all sides with the rosemary, salt and pepper.
Place the chicken in the Big Easy basket and then put in the pre-heated Big Easy Oil-Less Fryer on high heat.
Cook the chicken until the thick part of the breast is 165 degrees F or 170 - 175 F in the thigh. Total cook time for a chicken in the Big Easy is ususally 2 hours plus or minus. More importantly cook the chicken until the safe internal temperatures are achieved.