Recipe: Nutrition
Nut-free
Soy-free
Low-Carbohydrate
Low-Sodium
Directions
Prep Time
10 minutes*
Cook Time
1 hour 30 minutes*
Ready in
1 hour, 40 minutes*
- For the brine, in a medium saucepan combine 2 1/2 cups water, salt, brown sugar and molasses. Place over medium-high heat; bring to boiling. Add bay leaves; cook and stir 3 to 4 minutes or until salt and sugar dissolve. Remove from heat; let cool 15 minutes. Pour into a bowl or container large enough to hold the chicken; stir in beer. Set aside.
- Remove giblets and neck from chicken. Place chicken in brine. Cover and refrigerate 12 to 24 hours, turning occasionally.
- Preheat oven to 375°F. Lightly coat a roasting rack and pan with nonstick cooking spray. Remove chicken from brine; discard brine. Pat dry with paper towels. In a small bowl combine oil and seasoning; rub on chicken. Tie legs together with kitchen twine; tuck wings under. Place chicken on rack in pan, breast side up.
- Roast 1 hour, 20 minutes to 1 hour, 30 minutes, or until an instant-read thermometer registers 165°F when inserted into the thickest part of the breast and thigh. Transfer chicken to a cutting board; cover loosely with foil. Let stand 15 minutes. Carve, and serve.
Nutritional Information
Serving Size
1
Per Serving
Calories 760, Calories Fat 410, Total Fat 46g, Saturated Fat 12g, Cholesterol 265mg, Sodium 380mg, Carbohydrate 0g, Protein 83g
Serving Size | 1 |
Calories | 760 |
Calories Fat | 410 |
Calories (fat) extra | 53 |
Total Fat | 46g |
Total Fat (extra) | 71 |
Saturated Fat | 12g |
Saturated Fat (extra) | 60 |
Cholesterol | 265mg |
Cholesterol (extra) | 88 |
Sodium | 380mg |
Sodium (extra) | 16 |
Potassium | 674mg |
Carbohydrate | 0g |
Fiber | 0g |
Protein | 83g |
Omega3 | 0g |
Vitamin A | 486IU |
Vitamin A (extra) | 10 |
Iron | 3mg |
Iron (extra) | 21 |