Roasted Rosemary ChickenUser Submitted Recipe
1-whole chicken, 4-5 lb
1-cup Kosher Salt
1-stick unsalted butter
1-bottle heavy beer, Sam Adams Lager, Shiner Bach, Corona Extra, etc, but NO lite beer
1-beer bottle full of water
1-large white onion cut into quarters
6-8 full stems of rosemary about 8" long cut into 2"-3" pieces
fresh ground black pepper
extra virgin olive oil
Remove the giblets from the whole chicken, then rinse bird in fresh water. In a pot large enough to completely submerse the chicken in water, like stock pot, add the cup of kosher salt then fill with enough water to completely immerse the chicken in, whisking constantly to dissolve the salt. Put chicken into water making sure cavity fills with water and the bird is completely immersed, cover pot, refrigerate for at least 8-hrs, preferably overnight.
When the bird is properly soaked, preheat the oven to 450 degrees. Remove the chicken from the salt water, pat dry inside and out with paper towels, and place it on a rack in a roasting pan. Put the butter, beer and beer bottle full of water in the roasting pan. Put the onion and rosemary into the chicken cavity. Liberally coat the entire outside of the chicken with extra virgin olive oil. Then completely cover the bird with plenty of freshly ground black pepper and just a small amount of kosher salt. Breast side up on the rack in the roasting pan, place the chicken in oven, lowering heat at once to 350 degrees.
Let it roast 30 minutes, then begin basting it every 15 minutes with the butter, beer, water, and drippings. Cook to an internal temperature of 180 degrees, do not over cook. A 4-5 lb chicken will take about 72-90 minutes. Rule of thumb is 18 minutes roast time per lb. Remove chicken when done and let rest for 10-15 minutes or so. Remove the onion and rosemary, discarding the rosemary. Cut chicken into pieces and place on a platter, cover with the onions. Then get set to enjoy the most juicy, perfectly roasted chicken you'll ever experience.