Glazed Roast Chicken

For best results, use a 16-ounce can of beer. Don’t use a 12-ounce can, as it will not support the weight. Make sure it is made from fire-proof materials and avoid shrink-wrapped plastic labels. A vertical poultry roaster can be used in place of the beer can, but we recommend using only a model that can be placed in a roasting pan. Taste your marmalade before using it; if it is overly sweet, reduce the amount of maple syrup by 2 tablespoons. Servings: 4-6 Start to finish: 21⁄2 hours

Chicken

1 (6- to 7-pound) whole chicken, giblets discarded 21⁄2 teaspoons salt 1 teaspoon pepper 1 teaspoon baking powder 1 (16-ounce) can beer

Glaze

cup maple syrup

Place chicken, breast side down, on cutting board. Using tip of sharp knife, make four 1-inch incisions along back of chicken. Using your fingers, gently loosen skin covering breast and thighs. Using metal skewer, poke 15 to 20 holes in fat deposits on top of breast and thighs. Tuck wings behind back. Combine salt, pepper, and baking powder in bowl. Pat chicken dry with paper towels. Sprinkle salt mixture evenly all over chicken. Rub mixture in with your hands, coating entire surface evenly. Transfer chicken, breast side up, to wire rack set in rimmed baking sheet and refrigerate, uncovered, for at least 30 minutes or up to 1 hour. Meanwhile, adjust oven rack to lowest position and

While chicken cooks, stir cornstarch and 1 tablespoon water in bowl until no lumps remain. Bring maple syrup, marmalade, vinegar, butter, mustard, and pepper to simmer in medium saucepan over medium-low heat and cook, stirring occasionally, until reduced to cup, 6 to 8 minutes. Slowly whisk in cornstarch mixture; return to simmer and cook for 1 minute. Remove saucepan from heat.

For the chicken: 1 teaspoon cornstarch cup orange marmalade cup cider vinegar 2 tablespoons unsalted butter 2 tablespoons Dijon mustard 1 teaspoon pepper For the glaze:

When oven temperature reaches 500 F, pour 11⁄2 cups water into roasting pan and return pan to oven. Roast until chicken skin is evenly browned and crispy, breast registers 160 F, and thighs register 175 F, 24 to 30 minutes. (Check chicken halfway through roasting; if top is becoming too dark, place 7-inch square piece of aluminum foil over neck and wingtips of chicken and continue to roast. If pan begins to smoke and sizzle, add additional cup water to pan.) Brush chicken with cup glaze and continue to roast until browned and sticky, about 5 minutes longer. (If glaze starts to stiffen, return to low heat to soften.) Carefully remove pan from oven; transfer chicken, still on can, to carving board; and brush with cup glaze. Let chicken rest for 20 minutes. While chicken rests, strain juices from pan through fine-mesh strainer into fat -separator; let liquid settle for 5 minutes. Whisk cup defatted juices into remaining cup glaze in saucepan and set over low heat. Using 2 large wads of paper towels, carefully transfer chicken from can to carving board. Carve chicken, adding any accumulated juices to sauce. Serve, passing sauce separately. Nutrition information per serving: 489 calories; 224 calories from fat; 25 g fat (8 g saturated; 0 g trans fats); 150 mg cholesterol; 668 mg sodium; 16 g carbohydrate; 0 g fiber; 12 g sugar; 44 g protein.