A friend of mine will be disappointed that I did not do beer can chicken. but I did not have a can of beer handy.
This was roasted on the wood grill and it just couldn’t be easier. Start at 400 degrees (F) for 15 minutes reduce to 350 degrees (F) and cook until 165 degrees in the breast. I let it rest for 10 minutes and legs, thighs and breast were cooked perfectly.
By starting out at 400 degrees, the skin sears quickly, sealing in the juices. This makes for an almost fool-proof moist bird. Not to mention, perfectly crisped skin.
A while back I bought a sample set of spices from Penzey Spices to try them out and I have to tell you they are the best spices I’ve ever used. It doesn’t matter which ones I add to food, it takes it up a notch. They are fresh, bright and their mixes are unique. I was surprised. I also buy from a local spice shop, and while those are good (and I love their Texas Rub) Penzeys are just a bit better. Must be all the love they add.
I used one of their lemon pepper blends and a roasted garlic blend on this chicken. I also added crushed sage and thyme.
To prep, I rub the spices all over the outside and in the cavity of the bird. Then I add a spice packet (I use an unbleached coffee filter) filled with garlic cloves, onion powder, more sage, rosemary and anything else I feel like, that I can remove after cooking.
I later used the carcass to make a good two quarts of broth.
I’m going to stock up on whole chickens next time they are on sale.