Beer Butt Chicken w/ Maple Orange Garlic Sauce
A glaze of local garlic & maple syrup is a great finish to a vertically roasted chicken.
Ingredients:
- whole chicken 6-7lbs (giblets removed) - 1
- Kosher salt - 4 tsp
- baking powder - 1 tsp.
- ground black pepper - 1 tsp.
- 16 oz. can of beer - 1
- Maple Orange Garlic Sauce - ¾ cup
Instructions:
Using a sharp tipped knife make 1” incisions in back of chicken below each breast and thigh. Using a metal skewer poke about 15 holes in fat deposits on top of chicken breasts and thighs. Use your fingers to loosen skin on chicken.
Combine salt, pepper and baking powder in bowl. Pat chicken dry. Rub with salt mixture covering entire chicken thoroughly. Leave in fridge, uncovered, breast side up for 30-60 minutes.
Preheat oven to 325F. Adjust oven rack to lowest position in oven. Open beer and pour a ¼ can out into a small saucepan. Spray can with nonsticking spray and set in middle of roasting pan. Slide chicken over can so drumsticks reach down to bottom of can and chicken stands upright. Roast until skin starts to turn golden
brown, about 75-90 minutes or instant-read thermometer reads 140 degrees. Carefully remove chicken from oven and increase heat to 500F.
In small saucepan heat bring beer and Maple Orange Garlic Sauce to a boil; reduce heat, keeping warm.
Place 1 ½ cups water in bottom of roasting pan and return chicken to oven. Roast 25-30 min (if top of chicken becomes too dark cover with foil/may need to add more water to bottom of pan if it begins to smoke). Brush chicken with ¼ cup glaze and continue to roast until sticky – about 5 min. Carefully remove from oven and brush with ¼ cup of glaze. Let rest 20 min. Carve chicken and serve with remaining sauce.
Another delicious recipe from the kitchen of The Garlic Box
