1 whole roasting chicken
1 can light beer (can of cola can be substituted)
2 sprigs rosemary
1 tablespoon paprika
2 tablespoons kosher salt
1 tablespoon cracked black pepper
1 tablespoon garlic powder
2 cups chicken stock
(Optional-1 cup white wine or water)
Preheat oven to 400°F.
Mince one sprig of rosemary. Combine minced rosemary, paprika, kosher salt, black pepper and garlic powder into a bowl. Thaw chicken completely in the refrigerator before using. Remove the inner bag of organs and either discard or reserve for other recipe preparations. Rinse chicken with cold water and pat dry with a paper towel. Evenly rub the chicken, inside and out, with the seasoning mixture. Prepare a roasting pan by pouring half of the can of beer (or cola) and 1-2 cups of chicken stock (or wine or water) into the bottom of the pan. Place one sprig of fresh rosemary into the cavity of the chicken. Set the can of beer (cola) in the center of the roasting pan. Carefully place the chicken, legs down, onto the can – making sure the can is firmly inserted in the back cavity of the chicken, so that the chicken sits “upright.” Place in oven for about 1 hour. As the liquid in the pan evaporates during the cooking process, additional chicken stock, wine or water can be added. Cook the chicken until the internal temperature reaches 165°F (measured from the chicken thigh) or when the juices run clear after inserting a fork into the deepest part of the chicken thigh. When fully cooked, remove chicken and allow it to rest for 10 minutes. Carefully remove can from body cavity before carving.
Contents of the can may be combined with remaining liquid in the roasting pan to create a sauce for the chicken.