Glazed Roast Chicken

Ingredients

CHICKEN
1 (6- to 7-pound) whole chicken, giblets discarded
2-1⁄2 teaspoons salt
1 teaspoon baking powder
1 teaspoon pepper
1 (16-ounce) can beer
GLAZE
1 teaspoon cornstarch
1 tablespoon water, plus extra as needed
1⁄2 cup maple syrup
1⁄2 cup orange marmalade
1⁄4 cup cider vinegar
2 tablespoons unsalted butter
2 tablespoons Dijon mustard
1 teaspoon pepper

Instructions

FOR THE CHICKEN: Place chicken breast side down on cutting board. Use tip of sharp knife to make four 1-inch incisions along back of chicken. Using your fingers, gently loosen skin covering breast and thighs. Using metal skewer, poke 15 to 20 holes in fat deposits on top of breast and thighs. Tuck wings behind back.
Combine salt, baking powder, and pepper in bowl. Pat chicken dry with paper towels and sprinkle evenly all over with salt mixture. Rub in mixture with hands, coating entire surface evenly. Set chicken, breast side up, on wire rack set in rimmed baking sheet and refrigerate, uncovered, for 30 to 60 minutes. Meanwhile, adjust oven rack to lowest position and heat oven to 325 degrees.
Open beer can and pour out (or drink) about half of liquid. Place can in middle of roasting pan and spray lightly with vegetable oil spray. Slide chicken over can so drumsticks reach down to bottom of can, chicken stands upright, and breast is perpendicular to bottom of pan. Roast chicken until skin starts to turn golden and breast registers 140 degrees, 1-1⁄4 to 1-1⁄2 hours. Carefully remove chicken and pan from oven and increase oven temperature to 500 degrees.
FOR THE GLAZE: While chicken cooks, stir cornstarch and water together in bowl until no lumps remain. Bring remaining glaze ingredients to simmer in medium saucepan over medium-low heat and cook, stirring occasionally, until reduced to 3⁄4 cup, 6 to 8 minutes. Slowly whisk in cornstarch mixture; return to simmer and cook for 1 minute. Remove pan from heat.
When oven has come to temperature, place 1-1⁄2 cups water in bottom of roasting pan and return to oven. Roast until entire chicken skin is browned and crisp, breast registers 160 degrees, and thighs register 175 degrees, 24 to 30 minutes. Check chicken halfway through roasting; if top is becoming too dark, place 7-inch square piece of aluminum foil over neck and wingtips of chicken and continue to roast. (If pan begins to smoke and sizzle, add additional 1⁄2 cup water to pan.)
Brush chicken with 1⁄4 cup glaze and continue to roast until browned and sticky, about 5 minutes. (If glaze has become stiff, return to low heat to soften.) Carefully remove chicken from oven, transfer chicken, still on can, to carving board, and brush with 1⁄4 cup glaze. Let rest for 20 minutes.
While chicken rests, strain juices from pan through fine-mesh strainer into fat separator; allow liquid to settle for 5 minutes. Whisk 1⁄2 cup juices into remaining 1⁄4 cup glaze in saucepan and set over low heat. Using 2 large wads of paper towels, carefully lift chicken off can and onto carving board. Carve chicken, adding any accumulated juices to sauce. Serve, passing sauce separately.

Glazed Roast Chicken

Ingredients

Instructions

Tags

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