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Ethnic Cuisines

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Beer Brined Chicken with Chipotle Honey Lacquer

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Nutrition Facts

Serving Size: 5 oz (140 g )
Amounts Per Serving
Calories 300
Calories from Fat 150
% Daily Value*
Total Fat 17g 26%
Saturated Fat 5g %
Trans Fat 0g  
Cholesterol 110mg 37%
Sodium 140mg 6%
Potassium 280mg 8%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars 0g  
Protein 34g  
Vitamin A 4% Vitamin C 0%
Calcium 2% Iron 8 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  Calories: 2,000 2,500
Total Fat Less than 65g 80g
Sat. Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300mg 375mg
Dietary Fiber   25g 30g
Calories per gram:
Fat 9  •  Carbohydrate 4  •  Protein 4

Yield: 6 servings
Serving Size: 5 oz


Amount Ingredients
5 lbs Whole Chicken - Butterflied
1/4 cup Custom Culinary® Master's Touch® All Natural Reduced Sodium Chicken Base
1 gal Water
2 Bottles Dark Beer
2 Tbsp Custom Culinary® Master's Touch® Chipotle Flavor Concentrate
4 Tbsp Butter, Softened
2 Tbsp Honey
To Taste Salt
To Taste Ground Black Pepper

Recommended Products: 5117 Master’s Touch® All Natural Reduced Sodium Chicken Base, 5204 Master’s Touch® Chipotle Flavor Concentrate


  1. For Brine: Combine Master's Touch® All Natural Reduced Sodium Chicken Base with water and beer. In a large bowl add ice and submerge chicken. Chill for 4 hours minimum - up to 24 hours.
  2. To Make Slurry: Combine Master's Touch® Chipotle Flavor Concentrate with 1 Tbsp. hot water to make slurry. Add the honey, mix well and then combine with the butter.
  3. Remove chicken from the brine. Pat dry. Preheat oven to 400°F. Rub the chipotle slurry all over the chicken, including under the skin on the breast. Season generously with salt and pepper.
  4. Roast chicken in oven for 20 minutes. Reduce heat to 325°F and continue cooking for another 45 minutes until the chicken is 160°F and has a lacquered skin. Let cool for 15 minutes (and allow temp to rise to 165° F).

Chef's Tips

The chicken base combined with beer is a step you really don’t want to skip. Brining in this solution gives a great flavor and keeps the meat moist while you roast and allows the skin to get extra crispy and “lacquered” in appearance. Butterfly the chicken by cutting out the back bone. I save this in the freezer and use these bits to make broth. The Chipotle Flavor Concentrate only has 125 mg of sodium so it’s important to generously season the chicken with salt and pepper after the glaze goes on. The glaze isn’t pretty – but it’s really tasty! Easy recipe – not a lot of hands on time.

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