Beer Brined Roast Chicken

Hi friends - I have exciting news...  I have a new hobby (as if I needed another🤣) - Olive Farmer!! Check out this crop of baby olives growing on my trees this year!!! 🫒

I planted olive trees in pots on my back patio about 5 years ago and this is the first time that they've produced any fruit.  I'm over the moon excited (and overwhelmed) about this inaugural crop.  I having flashbacks to being a new mom with my first born child.  I'm overwhelmingly proud of these baby olives but I have no idea how to take care of them.😅  If I'm being honest, I really never expected my trees to produce fruit, I just thought they were pretty plants in to put in my flower pots. 🪴😂  

Now I need to learn all about growing and curing olives.  I'm not even sure what kind of olive trees these are.  I think they're black olives but I'm not positive so send me all of your tips and tricks for curing black and green olives.  I will gladly take all the advice that you can give me.  I don't expect to be an expert with my first crop but I would like to know how to make them edible.  

I don't know why I've grouped olives and beer in the same food categories but I feel like their complimentary.🍺🫒  I'm hoping that some of you beer lovers out there will also be able to offer me some advice about curing olives.😉  I'll share a delicious Beer Brined Roast Chicken recipe and you can share your olive recipes - Deal?    

All olives aside - this is an amazing chicken recipe and I do not drink beer.  The beer really acts as a great brine to keep the chicken juicy and moist... and it doesn't taste like beer. 😂  I used a lager beer but I feel like any beer will work.  If you try a different type - let me know how it turns out.  

Beer Brined Roast Chicken
3 cups lager beer
1/4 cup salt
1/4 cup brown sugar
1 onion, peeled and quartered
4 garlic cloves, smashed
1 Tablespoon coriander seeds
1 Tablespoon peppercorn
8 bay leaves
8 sprigs fresh thyme
4 strips lemon zest (or lime)
1 whole chicken
1 Tablespoon olive oil

Whisk together beer, salt and sugar.  Stir until sugar dissolves. 

Add garlic, onion, coriander, peppercorn, bay, thyme and lemon strips.

Remove breastbone from chicken with scissors.  

Submerge chicken into brine, cover and refrigerate 12-48 hours. 

Remove chicken from brine and place, breast side up on a wire rack set over a baking sheet. 

Pat chicken dry with paper towels.  Brush with oil.  

Roast chicken in the oven 50 minutes to an hour at 425 or cook on the Big Green Egg until breast temperature reaches 165.  

Ciao!

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