Try this Cold Brew Coffee Brined Chicken recipe!
We modified the recipe slightly to use our Ladro Cold Brew instead of freshly brewed coffee. Cold Brew maintains a bold flavor while holding a lower final acidity, and it’s easier to pop open a few bottles when you’re in a hurry, instead of brewing a fresh pot of coffee. Using Cold Brew also makes the recipe simpler logistically, since you don’t have to worry about using ice to keep the chicken cold while it brines. We brined the chicken in the fridge and gave it a lot more time. The extra time increased the coffee flavor, and allowed us the pleasure of letting our dinner work on itself overnight.
Oh, and this makes a damn delicious chicken.
Late Night Cold Brew Coffee Brined Chicken (adapted) by gingerroot
Ingredients: For the Coffee Brine
3 8oz bottles Ladro Cold Brew
2 8oz bottles cold water
3 ounces kosher salt
2 teaspoons whole black peppercorn
3 star anise
1 teaspoon whole cloves
2 juicy navel oranges, halved
Ingredients: For the Chicken
1 4 -5 lb whole organic chicken
2 1/2 tablespoons brown sugar
1 1/2 tablespoons unsalted butter
Combine salt, peppercorns, star anise, and cloves in a very large pot. Lightly crush spices with the back of a large spoon. Squeeze orange halves over mixture, and then add halves. Pour Ladro Cold Brew over mixture with water, stir and cover pot with lid. Allow brine to steep for 30 minutes.
Meanwhile, pat chicken dry, removing giblets and neck. Place chicken into the large pot with the coffee brine. If it isn’t completely submerged, turn the chicken to coat in the brine and refrigerate overnight. In the morning, turn the chicken over to allow brine to reach any areas that weren’t submerged overnight. Keep in refrigerator at least 4 hours more.
Remove chicken from brine, then pat chicken dry and let it dry out for at least 1 hour in a bowl placed in the refrigerator.
Preheat oven to 375 degrees F. Remove chicken from refrigerator, pat dry and rub both sides with brown sugar. Heat butter in a Dutch oven over medium heat, brown chicken on both sides. Add milk, cover, and transfer to oven. Cook for an hour with the lid. Remove lid and continue to cook for another 30-40 minutes, or until internal temperature of chicken is 165 degrees. Pull meat off the bones and serve with wilted greens and rice. Be sure to spoon some of the sauce over the meat, if desired.
This cold brew coffee brined chicken is perfect for these cooler fall nights.