Recipe: Rosemary and citrus beer can chicken

Beer can chicken is usually made on the barbecue, but my landlord won’t let me have one — sigh — and so I’m roasting this in the oven instead. Just as tasty. If you’re wondering what the beer does: It keeps the chicken super moist and flavourful. The basting, meanwhile, makes the skin crispy.

You will need:

  • 1 whole chicken, about 3.5 pounds
  • 4 cloves of garlic chopped rough, one clove whole but smashed
  • 4 teaspoons fresh or dried rosemary
  • 4 or 5 tablespoons of butter
  • one teaspoon cumin
  • one bay leaf
  • Splash of orange juice, splash of lemon juice
  • half a can of beer (lager works well)

1.) Take out one of your oven racks and put the other one on the lowest shelf (so your beer can chicken will have room to stand). Preheat your oven to 350 degrees.

2.) In one bowl, combine chopped garlic, rosemary, cumin and salt. Rosemary can be fresh or dried; I’ve used both here, for no other reason than because I didn’t want to chop all the fresh rosemary out of my herb garden.

I swear this smells better than it looks here.

3.) In a small saucepan, melt butter. Throw in the garlic, a splash of lemon juice and orange juice, some rosemary and a bay leaf. Simmer for a few minutes to allow flavours to meld.

4.) Carefully slide a butter knife under the skin of the chicken to separate it from the meat without breaking it. Evenly stuff roughly half of your dry mixture under the skin.

5.) Perch your chicken on half a can of beer, on top of a lined baking sheet or dish. (Cookware stores sell chicken stands that can make this procedure more stable.) Any light beer or lager works well for this. Paint your chicken with your mixture of buttery goodness. Smear the rest of your dry mixture over it.

Carefully place your sitting bird into the oven for an hour and a half, basting it with your butter/herb mixture about halfway through. Let it settle for about 10 minutes afterward.

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