Copper River beer recipe
For chicken breasts:
½ cup kosher salt
¼ cup sugar
1 tsp whole black peppercorn
3 bay leaves
2 qt. water
2 cups ice cubes
2 bone-in chicken breasts (airline cut if available)
Bring all ingredients except ice to boil and allow salt and sugar to dissolve. Transfer to an ice bath and add ice cubes to brining solution. When completely cooled, cover chicken breasts with brining solution and allow to brine for at least 4 hours, up to overnight in a cooler.
Remove chicken from brine and pat dry with paper towels, discard the brining solution.
Season lightly with salt and pepper and drizzle with olive oil over the breast.
Roast in a pre-heated 375-degree (convection) oven until internal temperature reaches 165 degrees Fahrenheit, approximately 10-15 minutes, depending on size of breasts. NOTE: The same application is used for the chicken wings, except they will cook for 45 minutes in the oven.
2 cups orange juice
1 cup orange marmalade
2 oz raw honey
1 tbsp minced fresh rosemary
2 tbsp brown sugar
2 tsp chipotle Tabasco
5 oz Cooper River brewing Orange Infused Blonde Ale
Salt and white pepper
In a medium saucepan, combine orange juice, beer and orange marmalade. Heat slowly on medium-low heat until marmalade is dissolved, stirring frequently.
Add honey and brown sugar, stir well and continue to reduce liquid at medium heat until liquid begins to thicken (approximately 15 minutes), stirring frequently. Add Tabasco, a pinch of salt and white pepper, and fresh rosemary. Stir well and transfer to an ice bath to cool quickly.