Total Calories: 101
Preheat the oven to 425 degrees.
Pat the chicken dry outside and inside the cavity. Combine the salt, pepper, garlic powder and paprika in a small bowl. Rub 1 teaspoonful inside the cavity. Rub the outside of the chicken with the olive oil and then with the rest of the seasonings.
Place the opened can of beer upright in a roasting pan. Place the chicken over the can of beer with the can inside the cavity and the legs providing a tripod for support. Add the bay leaves, onion, garlic and ½ cup of the chicken stock to the pan and transfer the pan to the oven. After 30 minutes, add the remaining chicken stock and baste the chicken. Continue roasting for 30 to 40 minutes more until an instant meat thermometer reads 160 degrees when inserted into the thigh.
Remove the pan from the oven, tent with aluminum foil and let rest for 10 minutes. Using oven mitts, carefully remove the chicken from the very hot beer can and place on a carving board. Return the pan to the stove, skim of any visible fat, add a slurry of 1 teaspoon of cornstarch mixed with 2 teaspoons of cold water, bring to boil for 5 minutes to thicken the sauce.
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