I love roast chicken. Chicken most other ways bores me, but there is nothing better than a roasted chicken (especially when you can be proud that the crispy skin and juicy meat is the result of your labours in the kitchen).
I bought this chicken from Old Farm Fine Foods. I don’t know if it’s local origin made it more tasty, but it certainly made it much more expensive. I was lured in by their “fresh local chicken” sign and was a bit stunned by the $18 price tag at the till….but too embarrassed to walk away! Being a “locavore” is a constant budget dilemma.
Kevin and I experimented with BBQ’d beer can chicken last summer and even bought a little stand that helps the cooking go smoothly. It’s a bit easier to do in the oven because the chicken is quite tall on the stand and the BBQ lid does not always want to close properly.
We don’t drink beer in cans, so we went to the odds and ends section of the LCBO and found a cheap random can of beer to use. You just pour half the beer out, sit the chicken on top of the can, and pop it in your oven (or onto your BBQ grill).
This time we rubbed the chicken with a mixture of equal parts of smoked paprika, ground cumin, chili powder, salt, and a double dose of brown sugar.
Roast the chicken at 375F for about 1.5 hours, or as long as it takes for the thigh meat to read around 180F on a meat thermometer. Let it rest 5-10 minutes before you carve it.
The upright cooking method makes sure the skin is crispy all the way around, and the beer can inside keeps the meat incredibly moist and juicy. Who wants a drumstick?