Recipe By: Nathan Myhrvold (et.al.) Modernist Cuisine: The Art and Science of Cooking
1 Whole chicken, Skin intact
To taste Salt
To taste Pepper
1 can Beer
1. Starting at the neck or cavity, slowly and carefully work your fingers in underneath the skin of the chicken. Gently loosen the skin from the flesh, taking care not to tear the skin. Work your way around the whole bird until the front and back are loose. The skin should hang loose from the wing tips and the bottom tips of the drum sticks. mix the salt and paper and gentle rub it onto the flesh underneath the skin. Sprinkle some in the cavity.
2. Empty the beer from the can, either by drinking the contents or by pouring it out. Preheat you oven to its lowest setting. This could range from 60 to 80℃ depending on your oven. Position the cavity of the bird over the beer can and gently press down to ensure the bird sits firmly on the can. Make small cuts in the skin at the bottom of the legs and butt to help the fat drain. Put the bird in the oven and cook for 4 hours. After 30 minutes, test the internal temperature of the chicken a few times, using a meat or digital thermometer . The core roasting temperature should be between 60-65℃. If it get hotter than that, open the oven door a little to cool down. If it cooks at lower than that increase the temperature by a few degrees.
3. After 4 hours remove the chicken from the oven and set aside to rest uncovered. Increase the oven temperature to maximum and heat for 20 minutes. After 20 minutes return the bird, still perched on top of the beer can to the super hot oven. Roast until the skin is golden brown. Closely watch proceedings from this point to avoid burning the chicken. When done to your liking, remove the bird from the oven and the can from the bird, carve and serve.