Ingredients

The following ingredients have 4 Servings
  • 1 roasting chicken ((3 to 4 lbs))
  • 3 tsp sea salt
  • 1½ tsp ground white pepper
  • 1 tsp five-spice powder
  • ½ tsp garlic powder

Instruction

  • Remove giblets and excessive fat from chicken. Rinse chicken including the inside. Pat dry the outside and place it on a beer can chicken roaster to drip dry for an hour.
  • Pan fry sea salt and ground white pepper over medium heat for 4 to 5 minutes or until fragrant.
  • Combine half of the pan fried pepper salt, five-spice powder, and garlic powder in a small bowl. Reserve the other half of the pepper salt for serving.
  • Remove chicken from the roaster and liberally sprinkle or pat mixture on the inside and outside of the chicken. Place chicken back onto roaster and allow it to dry for another hour.
  • Preheat oven to 375°F (190°C).
  • Truss chicken by tying the lower part of the wings and legs together.
  • Roast chicken in pre-heated oven on the beer can roaster for approximately 1 hour 15 minutes or until thermometer inserted into the thickest part of the thigh without touching the bone registers 180°F.
  • Remove roasted chicken from the oven and let it rest for 15 minutes before carving.
  • Serve chicken with slices of cucumber, shrimp crackers, and pepper salt.