Baked chicken and beer gravy

Ingredients:

• 2 tsp baking powder
• 1 teaspoon paprika
• 1 tsp. grated lemon zest
• 0.5 tsp. brown sugar
• 1 large (2.2–2.5 kg) roasting chicken
• 1 can of IPA beer
• 2 cloves of garlic
• Beer gravy, recipe below

Beer gravy

• 55 g unsalted butter
• 1/4 cup premium flour
• 1 tsp. brown sugar
• 3 cups chicken broth
• 0.5 cups of IPA beer
• 0.5 cup rendered chicken fat from the pan
• 1 tbsp soy sauce
• 1 tbsp Worcestershire sauce
• 0.5 tsp horseradish cream sauce

Preparation:

1. In a small bowl, combine baking powder, paprika, lemon zest, sugar, 2 tablespoons salt, and a few grinds of black pepper. Set aside.
2. Remove the giblets from the chicken. Rinse the chicken inside and out with cool water and pat dry with paper towels.
3. Sprinkle the chicken evenly with the spice mixture. Refrigerate the chicken, uncovered, for 12–24 hours to allow the skin to dry.
4. Position a rack in the lower third of the oven; remove the remaining racks. Preheat the oven to 200°C.
5. Pour about half the beer into a glass and drink it! Place the half-empty can on a baking sheet or baking dish and toss in the garlic cloves. Skewer the chicken so it sits upright on the can. If you're cooking for a crowd, this is a good way to roast more than one chicken at a time.
6. Roast until a meat thermometer inserted into the thickest part of the thigh registers 165–170°F (73–76°C), 75–90 minutes.
7. Cover the chicken with foil and let it rest while you prepare the beer gravy. Set aside 0.5 cups of the rendered fat for the gravy.
8. Carve the chicken and serve with beer gravy.

9. Beer gravy:

   
   In a medium saucepan, melt the butter over medium heat. Add the flour and cook, stirring constantly, until the flour turns light brown. Stir in the brown sugar. Add the chicken broth, beer, and lard and stir.
   
10. Add the soy sauce, Worcestershire sauce, and horseradish and stir again. Season the sauce with salt and pepper. Bring to a boil and cook, stirring, until thickened, about 3 minutes.
    
    Exit: 4 tbsp.