Roasted Rosemary ChickenUser Submitted Recipe
1 whole chicken
1 cup coarse (kosher) salt
1 stick unsalted butter
1 bottle heavy beer, but no light beer
1 beer-bottle full of water
1 large white onion, peeled and quartered
6-8 stems fresh rosemary, about 8" long, cut into 2-3" pieces
fresh ground black pepper
extra virgin olive oil
1. Remove giblets from chicken and clean cavity, removing lungs under the breast ribs.
2. In a large pot dissolve the cup of salt in enough water to immerse the chicken, whisking water to thoroughly dissolve the salt.
3. Place chicken into the water, making sure that the cavity fills with brine and the bird is completely immersed.
4. Cover and refrigerate overnight, or at least, 8 hours.
5. After soaking the bird thoroughly, preheat oven to 450oF.
6. In a saucepan, melt butter, combine it with beer and water. Place the mixture in the bottom of the roasting pan.
7. Place rosemary and onion in the cavity of the bird, rubbing some of the rosemary/onion mix into the skin.
8. liberally coat the outside of the chicken with extra virgin olive oil. Then apply coarsely ground fresh black pepper and a small amount of coarse salt to the bird.
10. Reduce oven heat to 350of.
11. Roast 30 minutes, basting every 15, with pot liquids.
12. Roast for about 2 hours. Do not overcook.
13. Cut into pieces and place on platter.