Serve with Roast Broccoli.
1 (6-lb) whole chicken
5 t Kosher salt
1 t black pepper
1 t baking powder
1 can of beer (16 oz tall boy)
1/2 c maple syrup
1/2 c orange marmalade
1/4 c cider vinegar
2 Tbsp dijon mustard
2 Tbsp unsalted butter
1 t black pepper
1 t corn starch
1 Tbsp water
- Prepare salt rub. Combine salt, pepper and baking powder. Set aside. (The baking powder helps dehydrate the skin.)
- Prepare the chicken. Place chicken breast side down. Using a sharp paring knife, cut 4 (1") slits along each side of the back bone. This will allow the fat to escape while roasting. Flip the chicken over. Starting at the base of the breast, use your fingers to separate the skin from the breast meat. Repeat from the neck area down so the entire breast is separated from its skin. Continue this on the thigh meat. This creates an air pocket between the meat and the skin, resulting in crispy skin. Using a skewer or toothpick, poke about 15-20 holes through the skin over the breast. Tuck the wings behind the back. Pat surface of chicken dry with paper towels. Sprinkle salt rub all over the chicken and rub it in thoroughly. Place chicken on a pan and refrigerate for about 30-60 minutes.
- Pre-heat oven to 325° F.
- Open beer can and pour half of it out (i.e. drink it). Spray beer can with nonstick cooking spray. Place in roasting pan. Position the chicken upright on top of the beer can. The beer will help steam the meat. Cook 75-90 minutes (internal temperature of 140° F in the breast meat).
- Increase oven temperature to 500° F.
- Meanwhile place syrup, marmelade, vinegar, mustard, butter and pepper in a small saucepan and bring to a simmer over medium heat. Simmer until reduced to 3/4 cup (about 6-8 minutes). Combine corn starch and water in a small bowl to make a slurry. Gradually whisk slurry into reduced glaze and return to a simmer for another minute.
- Pour 1 1/2 cups of water to the roasting pan with the chicken, and return it to the oven until internal temperature reaches 160° F (about 24 minutes). Brush about 1/4 cup of glaze on chicken and return to oven for 5 more minutes. Remove from oven and allow to stand for 20 minutes. Transfer chicken (including can) to a carving board and brush another 1/4 of glaze (there should be 1/4 of glaze left over).
- Strain juices from roasting pan into a fat separater, allow to stand for 5 minutes, and pour off the fat. Whisk de-fatted juices into remaining glaze.
- Carve chicken and serve with glaze on the side.
Source: America's Test Kitchen TV Show