1. Preheat the oven at 200° C.
2. For the brown butter, melt the butter in a small saucepan over medium heat, stirring occasionally.
3. Continue cooking the butter, stirring often, until it turns golden brown, then remove from the heat. Mix in the nutmeg and add the cinnamon, vinegar, honey, salt and pepper and stir together. Set aside and infuse for 15 minutes.
4. Rub the chicken with half of the brown butter mixture, inside and out, as well as under the skin of the breast.
5. Wash hands
6. Pour out a third of the beer, or simply take a few sips, place the sprigs of thyme into the can and sit the chicken on top of the beer can.
7. Position upright in a roasting tray, place garlic, lemons and onions in the tray, with 1 lemon slice placed in the neck cavity of the bird and drizzle the remaining brown butter mixture over the onions, garlic and chicken.
8. Cover top of chicken with foil. Roast in the oven place at the very bottom of the oven rack. Cook for 30 minutes, then turn heat down to 180°C and cook for another hour, until golden and cooked.
9. Remove from oven, take the chicken off the beer can and set aside to rest for 10 minutes. Dispose of the can.
10. Remove the bulbs of garlic from the tray and tip everything else including the pan juices into a clean saucepan.
11. Add 4 cloves of the roasted garlic, the cream and the water. Stir together and bring to a gentle simmer for 5 minutes. Strain through a sieve and transfer the sauce into a gravy boat.
12. Serve chicken whole on a board with lemon wedges fresh thyme and flat leaf parsley tucked into the cavity to fill the hole and add the remaining cloves of roasted garlic to the board. Serve the sauce on the side.