This may be shocking to those who know I like to cook and have cooked for some time, but I’ve never really made more than one or two roaster chickens in my day. Perhaps, I hesitate because I’m never quite sure if the chicken is done. I know cookbooks say when the thermometer reaches a certain degree the meat is done, but I always have my Mom in my head saying, “Nobody likes dry meat!” And when it comes to meat sadly many overcook it.
I’m proud to say this recipe came out pretty good. I did trust my cooking time gut and pulled it a bit sooner than the recipe read and was glad I did. The meat was delicious and the barbecue sauce went very well with it. My other half said the sauce was a bit too spicy (and he likes hot/spicy things) and that’s why he gave the recipe four out of five stars. We both decided it would be in our best interest if I made it again and tried other roaster recipes.
- 1 (3 3/4-pound) whole roasting chicken (The smallest one I could find was 4.25 lbs.)
- 3 tbsp ketchup
- 3 tbsp chili sauce (I used sriracha)
- 2 tsp Worcestershire sauce
- 1 tsp chili powder
- 1 tsp cider vinegar
- 1/4 tsp freshly ground black pepper
- 1/8 tsp salt
- 1 (12-oz) can beer (I used Modelo)
- 3 tbsp barbecue smoked seasoning (such as Hickory Liquid Smoke)
- Preheat oven to 375 degrees. (Lower oven rack to the lowest shelf, and the recipe should have mentioned this.)
- Remove and discard the giblets and neck from chicken; trim excess fat. Starting at neck cavity, loosen skin from breasts and drumsticks by inserting fingers, gently pushing between skin and meat.
- Combine ketchup, chili sauce, Worcestershire sauce, chili powder, vinegar, pepper, salt, and garlic. Reserve 1/4 cup ketchup mixture for sauce, rub the remaining ketchup mixture under loosened skin and over breasts and drumsticks. Lift wing tips up and over back, tuck under chicken.
- Discard 1/2 cup beer. Add barbecue smoked seasoning to remaining beer in can. Holding chicken upright with body cavity facing down, insert beer can into cavity. Place chicken in a roasting pan, spread legs out to form a tripod to support the chicken. Bake at 375 degrees for 40 minutes. (I increased my roasting time by 5 minutes because my roaster weighed more.)
- Increase oven temperature to 450 degrees; bake an additional 30 minutes or until a thermometer inserted in meat part of thigh registers 170 degrees. (After I increased the oven temperature the top of the chicken was becoming really crispy so I covered it with a small piece of tinfoil. I also checked the roaster at 25 minutes and decided it was done, and the thermometer supported my decision and I probably could have taken it out sooner.) Lift chicken slightly using tongs; place spatula under can. Carefully lift chicken and can; place on a cutting board. Let stand for 15 minutes. Gently lift chicken using tongs or insulated rubber gloves. Carefully twist can and remove from cavity; discard can.
- Remove skin from chicken, and discard. Carve chicken; serve with the reserved 1/4 cup ketchup mixture. Yield: 4 servings (serving size: 5 ounces meat and 1 tablespoon sauce.)
This recipe is from The Best of Cooking Light 8, Special Edition (2007)and can be found online here.