Spelt Beer Brined Chicken

Why You’ll Love This Recipe

This Spelt Beer Brined Chicken delivers juicy, tender meat and crisp golden skin. The spelt adds a mild nuttiness, while the beer deepens the flavour and helps the chicken stay moist during roasting. It’s an easy way to make a Sunday roast taste like a chef’s dish.

The method is simple, yet the result feels special. The brine takes a few minutes to prepare and works while you rest. Once cooked, the chicken slices cleanly and tastes rich, savoury, and perfectly seasoned.

What Makes It Special

This recipe uses whole spelt grains to enrich the brine. The grains release a natural sweetness and create a smooth texture in the liquid. Combined with beer, herbs, and salt, they help draw moisture into the chicken and keep the meat soft.

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You can prepare this dish with minimal effort. The brine does the work overnight, and roasting it the next day gives you a meal fit for family or guests. Serve it with roast vegetables or fresh salad for a balanced plate.

Print Recipe

Comfort Food

Spelt Beer Brined Chicken

Author: Valentina Cuisine: British Courses: Dinner Recipe Keys: B beer brined chicken C chicken dinner E easy dinner H healthy protein R roast chicken S spelt recipes S Sunday roast

Difficulty: Intermediate Prep Time 20 mins Cook Time 75 mins Rest Time 15 mins Total Time 1 hr 50 mins

Servings: 4 Estimated Cost: £ 12 Calories: 460

Best Season: Winter

Dietary:

D Dairy-Free

Description

Juicy roasted chicken soaked in a flavourful spelt and beer brine. The result is tender meat, crisp skin, and a mild nutty taste that pairs perfectly with herbs.

Ingredients

Cook Mode Cooking Mode Disabled

Servings

• 1.5 kg whole chicken
• 1 litre water
• 330 ml pale ale or light beer
• 100 g cooked spelt grains
• 2 tbsp sea salt
• 1 tbsp brown sugar
• 3 garlic cloves (crushed)
• 1 tsp black peppercorns
• 2 sprigs fresh rosemary
• 2 sprigs thyme
• 1 lemon (halved)
• 1 tbsp olive oil

Instructions

Prepare the brine.

1. In a large pot, mix water, beer, cooked spelt, salt, sugar, garlic, peppercorns, rosemary, and thyme. Bring to a light simmer, then cool completely.

Brine the chicken.

1. Place the chicken in a large bowl or resealable bag. Pour the cooled brine over it, ensuring full coverage. Chill for 8–12 hours or overnight.

Preheat and prepare.

1. Remove the chicken from the brine. Rinse lightly under cold water and pat dry with paper towels. Let it rest for 20 minutes at room temperature.

Roast.

1. Preheat oven to 200°C (180°C fan). Rub chicken with olive oil and squeeze lemon halves over it. Roast for about 1 hour 15 minutes, or until the internal temperature reaches 75°C.

Rest and serve.

1. Remove from oven and rest for 15 minutes before carving. Serve with your choice of vegetables or grains.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 460kcal

% Daily Value *

Total Fat 25g39%

Saturated Fat 6g30%

Cholesterol 120mg40%

Sodium 620mg26%

Potassium 480mg14%

Total Carbohydrate 9g3%

Dietary Fiber 1g4%

Sugars 1g

Protein 46g92%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Additional Notes

You can brine the chicken for up to 24 hours for stronger flavour. Always cool the brine fully before adding the chicken to prevent bacteria growth.

Optional Substitutions or Variations

• Use barley or quinoa instead of spelt for a different grain note.
• Try darker beers for a deeper, maltier flavour.
• Add smoked paprika or chilli flakes for a spicy kick.

Keywords: beer brined chicken, spelt recipes, roast chicken, easy dinner, healthy protein, chicken dinner, Sunday roast

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