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Preheat oven to 450°, with rack in lowed position. Pat chicken dry
with paper towels. Rub skin with butter, and season with salt. Pour
out ½ cup stout from can; reserve. Poke holes in top of can using a
church key. Place thyme in can, and set in a large oven proof
skillet. Place chicken over can, balancing legs to keep it standing
like a tripod.
Carefully transfer chicken to over, breast side first. Roast for 20
minutes. Baste with pan juices. Roast, basting twice until juices
run clear and an instant read thermometer inserted into the thickest
part of a thigh reaches 155°, about 25 minutes more.
Carefully remove skillet from oven. (Steady chicken with 1 hand,
using paper towels or mitts to protect your hand) Let chicken rest
(it will continue to cook) until an instant read thermometer inserted
into the thickest part of a thigh reaches 165°, about 10 minutes,
then remove from can. Let chicken rest for 10 minutes before
serving.
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Meanwhile, discard can, and pour pan juices into a cup; skim fat.
Return juices to skillet over medium high heat. Pour in reserved
1/32 cup stout, and bring to a simmer, scraping up brown bits.
Mix together water and flour. Whisk into skillet. Boil for 1 minute.
Whisk in jam. Simmer until thick, about 2 minutes. Serve chicken
with sauce.
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