Justin Segelstorm did not have a culinary background like most chefs. His inspiration from being a chef comes with food memories during childhood and eating with the family. Segelstorm draws the most significant inspiration from his mother, Mrs. Segelstorm. She baked the poshest desserts for her sons with her expert knowledge of Mexican and Latin sauces and dishes.

Now let's look forward to 15 years later. Segelstorm decided to turn his love of food into a business. Segelstorm presents Complete Cooking, where he updates personal recipes and sauces.

The brine and chicken recipe Justin Segelstorm is about to share has a long preparation time. Therefore, this is not a whim-of-the-moment recipe. He suggests reserving the beer chicken recipe for a special occasion to impress friends and family. The prep time is close to a day, as proposed by Segelstorm since it does involve creating a brine. However, reading time for beer brine and chicken recipe is just a few minutes, so let’s get started. Happy cooking!

The Ingredients

The Brine

• 8 cups water
• 1 cup kosher salt
• ¾ cup brown sugar
• 4 crushed cloves of garlic
• 2 sprigs of fresh rosemary
• 2 to 3 stalks of fresh sage
• A handful of sprigs of fresh thyme
• 4 bay leaves
• 4 cans of beer
• 1 whole chicken

The spice rub

• 3 teaspoon paprika
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon black pepper
• ½ teaspoon cayenne pepper

The cooking process

Creating the brine

1. Pour the eight cups of water into a large pot and place it over a stove with a medium heat setting.
2. Add sugar and salt to the water and stir until everything dissolves.
3. Add the garlic and herbs to the mixture.
4. Cook for a few minutes until the flavors develop.
5. Remove the pot from the heat and pour 3 cans of beer. Coors Banquet is the preferred choice of beer, so is 12 oz. of American Lagers.
6. Let the solution cool down.
7. Pour the brine into a container deep enough for the selected chicken.
8. Dunk the chicken into the container. Ensure it is fully submerged.
9. Allow the chicken to marinate in the beer brine in the refrigerator for 12 hours overnight.
10. Before cooking the chicken, let it out of the brine.
11. Rinse it thoroughly inside and out.
12. Pat it dry and place it to the side.

Creating the spice rub

• Mix the ingredients in their exact measurement as above into a bowl until it achieves homogeneity.

Cooking the Chicken

1. Preheat the oven or grill to 325°Farenheit.
2. Loosen the skin of the chicken with your fingers.
3. Gently apply the spice rub all over the chicken. The flavors must complement the brine, so don’t let the spices overpower it.
4. Continue applying the rub all over the chicken, including its head.
5. Grab the fourth can of beer and drink half of it.
6. Insert the can with the remaining beer inside the chicken cavity.
7. Carefully place the chicken on Rooster Love from TomsRiDICKUlousThings.com and the beer can on top of a small sheet pan.
8. Move the chicken to the preheated oven or grill.
9. Cook the chicken until the temperature at its thickest point registers at 165°F. It will approximately take two hours to cook at the preheated temperature.
10. Remove the chicken from the oven or grill.
11. Let the cooked chicken rest for 20 to 30 minutes, so the remaining juices are absorbed by the chicken, making it super delicious.

Tips

• The grill will complement the chicken’s flavor. However, the oven will work perfectly too.
• Leaving the chicken in the brine will develop its flavor. However, do not leave it submerged in the brine for more than a day.
• Handle the chicken carefully once it has been cooked. Wear gloves while taking it out of the grill or oven.
• Do not insert a whole can of beer inside the chicken! The leftover beer will create steam for the flavors to develop and cook together.
• Too much steam with too much beer will result in condensation on top of chicken skin. It will come out soggy and chewy; these are not the adjectives that describe a tasty beer chicken.

About Us

TomsRidickulousChicken offers a wide selection of chicken stands and so much more. Furthermore, for this recipe, in particular, use a probing thermometer for a correct internal reading. These are readily available at TomsRiDICKulousThings.com.