Creemore Roasted Chicken

It is so lovely to come home to a hot meal after… well cooking hot meals all day long and not really eating much of anything.

Thanks to Charles I had one excellent meal for dinner.

The recipe follows the pictures.  Ingredients in bold.

Preheat oven to 325.

Put a big can of your favourite tall-boy can of beer up the chicken’s keister.
(Make sure you drink at least half of the beer beforehand)
Rub the chicken with flour, baking soda and salt.
How much?  I don’t know.  Go crazy.

Put five stems of fresh rosemary in the beer can.
Chill in fridge with can for 45 mins to an hour.

Put into oven for 75 – 90 minutes (or until 140 degrees celcius in the thickest part of the bird).

Take bird out of the oven and crank oven to 500 C.
Poke some holes in the center of the breasts and thighs to allow some of the fat to escape.

Cook some bacon in the roasting pan while the oven is heating up. (Put it right on the stove).
Throw in some carrots, celery, onion and garlic (whole, everything cut big)
Make sure there is a bit of liquid in the pan so the veg doesn’t burn.  (Stock, more beer, water…)

Put the bird back in.  The beer will overflow.  That is the magic.
It should only take about 30 minutes for the bird to cook now.  Baste every 10 minutes.

Let cook until internal temperature is 165 to 170.
(I am comfortable with removing the chicken at 160 because it continues to cook when it leaves the oven).

While the meat is resting for 10 minutes or so, strain the liquid drippings.
Keep the vegetables and put onto plates.
Reduce the liquid to a sauce consistency in a small pot… Gravy.

(This recipe was inspired from COOKS ILLUSTRATED Magazine)


4 Responses to Creemore Roasted Chicken

  1. Paul says:

    No, there’s no stormtroopers with iPhones.

  2. matt says:

    This blog’s great!! Thanks :).

  3. Chuck P says:

    Just a note. Poke the holes in the chicken after you coat it with the flour and backing soda. This releases so much juice in the first step of the cooking process. That juice then makes it to the nice gravy you make afterwards.

    My bad.

  4. Hi, interesting post. I have been pondering this topic,so thanks for sharing. I will probably be subscribing to your site. Keep up great writing

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