BEER CAN ROAST CHICKEN WITH THYME
Steps:
- Preheat oven to 450 degres, with rack in the lowest position. Pat chicken dry with paper towels. Rub skin with butter, and season with salt. Pour out 1/2 cup stout from can and reserve. Poke holes in top of can using a church key. Place thyme in can and set in a large oven proof skillet. Place chicken over can, balancing legs to keep it standing like a tripod. Carefully trnasfer chicken to oven, breast-side first. Roast for 20 minutes. Baste with pan juices. Roast, basting twice, until juices run clear and an instant read thermometer inserted into the thickest part of a thigh reaches 155 degrees, about 25 minutes. Carefully remove skillet from oven. (Steady chicken with one hand, using paper towels or mitts t protect your hand) Let chicken rest (it will continue to cook) until an instant read thermometer inserted into the thickest part of a thigh reaches 165 degrees, about 10 minutes before serving. Meanwhile, discard the can, and pour pan juices into a cup; skim fat. Return juices to skillet over medium-high. Pour in reserved 1/2 cup stout and bring to a simmer, scrapping up brown bits. Mix together water and flour. Whisk into skillet. Boil for 1 minute. Whisk in jam. Simmer until thick, about 2 minutes. Serve with chicken.
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