Beer Brined Chicken with Chipotle Honey Lacquer

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).

Laura Chute, from Custom Culinary^®, was one of the runner-ups in our internal ""Share a Recipe"" Contest with this recipe! 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.