I usually just smear it with butter and shove it in at medium high heat. Baste occasionally and take it out when it looks cooked. Stick a skewer into the meatier parts to make sure no blood runs out. If the juices are clear it's cooked.. Many years ago I used to use those roasting bags and the results were pretty reliable and they keep your oven clean.
+1 on the beer can chicken. Very good!!
I had a holder I got from Cabelas, but it was a pain to clean up.
I like the one posted by esloser more. It should be easy to clean.
That said, now I just balance it on the beer can/2 legs in the grill (tripod). If you are careful (and your grill is tall enough), it will stay up. Check it every now and then, if it falls over - just sit it back up. No harm, no fowl (get it?)...
Last edited by ColoradoSteve; 06-17-2010 at 09:24 AM.
Never, never, never quit! -- Winston Churchill
Have you heard of a chicken brick? They are awesome. Soak in water for about 20 minutes, put the chicken (with butter smeared between the skin and the flesh), onion and lemon tucked in the cavity ,into the base of the brick, put lid on. Put in cold oven switch to about 170° C for around 1.5 hours, then take off the lid, whack up the oven to max for 20 minutes to crisp the skin - delicious chicken! And plenty of stock to use as gravy.
The chick comes out really moist each time.
From Mark's blog - the recipe for the aromatic whole roasted spatchcocked chicken:
It's possibly the best chicken I've ever had in my life. I've made it six time (iirc) in the last couple of weeks.
I just roasted a chicken on Sunday.
Chicken stuffed with halved lemons, butter smooshed under the breasts, skin covered in butter and then s+p and lemon juice
Start bird breast side down, put it on a rack inside of a big pan - this will collect the yummy juices with which to make sauce, and keep the bottom from getting smooshy
Bake for 40 minutes
Flip over and finish breast side up. It's done when the legs get jiggly, you reach 170 degrees on the thigh, the top looks brown enough, or I decide that after 90 minutes, I'm ready to take this thing out of the oven
Meanwhile, bake the insides that came in the pouch in the cavity and snack on delicious chicken liver!
I let my bird stand 20 minutes before I carve it up.
When my oven was broken, I roasted a chicken in a crockpot. Now, this is how I prepare whole chicken. The skin isn't crispy, but the meat is very tender since it's cooked slowly, and the vegetables at the bottom are cooked in pure chicken juices and fat. Also, no oven to clean: