VERMONT BAKER'S ROAST CHICKEN WITH BEER GRAVY

Steps:

• In a small bowl, stir together the baking powder, paprika, lemon zest, sugar, 2 tablespoons salt and some pepper. Set aside.
• Remove the giblets from inside the chicken. Rinse the chicken with cool water, inside and out, and pat dry with paper towels, inside and out.
• Sprinkle the chicken evenly with the salt mixture. Place chicken in the refrigerator, uncovered, for 12 to 24 hours to dry brine.
• Place an oven rack in the lower third of the oven; remove the other racks. Preheat the oven to 400 degrees F.
• Pour about half of the beer into a glass--and drink it. Place the half-empty can on a baking sheet or roasting pan and drop the garlic cloves into the can. Place the chicken on the can so it's "standing." (If you're cooking for a crowd, this is a good way of roasting more than one chicken at a time.)
• Bake until an instant-read thermometer registers 165 to 170 degrees F when inserted into the thickest part of the thigh, 75 to 90 minutes.
• Allow to rest, covered in foil, while you make the Beer Gravy. Reserve 1/2 cup of the pan drippings for the gravy.
• Carve the chicken and serve with Beer Gravy.
• Melt the butter in a medium saucepan over medium heat. Add the flour to make a roux: cook, stirring constantly, until the flour is slightly brown. Whisk in the brown sugar to combine. Add the chicken stock, beer and drippings and whisk to combine.
• Add the soy sauce, Worcestershire and horseradish and whisk to incorporate. Season with salt and pepper. Bring to a simmer and cook, whisking, until the gravy thickens, about 3 minutes.