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| Hello, if you live in NE Ohio, like me, then your weather has been damp, cold, dreary and gray. Fall is really here. The leaves are turning (quickly) and apples, pumpkins, and sqash are plentiful. I want to share a fantastic "warm you up" recipe with you today. My husband and I got this pan with roasting insert for our birthdays in June. This ceramic baking pan works on stove top, oven, or grill in heat up to 500 F. A link to the pan is here: http://www.qvc.com/qic/qvcapp.aspx/view.2/app.detail/params.CM_SCID.coll.item.K27287.desc.Technique-Flame-10-Round-Covered-Everyday-Pan I cannot find a link to the upright chicken roaster. I have seen them online and at Walmart (camping/ grilling section) any simple "beer can" chicken rack should work. INGREDIENTS: 3-4 lb. whole chicken, cleaned and dried 1Tbs. Vegetable oil 2 Tbs. brown sugar 2Tbs. paprika 1tsp. dry mustard powder 1 tsp. chili powder 2Tbs. coarse sea salt or kosher salt 2tsp. coarsely ground black pepper 1 bottle of favorite ale 3 large sweet onions, sliced 1 bay leaf 4 sprigs of fresh thyme (optional) |
Brush chicken all over with vegetable oil. Make the rub by combining brown sugar, paprika, mustard, chili, salt, and pepper. Rub the mixture all over the chicken, inside the cavity as well as all over the skin. Preheat oven to 350 F. Place chicken roaster inside the pan and pour beer into the cup center of the chicken roaster dish. Place all remaining spices inside the beer. Place chicken ove rthe center of the chicken roaster. Season the onions with salt and pepper and place them all around the chicken. Roast until the internal temperature is 165 F. A 4 lb chicken should take around 75 minutes.
Allow chicken to rest/ cool 5 minutes. Carefully remove the chicken and serve with the carmelized onions. Pour drippings over chicken, potatoes and/ or vegetables.
If you decide to make this recipe, let me know what you thought. I would love to hear from you. Thanks for stopping by.
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