In this video, I’m going to show you how to make The BEST ROASTED BEER CAN CHICKEN on a PELLET GRILL TRAEGER JUNIOR ELITE (or oven)! This meal is super easy to put together, but you need to have enough time to brine the chicken overnight... The brine process is well worth it, trust me! The meat will be SO TENDER and JUICY!
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Here is the recipe for the brine:
4 lb whole chicken
8-10 cups water
1 cup kosher salt
1/4 cup honey
1 tablespoon black peppercorns
2 lemons sliced
3 sprigs rosemary
5 sprigs thyme
3 dried bay leaves
5 garlic cloves smashed and peeled
Simmer all ingredients except chicken on stove top until boil.
Boil 3-4 minutes.
Remove from heat, and allow to cool completely.
THIS BIT TAKES TIME! 2-3 hours (add ice if you need to rush).
Add whole chicken to cooled brine for 4-24 hours.
Remove chicken from brine, pat dry with paper towels.
Lather bird in softened butter (be sure to get under the skin as well).
Cover with favorite rub, seasoning. I used Traeger Fin & Feather Rub!
Place in grill (or oven) at 375º for 75-90 minutes, or until the Internal Temperature (IT) reaches 165º. Remove from grill, and let the bird sit for 10 minutes. SLICE and ENJOY!
Here are some items I used in this video:
Traeger Tailgater Pellet Grill:
[ Ссылка ]
Traeger Fin & Feather Rub:
[ Ссылка ]
Weber iGrill 2 Thermometer:
[ Ссылка ]
