Juliette Carr responds: Definitely wash and chop the burdock--don't peel it. You can grate it if you want but it will take...
- Ready in: 30 minutes prep; 90 bake minutes
- Serves: 6
- Complexity: medium
Use your favorite homemade or store-bought spice rub for this chicken and use whatever convenient non-soda drink that comes in a can (I like juices). The important part about the beer can is the can and the liquid, not so much the beer. Original recipe by Claire Fitts.
- 1 4–6 lb. chicken with gizzards removed
- 2 qts. cool water
- 1/2 cup kosher salt
- 1/4 cup spice rub
- 1 can of drink
1) Place your chicken in a good-quality plastic bag with no holes and place the bag in a large bowl or pot. Mix the salt and water thoroughly and pour the brine over the chicken. Pull the bag up tight around the bird and close it with a twist tie. (If there isn’t enough brine to cover the bird, make more in the same ratio.)Place it all in the fridge and soak for 1 hour to overnight.
2) Move one oven rack to the lowest notch in your oven and remove any other racks. Preheat oven to 350°F.
3) Remove the chicken from the brine, pat dry, and coat with spice rub. Open your can and drink approximately half of the contents. With a pointy can opener (churchkey), make two more openings in the top of the can. Place your can in the center of a large baking dish or a pan with sides. Lower the rear end of the chicken over the can. The can and chicken legs will form a tripod to hold it steady.
4) Bake the chicken for 1 to 11/2 hours, depending on the size, rotating the pan gently halfway through, until a thermometer inserted between the thigh and body registers 160 °F. Let the chicken rest for 5 to 10 minutes after removing it from the oven. Remove the can and enjoy!