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From America's Test Kitchen Season 10: Great Glazed Chicken
We started with a large roaster chicken. We separated the skin from the meat and pricked holes in the fat deposits to allow rendered fat to escape, then rubbed it with salt and baking powder—to dehydrate the skin and help it to crisp—and we roasted the chicken straddled on top of a beer can set in a roasting pan (a popular grilling technique). The technique seemed like a winner—no awkward flipping, glazing every nook and cranny was easy, and fat dripped freely out of the bird. But cutting into the chicken revealed that the breast, now exposed to the high oven heat for the entire cooking time, was dry and tough. Two techniques solved these problems. First, we rested the chicken before putting it in the oven for a final blast of heat—the skin came out crisper than before and the breast meat was perfectly cooked. Second, we thickened our glaze with a little cornstarch and reduced it to a syrupy consistency, then applied it before the final five minutes of roasting. The result? Moist, tender chicken with deeply flavorful crisp, glazed skin.
Serves 4 to 6
If using table salt, reduce the amount to 2½ teaspoons. For best results, use a 16-ounce can of beer. A larger can will work, but avoid using a 12-ounce can, as it will not support the weight of the chicken. A vertical roaster can be used in place of the beer can, but we recommend only using 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 in the glaze by 2 tablespoons. Trappist Seville Orange Marmalade is the test kitchen’s preferred brand.
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