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Glazed Roast Chicken


  • 1 whole chicken - 6-7lb
  • 5 tsp kosher salt
  • 1 tsp baking powder
  • 1 tsp ground black pepper
  • 1 (16 oz) can of beer or 12 oz. plus additional support

Glaze - Optional

  • 1 tsp cornstarch
  • 1 Tbsp water
  • 1/2 cup maple syrup
  • 1/2 cup orange marmalade
  • 1/2 cup cider vinegar
  • 2 Tbsp unsalted butter
  • 2 Tbsp Dijon mustard
  • 1 tsp ground black pepper

  1. Place chicken breast side down on work surface. Use tip of sharp knife to make 1“ slits below each thigh and breast along the back (4 slits total). Using fingers carefully separate skin form thighs and breast. Using metal skewer poke 15-20 holes in fat deposits on top of breasts and thighs.
  2. Combine salt, baking powder, and pepper in small bowl. Pat chicken dry with paper towels and sprinkle evenly all over with salt mixture. Rub mixture in with hands, coating entire surface evenly. Set chicken, breast side up on roasting pan and refrigerate, uncovered, 30-60 min. Adjust oven rack to lowest position and heat oven to 325 deg.
  3. Open beer can and drink half the contents. Spray can lightly with nonstick cooking 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 until skin starts to turn golden and thickest part of breast registers 140 deg, 75-90 min. Remove pan from oven and increase oven temperature to 500 deg.
  4. Glaze if used - While the chicken cooks, stir cornstarch and water together in small bowl until no lumps remain, set aside. Bring remaining glaze ingredients to simmer in saucepan. Cook, stirring occasionally, for 6-8 min. Slowly whisk cornstarch mixture into glaze. Return to simmer and cook 1 min. Remove pan from heat.
  5. When oven is heated to 500 deg, place 1 1/2 cup water in bottom of roasting pan and return to oven. Roast until skin is browned and crisp and thickest part of breast thermometer registers 160 deg, 24-30 min. Check chicken half way through roasting and place 7” square of foil over top if becoming too dark. If pan starts to smoke or sizzle add an additional 1/2 cup water to roasting pan.
  6. Brush chicken with 1/4 cup glaze and continue to roast until browned and sticky, about 5 min. Carefully remove chicken from oven, transfer chicken still resting on can to dish, and brush with another 1/4 cup of glaze. Tent with foil and let rest 20 min.
  7. While chicken rests, strain juices from pan through fine mesh strainer into fat separator, allow liquid to settle 5 min. Whisk 1/2 cup juices into remaining glaze in sauce pan and set over low heat.
  8. Remove chicken from beer can and carve for serving adding any accumulated juices to sauce. Pour sauce over carved meat and pass remainder separately.

Serves: 4-6      Total time: 3 1/2 hr (60min rest+80min 325cook+30min 500cook+5min 500cook+20min rest)
Source: Cook's Illustrated Mar/Apr 2009

recipe/glazedroastchicken.txt · Last modified: 2011/12/11 04:23 (external edit)