I get lots of raves whenever I make my beer brined chicken, and a lot of people on social media are also curious as to how the chicken tastes. To be honest, it's not really easy to describe in my case because I don't drink beer. The chicken does have this exotic taste to it which is obviously from the beer, but I can't really liken it to anything. What I can rave about though is that the chicken is so soft and tender that when freshly eaten, the meat slides off the bone.
I don't remember when or why I started making this, but in general I just had to tweak the stuff I saw on the internet because a lot of them were either too complicated or involved grilling. This version of the chicken is baked, and the steps are simple enough for most beginners to do. I actually do this on my lazy days.
So for this episode, I'll basically be doing a walk through as to how I do it. I'll probably put in a summary recipe at the end of this post, but in general I make my beer brined chicken in a no-measurement and pure estimation manner because it's supposedly one of the best tasting dishes that require the least amount of effort.
Bulk of the tutorial after the jump!
