Roasted Brined Bock Chicken
Due to traveling last week, I picked up a summer cold. I was craving chicken but didn’t want chicken soup. I decided to roast up a chicken because they always end up juicy and perfect. Something about roasting is magical.
1 Whole chicken
1 Beer (Shiner Bock)
2 tbs Tabasco or Pepper Sauce
½ cup Italian Dressing (for mopping)
1/4 cup Kosher Salt
1 tbs Black pepper
1 tbs Fresh thyme
1 tps Sage
2 tbs Butter
6 cups Chicken Stock
1. Remove the spine and giblets from the chicken and use them to create fresh chicken stock. (water, chicken, salt, and if you have onions, carrots, celery add them to pot, bring to boil and simmer to reduce to concentrate the flavor.
2. Take your split chicken and in a large container or ziplock add everything but the butter and brine for at least 24 hrs.
3. Put the chicken in a baking dish, rub butter under the skin and salt & pepper. .
4. Roast at 400 degrees with mopping of Italian dressing to keep it moist. (every 15mins) when juices run clear or the thickest part tops 165 degrees.