Roasted "Blue" Bird

For Christmas Danny and I received a chicken roaster. But this is no ordinary roasting pan or some kind of rotating roasting spit for the bbq! It's a ceramic pan where the chicken sits upright and emulates a beer can chicken and there's a special reservoir that holds beer, wine or any other liquid you might want to use. We used a white Belgium ale with fresh orange zest and thyme! Here is our recipe!

1 whole chicken (3 to 5 lbs)
1 12 oz bottle Belgium ale
1 orange (zested, then cut into quarters)
3 garlic cloves
fresh thyme
fresh rosemary (or dried)
salt & pepper


For the glaze:
1/4 cup unsalted butter
3 tsp honey
2 tsp fresh orange zest
fresh thyme
salt & pepper

First, make sure the bird is cleaned, trimmed of any unnecessary fat and patted dry before placing on the ceramic dish. Season bird with salt & pepper inside and out. Set aside and prepare the ceramic dish by zesting the orange, using about 2 teaspoons, inside the reservoir. Pour in the beer and fill in with fresh thyme, about a teaspoon or more. Then take your bird and place it upright on the dish. It should be sitting on its legs.

Meanwhile, in a small sauce pan melt butter and honey over medium low heat. Add the thyme and additional orange zest with salt & pepper. Pour about half over the bird, rubbing it into the skin. Then, cut the orange into quarters and put in the cavity of the bird the more fresh thyme and fresh rosemary. Truss bird if you feel necessary. Place the bird in the oven and set to 425 degrees. After 15 minutes drop the temperature to 350 degrees. Roast bird for one hour and 30 minutes (or until it reaches 165 degrees), rotating it half way through and basting with the remainder of the glaze and pan juices. Let it rest for 10 to 15 minutes before craving. Enjoy!

(On the box of the ceramic dish it directs you to place the dish in a cold oven and letting it heat with the oven to prevent the dish from cracking.) 

 This bird was so moist and delicious! Yet, it's so completely easy to do! Try it out!