Think beer can chicken only better, roasted with bourbon whiskey and seasonal apples. With the use of a pottery chicken baker from Sam Hitchman Ceramics, this meal is extremely easy to make and can be served from oven to table with this functional piece of art. Sam provides a general recipe guide when folks purchase a pottery dish, which I used to craft my version that is perfect for fall entertaining. This dish pairs well with mashed butternut squash or sweet potatoes.
I love the hands-free time you get with a slow roasted meal. While your oven is doing all the work, enjoy a delicious cheese plate and sip on a glass of wine or bourbon.
1 teaspoon fresh grated nutmeg
1 teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon salt
¼ teaspoon ground white pepper
¼ teaspoon ground ginger
1 (3 to 4 pound) whole roasting chicken, giblets removed
3 medium apples, cored and chopped
1 large onion, peeled and diced
½ cup dried cranberries
1 cinnamon stick
- In a small bowl, combine nutmeg, chili powder, cumin, salt, pepper and ginger. On a workable surface, pat the chicken dry and rub half the spice blend under the skin and the rest over the top of the chicken. Set aside.
- Fill the center cup of your pottery chicken baker ¾ full with bourbon and add apples, onions, cranberries and a cinnamon stick in the ring of the dish. Set chicken in the dish, bottom down, over the center cup. Maneuver legs to help stable the chicken over the produce. Cover the top opening of the chicken with a small piece of foil to prevent steam from escaping.
- Place chicken in a cold oven. Then, set the oven to 350 degrees Fahrenheit, allowing the pottery to heat with the oven. Cook for 1½ to 2 hours, until the internal temperature in the breast area of the chicken reaches 165 degrees. Slice chicken and serve with a big spoonful or two of apple mixture on top.