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Oven Roasted Whole Chicken (standing fryer roasted) Recipe

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This recipe for Oven Roasted Whole Chicken (standing fryer roasted) is from The Wong Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
one whole bird
Italian dressing
dry seasoning (your preference)
Louisiana Hot Sauce
Apple Moonshine or Apple Juice (better with Shine)
Directions:
Directions:
Shoot a couple shots of the hot sauce inside of the bird.
Baste the outside of the bird with Italian dressing to help make the dry seasoning stick to the skin, it also helps with browning the bird.
Liberally sprinkle the bird with your favorite dry seasoning, Mesquite works well, tonight I am using Applewood to compliment the Apple Shine.
Pour 4 ounces of Apple Shine or Apple juice into the steaming vessel of the roaster (see note below if you don't know what I am talking about).
Preheat oven to 325 degrees (convection works best).
Place roaster with bird in oven roast for 1 3/4 hours.
Number Of Servings:
Number Of Servings:
4-5
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
I use a new twist on an old Southern way to cook chicken. The old way is called beer can chicken, sounds elegant, I know. Anyway what some folks do is open a can of beer, place a whole chicken on top of the can, the opening in the chicken is about the right size for the can. Now you place the whole bird "standing" inside of your grill and roast it. The moisture from the beer cooks into the chicken and makes it tender and juicy, even if it does taste a little like PBR. Well in Gatlinburg we found a roasting pan made from pottery which has a 4 ounce middle vessel for putting your favorite "steamer" liquids! Works great in a smoker or in the oven, much faster in the oven! I know, I agree with you...that was a waste of a perfectly good can of beer!

 

 

 

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