Glazed Roast Chicken

Name: Glazed Roast Chicken
Yield: Serves 4 to 6
Ingredients: 1 , whole chicken (6 to 7 pounds), giblets removed and discarded; 5 teaspoons, kosher salt (see note); 1 teaspoon, baking powder; 1 teaspoon, ground black pepper; 1 (16-ounce) can, beer (see note); 1 teaspoon, cornstarch; 1 tablespoon, water; 1/2 cup, maple syrup; 1/2 cup, orange marmalade (see note); 1/4 cup, cider vinegar; 2 tablespoons, unsalted butter; 2 tablespoons, Dijon mustard; 1 teaspoon, ground black pepper

9 comments

Appears in Cook's Illustrated March/April 2009, America's Test Kitchen TV

Main Courses

Chicken

Roasts

Applying a glaze to a whole chicken can land you in a sweet mess. To resolve this sticky situation, we brought an outdoor method indoors.

SERVES4 to 6

TIME1¾ hours, plus 30 minutes brining and 20 minutes resting

has video

WHY THIS RECIPE WORKS

For our roast chicken recipe, we wanted an evenly glazed chicken with crisp skin and moist meat. To dehydrate the skin and make it crisp, we separated it from the meat and poked holes in the fat deposits to allow rendered fat to escape, the...

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