Beer-Brined Chicken in the Big Easy Oil-Less Fryer
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
- 1 chicken
- 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.
- Remove the chicken from the basket and serve!