Beer-Brined Cast Iron Roast Chicken with Crispy Skin
This beer-brined roast chicken delivers exceptional flavor and moisture through an overnight brine featuring lager or festbier, aromatics, and a two-step cooking process. The extended brining time infuses the meat with subtle hoppy notes while ensuring tenderness, while the air-drying step creates perfectly crispy skin. Finished in a blazing hot cast iron skillet then roasted, this technique produces restaurant-quality results perfect for Sunday dinners or special occasions. The combination of stovetop searing and oven finishing guarantees golden, crackling skin with juicy, well-seasoned meat throughout.
Ingredients
- 2 ½ cups salt
- 1 ¼ cups sugar
- 1 onion, sliced
- 2 lemons, halved
- 2 liters beer, lager or festbier
- 4 bay leaves
- 5 cloves garlic, smashed
- 10 peppercorns
- 2 quarts ice
- 1 whole chicken
- salt and pepper, to taste
- ½ cup neutral oil
Instructions
- 1
Combine salt, sugar, onion, lemons, beer, bay leaves, garlic, and peppercorns in large pot and bring to boil until salt and sugar dissolve
- 2
Remove pot from heat and add ice to cool completely before using
- 3
Butcher whole chicken into halves, removing back and neck
- 4
Submerge chicken in brine for 8 to 12 hours
- 5
Place cooling rack over sheet tray, remove chicken from brine, and air dry on rack for at least 4 hours
- 6
Heat oven to 425 degrees
- 7
Season chicken skin with salt and pepper
- 8
Heat neutral oil in cast iron skillet over high heat
- 9
Cook chicken skin side down until skin is crispy and golden
- 10
Flip chicken and transfer skillet to oven
- 11
Roast for 15 to 20 minutes until cooked through
Tips
Pat chicken completely dry after brining and before air-drying to ensure maximum skin crispiness during cooking
Use a cast iron skillet that can go from stovetop to oven safely, preheating it thoroughly for the best sear
Check internal temperature reaches 165 degrees F in thickest part of thigh before removing from oven
Good to Know
refrigerate cooked chicken up to 3 days in airtight container
brine chicken up to 24 hours, air-dry day of cooking only
let rest 5 minutes before carving, serve immediately while skin is crispy
Common Mistakes
skip air-drying step to avoid soggy skin
rush brining time to avoid under-seasoned meat
use cold skillet to avoid uneven browning
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I use a different type of beer for the brine?
Yes, any light beer works well. Avoid heavily hopped IPAs or dark stouts as they can make the brine too bitter or overpowering for the chicken.
What if I don't have a cast iron skillet?
Use any oven-safe skillet that can handle high heat. Start on stovetop then transfer to oven, or sear in regular pan then move to roasting pan.
How long will the brined chicken keep in the refrigerator?
Raw brined chicken should be cooked within 24 hours of removing from brine. The brine itself can be made 2 days ahead and stored covered.