This is a really fun and effective way of cooking a whole chicken. Your chicken stays juicy and moist and you get to drink half of the beer during the preparations :)
What I did;
I brined the chicken overnight, the ratio of brine is 1 cup salt for 16 cups of water, and some herbs and spices to your taste. My chicken was not too big, I dissolved 1/2 cup salt in 8 cups water and used black peppercorns, allspice, bayleaf and dried oregano. I'll write more about brining in a separate post.
After brining, I take my chicken out of the brine and let it drain about an hour, it will also bring the chicken to room temperature which is advised to start the roast at and pat dry before starting the preparations. I opened pockets under the skin by gently pushing with my finger, trying not to tear the skin and filled with rosemary, garlic, lemon and fennel. Lightly salt and peppered the skin, that's it...
It's time to get it ready for the oven; I opened a can of beer and of course take my share :) You need to empty half of the can to prevent eruptions in the oven.
I put some crushed garlic and rosemary with the branches into the can and place the chicken's cavity like a cap on the can, as if chicken is sitting on the beer can, I know it sounds nasty but we do it this way for a good reason :)
Place your chicken in a deep baking tray, it is good to go into the oven. You can place vegetables in the same tray which will make perfect sides, I placed potatoes; peeled and cut into quarters and let it cook with the chicken.
Roast your chicken at 350 Degrees F/ 180 Degrees Celsius about 1-1,5 Hours, cooking time varies depending on the size of chicken and your oven. The color of the skin will tell you. If you have a kitchen thermometer check the internal temperature at the thickest part of the thigh which should be 165 Degrees F/ 74 Degrees Celsius.
