Roast Chicken with white wine

 After looking at for quite awhile, I finally bought a vertical chicken roaster. Kitchen items in our house have to have more than one use to justify the space they take up.
 This roaster is in two pieces and can be used without the vertical insert (see photo).
There were no recipes with it which I thought would have been nice so I used the Internet to find some. Not wanting to use beer, I used a adaption from this recipe from http://blog.wineenthusiast.com. It turned out excellent. The next time I will set the oven temperature higher as we all thought the skin could stand to be crisper. The chicken however, was so good. Very juicy and tender. I put a lemon quarter in the neck to hold in the moisture and with the herb seasoning it could not have been better.
 They have some other recipes on this site that would work this way also so I plan on trying them soon. 
 The only drawback to this method is that the grease spatters on the inside of the oven so I would wait to do it right before you need to clean the oven anyway. This roaster has since been recalled but you can make it with your beer can roaster drinking the beer and pouring the wine in the beer can. 
Roast Chicken with Wine
Cook Time: 1 ½ to 2 hours 
Preheat oven to 400°
1 whole chicken 3 to 4 pounds
½ cup white wine
½ cup of vegetable or olive oil
1 ½ tablespoon Italian spices
1 ½ teaspoon cracked rosemary
1 ½ teaspoon thyme
1 ½ teaspoon and 1 teaspoon pepper
 Mix ingredients together in a bowl. Cut excess fat from around the openings in the chicken. Add half of the ingredient mixture to the well in the cooker or a empty beer or soda can if that is what you are using. Use the rest of the mixture to coat the outside of the chicken. Insert the chicken on your roaster insert and plug the top with a quarter of half of a lemon. Bake or grill outside for 1 ½ to 2 hours or until internal temperature is 180° in the meatiest part of the thigh. Remove from insert and let rest for 10 minutes before serving. 
 You can add some potatoes or other vegetables to the pan while the chicken is roasting to bake in the pan drippings.

4 comments:

  1. Love roasted chicken but for me, I use my Bundt pan (covering the opening off the pan with heavy duty foil which has been folded a couple of times) using no wine or beer but sometimes I will use my own chicken or vegetable stock. I just salt and pepper and giving my chicken a good rub down with Olive Oil.
    At times I may cut up a lemon and an onion placing around the inside of the pan before placing chicken on top and at times I will cut up potatoes and/or carrots and season; baking in 425 deg. oven for 1 hour. Your chicken will come out nice and brown and crispy.
    I own 4 Bundt pans but only one of them is used specifically for chicken

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    Replies
    1. Colleen, What a clever idea. I have an older bundt pan I could use. I am going to try this.

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  2. I did forget to mention that I usually set my Bundt pan on a baking sheet while it's in the oven; just in case of overflow of liquid.(speaking of experience)
    Also, Apple juice is also great to use as a liquid in place of the wine or beer

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    Replies
    1. Thanks for the heads up on the baking sheet, I hadn't thought of that. The apple juice sounds good also, thought I will most likely use wine or sherry.

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