1. FOR THE CHICKEN: Place chicken breast-side down on work surface. Following illustrations on page 8, use tip of sharp knife to make 1-inch incisions below each thigh and breast along back of chicken (four incisions total). Using fingers or handle of wooden spoon, carefully separate skin from thighs and breast. Using metal skewer, poke 15 to 20 holes in fat deposits on top of breasts and thighs. Tuck wingtips underneath chicken.

2. Combine salt, baking powder, and pepper in small bowl. Pat chicken dry with paper towels and sprinkle evenly all over with salt mixture. Rub in mixture with hands, coating entire surface evenly. Set chicken, breast-side up, on rimmed baking sheet and refrigerate, uncovered, 30 to 60 minutes. Meanwhile, adjust oven rack to lowest position and heat oven to 325°F.

3. Open beer can and pour out (or drink) about half of liquid. Spray can lightly with nonstick cooking spray and place in middle of roasting pan. Slide chicken over can so drumsticks reach down to bottom of can, chicken stands upright, and breast is perpendicular to bottom of pan. Roast until skin starts to turn golden and instant-read thermometer inserted in thickest part of breast registers 140°F, 75 to 90 minutes. Carefully remove chicken and pan from oven and increase oven temperature to 500°F.

4. FOR THE GLAZE: While chicken cooks, stir cornstarch and water together in small bowl until no lumps remain; set aside. Bring remaining glaze ingredients to simmer in medium saucepan over medium-high heat. Cook, stirring occasionally, until reduced to 3/4 cup, 6 to 8 minutes. Slowly whisk cornstarch mixture into glaze. Return to simmer and cook 1 minute. Remove pan from heat.

5. When oven is heated to 500°F, place 1 1/2 cups water in bottom of roasting pan and return to oven. Roast until entire chicken skin is browned and crisp and instant-read thermometer registers 160°F inserted in thickest part of breast and 175°F in thickest part of thigh, 24 to 30 minutes. Check chicken halfway through roasting; if top is becoming too dark, place 7-inch-square piece of foil over neck and wingtips of chicken and continue to roast (if pan begins to smoke and sizzle, add additional 1/2 cup water to roasting pan).

6. Brush chicken with 1/4 cup glaze and continue to roast until browned and sticky, about 5 minutes. (If glaze has become stiff, return to low heat to soften.) Carefully remove chicken from oven, transfer chicken, still on can, to carving board and brush with another 1/4 cup glaze. Let rest 20 minutes.

7. While chicken rests, strain juices from pan through fine-mesh strainer into fat separator; allow liquid to settle 5 minutes. Whisk 1/2 cup juices into remaining 1/4 cup glaze in saucepan and set over low heat. Using kitchen towel, carefully lift chicken off can and onto platter or cutting board. Carve chicken, adding any accumulated juices to sauce. Serve, passing sauce separately.

Serves 4 to 6