8 T. unsalted butter, softened
1/4 c. finely chopped fresh parsley
2 T. fresh thyme leaves
1/4 t. kosher salt
2 T. garlic confit (see note below)
1/4 t. kosher salt
3 lb. whole chicken (organic is best)
12 oz. can any pale beer
kosher salt
fresh ground pepper
NOTE: To make “quick” garlic confit: Smash a garlic clove and place in very small glass ramekin with 2 T. oil. Microwave on 70% power for 30 seconds. Set aside to let garlic infuse into oil, then discard smashed garlic clove.
Line roasting pan with foil.
In large bowl, mix all herb butter ingredients until thoroughly combined. Set aside at room temperature.
Preheat oven to 350 degrees.
Very thoroughly pat chicken dry, inside and out with paper towels. This is an important step; if chicken is even slightly moist, the butter will slide right off.
Massage herb butter all over chicken, making sure to massage some butter under skin and on the breast meat. Season chicken with salt and pepper.
Open beer and pour off (or drink) one-third of beer. Slide chicken over can and carefully stand the beer can with the chicken upright in center of prepared pan.
Transfer chicken to oven and roast for about 1 hour and 15 minutes, or until instant read thermometer inserted in thigh joint registers 165 degrees.
Check chicken after 45 minutes, and if the skin is getting too dark, lightly tent with foil.
Transfer chicken still in roasting pan to a wire rack and let sit for 10 minutes. Wearing insulated Playtex gloves, CAREFULLY slide chicken off beer can and let sit for 5 minutes.
Carve chicken into 4 pieces and serve.
Adapted from Marc Murphy
