A recipe from Chef Char Morse
Learn to make this and other great recipes by signing up to attend a cooking class at the Family Fare's culinary classroom in Grandville: http://familyfare.spartanstores.com/culinary-classroom
1 (4 to 6-pound) whole chicken
1 Tablespoon fresh oregano, minced fine
1 Tablespoon fresh parsley, minced fine
1 Tablespoon fresh garlic, minced fine
1 Tablespoon dried onions
1 teaspoon paprika
2 teaspoons fresh sage, minced
2 teaspoons sea salt
1 Tablespoon freshly ground black pepper
1 teaspoon cayenne pepper
1 (12-ounce) can of American lager style beer (Budweiser, Busch, Coors, etc.)
3 sprigs fresh thyme
3 sprigs fresh parsley
3 cloves garlic, smashed
1 pound bacon
Preheat oven or grill to 450 degrees F. Rinse the chicken thoroughly under cold water, making sure all internal organs are removed and then pat dry with clean paper towels.
Mix dry ingredients and fresh herbs(oregano, parsley, garlic, onions, paprika, sage, salt, pepper and cayenne pepper) in a bowl. Gently separate the skin from the bird and rub the spices between the meat and the skin of the bird. Remove about 4 ounces (½ cup) of beer from the can. Place the smashed garlic cloves and sprigs of thyme and parsley into the beer.
Place chicken, larger open end down, over the beer can to insert the beer and herbs into the cavity. Place chicken, standing up, into a large roasting pan.
Place bacon in the top cavity of the chicken and drape remaining bacon strips down the outside of the chicken.
Place chicken in the oven or a closed grill for 20 minutes at 450 degrees F and then lower temperature to 325 degrees F and cook for about 15 minutes per pound of bird (4 pounds=60 minutes, 5 pound= 75 minutes) , or until the internal temperature in the thickest part of the thigh reaches 165 degrees F. Remove bird from heat and let rest for 10 minutes before carving.