Roast Chicken with Crispy Skin and Juicy Meat Is Possible

Beer can or vertically roasted chicken never fails in delivering crispy skin and juicy meat with a hint of herbs and garlic.  You can eat your beer and drink it too.

Ingredients (Preparing the chicken)

1 roaster/fryer chicken

2 t chopped rosemary

2 garlic cloves minced

3 T melted butter

Salt and pepper

Vertical roaster ingredients*

Half can of beer

Half of lemon

4 rosemary sprigs

4 garlic cloves halved

Brine ingredients

1/2 C kosher salt

1/2 C sugar

2 star anise

10 juniper berries

8 pepper corns

2 sprigs oregano

4 sprigs thyme

1/2 head garlic

1/2 lime

Directions

Oven temperature 375º F

1. Brine the chicken.

Add salt and sugar into 2-3 cups on water in sauce pan and bring to boil. Place boiled mixture into large container and fill with three quarts of cold water. Add in remaining ingredients and stir. If present, remove fat and giblets from chicken and rinse in cold water.

Place chicken in brine solution and refrigerate for three to four hours. I use a large Zip Lock bag.  I place the bad in a large bowl since a bag may leak.  Brining can also be done in a bowl or other large container with a lid.

2. Roast the chicken

Assemble the vertical roaster.  Add wine or beer to half-filled level in vertical roaster tube or beer can.  Then add garlic, rosemary, and lemon into the liquid. Place in a 8 inch by 8 inch pan with edges since the chicken releases juices while cooking.

Remove chicken from brine solution and dry.  Place chicken on a clean surface.  Season inside of chicken with salt and pepper. Place on vertical holder or can.  A beer can may be a tight fit.

Finish preparing the chicken by applying a seasoning rub under the skin and butter on the outside of the chicken.  Mix chopped rosemary, minced garlic, 1 T butter and 1/2 t salt to create the rub. Gently lift skin of chicken and rub the mixture on the breast and thighs–this is under the chicken skin. Rub remaining 2 T of butter on top of the chicken skin. Sprinkle with salt and pepper.  This treatment is important for flavoring the skin as it cooks.

Place in oven, Roast to 165º F. Remove from assembly and let rest for 10 minutes on a cutting board. Slice and serve.

Contents in vertical tube or beer can are disposed.

Notes:

*Beer or soda cans can be used in place of vertical roaster.  For a wide beer can, use a bigger chicken For smaller chickens or birds, use a smaller can.

I use a vertical roaster and a glass baking dish.  The vertical roaster is stainless steel and has a built-in tube.  Both go in the dishwasher for easy clean-up.

The front and back of the chicken is always a beautiful golden color so when carved everyone gets some crispy skin and juicy flavorful meat.

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