Known in Germany as ‘halbes hendl,’ this roast chicken gets its flavor from lager or a festbier-infused brine. Prep a day in advance or the morning of; it will sit in the brine for about 8 to 12 hours before roasting.
2 1/2 cups salt
1 1/4 cups sugar
1 onion, sliced
2 lemons, halved
2 liters beer (lager or festbier)
4 bay leaves
5 cloves garlic, smashed
2 quarts ice
1 whole chicken
Salt and pepper, to taste
1/2 cup of neutral oil
- In a large pot, combine all ingredients except ice, and bring to a boil. Let the salt and sugar dissolve.
- Remove the pot from heat and add ice to cool. All to chill before using
- Butcher whole chicken into halves, removing the back and neck.
- Let chicken sit in brine for 8 to 12 hours.
- Place a cooling rack over a sheet tray, remove chicken from brine, and allow it to air dry on rack, at least 4 hours.
- Heat oven to 425 degrees.
- Season chicken skin with salt and pepper.
- Heat neutral oil in cast iron skillet over high heat, and cook the chicken, skin side down, until the skin is crispy and golden.
- Flip chicken and put skillet in the prepared oven, and let cook through, around 15 to 20 minutes.
- Created by Brittanny Anderson of Metzger Bar & Butchery and Brenner Pass, Richmond, Virginia