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Glazed Roast Chicken
A whole chicken roasted upright over a can of beer yields incredibly juicy meat and crispy skin. A sweet and tangy glaze made from maple syrup, orange marmalade, and Dijon mustard coats the bird during the final minutes of cooking. The addition of baking powder to the initial dry rub draws out moisture for an extra crunchy exterior. Serve this impressive centerpiece for a Sunday family dinner or a special weekend meal. The pan drippings combine with the remaining glaze to create a rich sauce for carving.
Ingredients
- 1 (6- to 7-pound) whole chicken, giblets discarded
- 2½ teaspoons salt
- 1 teaspoon pepper
- 1 teaspoon baking powder
- 1 (16-ounce) can beer
- 1 teaspoon cornstarch
- ½ cup maple syrup
- ½ cup orange marmalade
- ¼ cup cider vinegar
- 2 tablespoons unsalted butter
- 2 tablespoons Dijon mustard
- 1 teaspoon pepper
Instructions
- 1Mix the salt, pepper, and baking powder in a small bowl. Dry the chicken thoroughly with paper towels and coat it evenly with the salt mixture.
- 2Massage the seasoning into the skin with your hands to ensure complete coverage.
- 3Place the seasoned bird breast side up on a wire rack over a rimmed baking sheet. Chill uncovered in the refrigerator for 30 to 60 minutes.
- 4Move an oven rack to the lowest position and preheat the oven to 325 degrees Fahrenheit.
- 5Empty half the liquid from the beer can. Set the half-full can in the center of a roasting pan and coat it lightly with vegetable oil spray.
- 6Lower the chicken onto the can so it stands upright. The drumsticks should point down toward the base of the pan.
- 7Cook the chicken for 75 to 90 minutes until the skin turns golden and a thermometer in the breast reads 140 degrees. Take the pan out of the oven and raise the heat to 500 degrees.
- 8Prepare the glaze by stirring the cornstarch and one tablespoon of water in a small bowl until smooth.
- 9Combine the maple syrup, orange marmalade, cider vinegar, butter, Dijon mustard, and black pepper in a saucepan. Simmer over medium-low heat for six to eight minutes until the mixture reduces to three-quarters of a cup.
- 10Whisk the cornstarch slurry into the simmering sauce and cook for one more minute before taking the pan off the heat.
- 11Once the oven hits 500 degrees, pour one and a half cups of water into the bottom of the roasting pan and put it back in the oven.
- 12Continue roasting for 24 to 30 minutes until the skin is dark and crispy. The breast should reach 160 degrees and the thighs should hit 175 degrees.
- 13Monitor the bird halfway through the final roasting time. Cover the neck and wingtips with a small square of aluminum foil if they darken too quickly.
- 14Pour another half cup of water into the roasting pan if the drippings start to smoke.
- 15Paint the chicken with a quarter cup of the prepared glaze. Roast for five more minutes until the coating becomes sticky and caramelized.
- 16Warm the remaining glaze over low heat if it becomes too thick. Take the pan out of the oven, move the upright chicken to a cutting board, and brush it with another quarter cup of glaze.
- 17Allow the roasted bird to rest undisturbed for 20 minutes.
- 18Pour the pan drippings through a fine-mesh strainer into a fat separator. Let the liquid sit for five minutes while the chicken rests.
- 19Mix a half cup of the skimmed pan juices into the leftover glaze and warm it over low heat. Use thick wads of paper towels to safely lift the chicken off the hot beer can.
- 20Slice the rested chicken and stir any cutting board juices into the warm sauce. Serve the meat with the sauce on the side.