- Prep time
- 10 minutes PT10M
- Cook time
- 1 hour 20 minutes PT20.016666666667M
- Serves 4
This is a classic preparation, and the results are dynamite. The herbs and beer steam up into the breast portion keeping it moist and flavorful.
- 1 Fresh to Market Fryer
- 1, 12 ounce beer in a can pour half out, or drink it, out of a glass of course.
- juice of ½ lemon
- ½ bunch fresh thyme
- 2 tablespoons smoked paprika
- 1 tablespoon granulated garlic
- 1 tablespoon extra virgin olive oil
- salt and pepper
Preheat the oven to 350 degrees F while you prepare the chicken.
Cut the top off of the beer can with a can opener. Make sure to cut just inside the rim of the can so you don't create a sharp edge, and you maintain the structural integrity of the can. Be very careful handling the cut off portion as it is incredibly sharp.
Place the thyme, lemon juice and lemon, 1 tablespoon smoked paprika, and a touch of the salt into the can with the remainder of the beer.
Season the outside of the bird with the rest of the smoked paprika, garlic powder, salt and pepper, and rub all over with olive oil. Place the upright can into the cavity of the bird, and use the legs of the bird to create a tripod for stability and roast on a sheet pan.
When the internal temperature of the bird reaches 165 degrees F, this should take 1 hour 20 minutes to 1 hour 30 minutes depending on the size of the chicken, take it out and let it rest for 15 minutes before carving.
A classic white wine made famous in Burgundy, France, it's now grown all over the world. It takes oak well and is often fermented and aged in oak barrels. Full bodied, with rich flavors of vanilla, butter, green apple and tropical fruit (banana, pineapple).
Pinot Noir is known for its remarkably lithe, silky textures and earthy aromas. The best Pinots exude warm baked cherries, cedar, cigar and chocolate. Pinots are typically high in alcohol and lighter in body, color and tannins than Cabernet Sauvignon, Merlot or Zinfandel.
Responsible for the three great wines of Tuscany: Chianti, Vino Nobile di Montepulciano and Brunello di Montalcino, Sangiovese is Italy's most famous grape.
Sauvignon Blanc is taut, supple and herbal. With high acidity and aromas of tea, meadow and green herb, Sauvignon Blanc has a suitable name derived from the French "sauvage", meaning "wild".