- 8 tablespoons (4 ounces) unsalted butter, softened
- 1/4 cup finely chopped fresh flat-leaf parsley
- 1/4 cup finely chopped fresh cilantro
- 2 tablespoons finely chopped fresh basil
- 2 tablespoons garlic confit
- 1 2 1/2- to 3-pound chicken
- 1 12-ounce can pale ale, preferably Porkslap, at room temperature
- Kosher salt
- Freshly ground black pepper
For the herb butter, mix together all ingredients in a large bowl until thoroughly combined. Reserve at room temperature.
Preheat the oven to 350°F. Position a rack in the lower third of the oven.
Pat the chicken dry very thoroughly, inside and out. (This is an important step; if the chicken is even slightly moist, the butter will not adhere and will slide right off.) Fold the wing tips back and massage the herb butter all over the chicken, making sure to massage some butter under the skin and on the breast. Season lightly with salt and pepper.
Pour off (or drink!) one-third of the beer. Slide the chicken over the can and carefully stand the beer can–stuffed chicken upright in a shallow roasting pan. (You may also use a beer-can chicken holder to stabilize the beer can and the chicken.) Transfer the chicken to the oven and roast for about 1 hour and 20 minutes, or until cooked through. The skin will be crisp and medium-brown, and the meat should register 165°F on an instant-read thermometer. If the chicken skin is getting too dark, tent it with foil after 45 minutes.
Transfer the chicken, still in the roasting pan, to a wire rack and let sit for 10 minutes. Hold the chicken with a pair of tongs and slide the can our using another pair of tongs. Remove the beer can from the chicken carefully because both will be extremely hot. Let sit for 5 minutes then carve the chicken into quarters and serve.