My mother-in-law recently gave me a beautiful pottery to roast chicken. At the center of the dish is a cup-like structure to set the chicken on vertically, with a hollow center for liquid of your choice. For this recipe I chose Sapporo beer to place in the center of the dish, then stuffed an herb mixture under the chicken’s skin. I also sprinkled sea salt and black pepper on the outside of the chicken. My 4.5 pound organic bird roasted for two and a half hours. It came out juicy and flavorful, just as I hoped and hungered for.
On one of our trips to Napa, Ron and I ate at The Wine Bounty Hunter, where we thought it would be funny to get a similarly-cooked chicken roasted with a beer can inside it. With the gift from my mother-in-law, it dawned on us we could now recreate this Southern classic, but not have any aluminum contamination from cans. It’s a double-win!
Sapporo Roasted Organic Chicken with a side of organic beet and dill salad tossed in an orange vinaigrette. ©Reel Chow
Ingredients:
- 1 can of Sapporo
- One 4.5 pound whole organic chicken, clean and patted dry
- 1 tablespoon of fresh chopped dill
- 1 tablespoon of fresh chopped thyme
- 1 tablespoon of fresh chopped parsley
- 2 tablespoons of light olive oil
- 1 tablespoon each of sea salt and fresh ground black pepper for the inside cavity and on the skin
First, I preheated the oven to 475 degrees Fahrenheit. I then combined fresh dill, parsley, and thyme with light olive oil to stuff under the skin. Make sure to generously sprinkle sea salt and black pepper on the skin and the inside cavity.
Handmade pottery for roasting chicken. ©Reel Chow
Next, I added the Sapporo into the hollow center, then added the chicken on top of that.
Add the Sapporo then the chicken. ©Reel Chow
Next, I put the chicken on the center rack and let it cook at 475 degrees Fahrenheit for 20 minutes, then lowered the temperature to 350 degrees Fahrenheit and continued roasting for two hours until fully cooked.
Initially, I was a little nervous because I had never put pottery in the oven before or tried to roast a chicken standing. It turned out to be so juicy and flavorful, we couldn’t believe it. The beet salad with orange vinaigrette was the perfect side for this tasty Sapporo roast! I strongly recommend this aluminum-free, healthier twist on an old classic, down-home recipe.
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