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Lemon-Herb Brined, Beer Can Roasted Chicken
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Lemon-Herb Brined, Beer Can Roasted Chicken
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While the chicken is dry roasting with a delicous rub on the outside, the inside is being bathed with steamy beer and lemon-herb brine, keeping the chicken  wonderfully moist.

Prep time
Bake/Cook time
Plan for

Brining time 50 minutes

4 - 8 servings
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Lemon-Herb Brined, Beer Can Roasted Chicken
Extra Fine Granulated Sugar
Light Brown Sugar
Prep time :
Bake/Cook time :
Plan For

Brining time 50 minutes

Yield :
4 - 8 servings



  • 4 quarts water
  • 5 tablespoons salt
  • 4 tablespoons Imperial Sugar Extra Fine Granulated Sugar
  • 4 lemons, cut into quarter-inch slices
  • 2 cinnamon sticks
  • 3 bay leaves
  • 1 handful fresh rosemary
  • 8 cloves garlic, crushed
  • 1 tablespoon peppercorns, crushed
  • 2 whole roasting chickens
  • 2 cans light beer



  • 1 jar gravy
  • 1 cup pan drippings from roasting chicken, defatted


  1. To brine chicken, bring water placed in a stock pot to a boil over medium high heat. Turn off burner, and add remaining ingredients for chicken in order listed, reserving half of beer in each can for later use.
  2. Chickens should be immersed in liquid. Cover and let sit for 50 minutes on stovetop.
  3. While chickens are absorbing brine, make rub by mixing spices and seasonings in quantities specified. Preheat oven to 325° F. Remove chickens from brine, and set on beer cans, stuffing cavities.
  4. Place them breast side up on the beer cans in a roasting pan large enough to allow space between two chickens.
  5. Pour 2 quarts of brine into pan. Coat birds with spice rib.
  6. Roast chickens uncovered for about 2 hours, rotating pan 4 times.
  7. When a thermometer inserted into thickest part of each leg reads 165°F, birds are fully cooked. Using tongs, free beer cans and discard them.
  8. To make beer sauce, simmer gravy with 1 cup of defatted pan drippings over medium heat. Reduced to desired consistency. Curve roasted chickens on cutting board. Serve with beer sauce and choice of sides.
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