Brined Vertical Roasted Chicken

This won’t be another Beer in the Butt chicken recipe.

I think the masses have been fooled into thinking it actually works. Yes, a beer can can be creatively used as a vertical chicken stand and does do a great job for roasting, but to throw away a perfectly good usable can of beer, on a myth that it makes the chicken taste better? Not my idea of fun.

Why doesn’t the beer or its flavor do anything for a roasting chicken? Let’s ignore the laws of thermodynamics and other boring matters from college, for simplicity’s sake.

  1. When the beer can is inserted into the cavity of the chicken, the beer  vapor goes up the inside of the chicken towards the neck. The steam escaping does not come in contact with most of the chicken, but rather, it goes straight up and out into the oven, never coming back down–as vapor only rises.
  2. The can is snugly fit into the chicken, making tight contact. The snug fit impedes any beer vapor (if there is any…see #3) from getting to any of the meat.
  3. Finally, water boils at 212F; but the chicken only reaches 165F if made correctly, so the beer isn’t going to turn into this “vapor” that tenderizes the meat.  The internal temperature of the chicken never exceeds 165F.

Now that the fallacies of this method are…er… uncovered, you will love the way my Brined Vertical Roasted Chicken tastes.  It first mandates that you brine the meat for juiciness, and when it is roasted openly in the oven, boasts a crispy exterior with an Indian flavored spice rub that makes every bite finger-licking good.

So grab a beer, (the one that was saved from an abysmal death) and have fun making this recipe, but most of all, enjoy the juiciest, tastiest chicken you’ve ever had!

Brined Vertical Roasted Chicken
Print Recipe
Servings Prep Time
6 people 5 minutes
Cook Time Passive Time
120 minutes 24 hours
Servings Prep Time
6 people 5 minutes
Cook Time Passive Time
120 minutes 24 hours
Brined Vertical Roasted Chicken
Print Recipe
Servings Prep Time
6 people 5 minutes
Cook Time Passive Time
120 minutes 24 hours
Servings Prep Time
6 people 5 minutes
Cook Time Passive Time
120 minutes 24 hours
Ingredients
  • 2 tsp ground Cinnamon
  • 2 tsp ground Cumin
  • 1 tsp ground Coriander
  • 1/4 tsp ground cloves
  • 1/2 tsp ground Turmeric
  • 1 tsp powdered Garlic
  • 2 tsp Salt
  • 1 tsp ground pepper
  • 2 Tbsp olive oil as much as is required to make a paste
  • 3/4 Cup Aromasong Poultry Brine
  • 3-4 Lbs Whole chicken
Servings: people
Instructions
Marinade Chicken
  1. To prepare the chicken, follow the direction according to Aromasong Brine solution instructions.
Roast Chicken
  1. Preheat oven to 400 (See note#1)
  2. Stand chicken on a vertical roast pan
  3. Mix all ingredients together until it forms a paste
  4. Rub the paste all over the chicken
  5. Tent the chicken loosely with a foil then roast in the oven for 1 hour. (see note #2)
  6. Remove the foil after an hour and then continue to roast for another 20-30 minutes or until a meat thermometer inserted in the inner thigh (without touching the bone) reaches 165F. If you don't have a meat thermometer, the chicken is cooked when the juices run clear when pricked on the thigh.
Recipe Notes
  1. Prior to roasting, let the chicken stand at room temperature for an hour for better results.
  2. The foil cover helps prevent the chicken from getting too dark.
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