Oven Roasted Beer Can Rosemary Garlic Chicken

Ingredients

Brine( I always brine my chickens prior to roasting)

1 gallon water

1/2 cup kosher salt

1/3 cup brown sugar

1/4 cup soy sauce

3  garlic cloves smashed

3 rosemary stems

Beer Can

1/2 can water

1/2 lime chopped

3 rosemary stems

4 smashed garlic cloves

Chicken

3 1/2 to 4 pound roasting chicken

Salt and pepper

2 T olive oil

3 T chopped rosemary

2 garlic cloves minced

1 t salt

Directions

Brining Solution

Add water,salt and brown sugar into jumbo Hefty® plastic bag or container twice size of brining solution and stir until salt dissolved. Add soy sauce, garlic, rosemary and mix. Remove excess fat and giblets from cavity of chicken then submerge the chicken. Refrigerate the chicken for at least 4 hours.

Beer Can/Holder*

Place can in baking dish or foil covered cooking sheet and rub exterior with vegetable oil. Fill can/holder to half full with liquid. Add lime,garlic, and rosemary into can.

Chicken

Preheat oven 375 º

Combine rosemary, garlic, and olive oil in small bowl. Remove and dry the chicken. Salt and pepper the cavity of the chicken. Place the chicken bottom side down on the beer can holder with legs in front of the can. Gently lift the skin at top of the chicken and rub 2/3 of the rosemary garlic mixture from the breasts to the thighs. Rub the remaining 1/3 on the exterior skin of the chicken. Fold the wings to the back of the chicken. Roast the chicken for about 1 hour and 30 minutes or until the internal temperature at the thickest part of the thigh reads 165 degrees using an instant-read thermometer. Remove from oven and rest for 10 minutes.Use tongs to remove the chicken. Carve and serve.

*Beer Can Roaster – Stainless Steel(Can be purchased on-line or at most cooking supply stores) It has a large base that helps steady the chicken.