Beer Can Chicken
 
1   whole chicken, washed, patted dry and excess fat removed
1 can  beer - any kind that you have on hand
  fresh herbs, i use a couple of sprigs of fresh rosemary
  olive or vegetable oil
  salt and pepper
  dry rub i use lemon pepper, paprika or tandoori seasoning
 
wash and dry chicken, remove the excess fat. rub oil over the whole 
chicken then season with the salt and pepper and any dry rub you like. . 
empty the beer about 1/4 of the way add the fresh herbs to the beer can 
making sure that they are pushed all the way down into the can. place the 
chicken (cavity) over the beer can, place on the grill try to get the legs 
in front of the can to help balance (we use a gas grill). preheat the 
grill on high using the heat on just one side of the grill. turn the heat 
down a little and place the chicken on the side that is not on. close the 
grill lid and roast the chicken for about 1-1/2 hours, depending on the 
size of the chicken or until the internal temperature is 165: and the 
juices run clear. remove the chicken from the grill and let rest about 10 
minutes before carving. make sure to use thick oven mits to remove the 
chicken from the grill. you will have to do a bit of a balancing job to 
get the can and chicken to stay upright. jan 
 
-- 
(ID: 11366) Mirror: rec.food.recipes: Wed, Aug 6, 2003


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