Recipe by Jackie Dodd
Serves: about 4 servings
- 1 cup water
- 1 teaspoon cloves
- 1 tablespoon whole peppercorns
- 1/2 cup kosher salt
- 2 cups crushed ice
- 1 22-ounce bottle brown ale 1 5-pound whole chicken, raw
- 1 cup hoisin sauce
- 2 tablespoons honey
- 2 tablespoons soy sauce
- 2/3 cup stout
- 1/8 teaspoon cayenne pepper
1. In a pot over medium-high heat, combine the water, cloves, peppercorns and salt. Stir until the salt dissolves; remove from heat. Add the ice and brown ale; stir until the ice is melted and the brine is cold to the touch.
2. Place the chicken in a large non-reactive pot or bowl. Pour the brine over the chicken, cover and refrigerate at least 8 hours (or up to 1 day ahead).
3. Preheat the oven to 425 degrees F. Remove the chicken from the brine and rinse well, inside and out.
4. Place the chicken on a rack inside a roasting pan. Roast 30 minutes.
5. In a pot over medium-high heat, add the hoisin, honey, soy sauce, stout and cayenne. Bring to a boil, stirring constantly until the mixture has reduced and thickened, about 8 minutes.
6. After 30 minutes, reduce the oven to 350 degrees F. Brush the chicken all over with the hoisin glaze. Re-brush with glaze every 15 to 20 minutes until the chicken breast temperature reaches 165 degrees F on a meat thermometer, about 45 to 60 additional minutes. Let rest 10 minutes before carving.