Beer-Brined Chicken

• 4 cup water
• 3 cup stout or dark beer
• 2 cup apple juice
• 1/2 cup salt
• 1/2 cup light brown sugar
• 1 tsp paprika
• 1 each sprig fresh rosemary and 1 tablespoon chopped
• 1 each bay leaf
• 1 each whole chicken 3.5 to 5lbs
• 1/4 tsp black pepper
• 1/2 stick melted butter

1. Combine water, beer, apple juice, 1/2 cup salt, brown sugar, paprika, rosemary sprig and bay leaf in large Dutch oven.
2. Stir until salt and sugar are dissolved.
3. Add chicken cover refrigerate 2 to 4 hours.
4. Preheat oven to 425F.
5. Remove chicken from brine, pat dry.
6. Tie drum sticks together to maintain best shape.
7. Place on rack in roasting pan.
8. Cover loosely with foil bake 45 minutes.
9. Remove foil.
10. Combine butter 1 tablespoon of chopped for rosemary remaining half teaspoon of salt and pepper in a small bowl brush over chicken.
11. Big 15 to 20 minutes or until cooked through.
12. Remove chicken to cutting board cover loosely with foil let stand 10 minutes before cutting into pieces.

water, stout, apple juice, salt, light brown sugar, paprika, rosemary, bay leaf, chicken, black pepper, butter

Taken from cookpad.com/us/recipes/361953-beer-brined-chicken (may not work)