Beer Brined Roasted Rosemary Chicken Legs
We try too hard.
We always do. We underestimate the beauty of simple food, and we miss it. The value of doing something really well. We over complicate a basic Mac N Cheese and it ends up a dried mess of pasta and $30 worth of inedible cheese. We buy a pork loin, cook it wrong, and it’s dry and tasteless. We try too hard, and miss the point.
Chicken can be that way. We grew up with bags of frozen chicken breasts thawing in the sink so we think that’s what chicken tastes like. We don’t connect the dots when we have incredible teriyaki glazed chicken thighs at the fair, or when we pick the dark meat during Thanksgiving, it takes us a while to realize that white meat, our default cut, sort of blows. Dark meat, that’s where the joy is.
There are a few recipes I make all the time, beer brined chicken is one. It’s a go-to, it’s a meet the parents meal, casual dinner party, easy sunday supper, type recipe. A brine will give you the juiciest chicken you can get, the dark meat will give you the flavor, a nice olive an herb rub will make it feel important. Even when it’s simple, it’s exceptional.
Plus the left over beer will help you relax and enjoy the evening, and help you stop over thinking every thing.