Thursday, February 24, 2011

Beer Butt Chicken

From:  danies08

Beer Butt Chicken
1 Chicken, whole w/ insides removed
1 can beer (Budweiser works best)
Extra-Virgin Olive Oil
Seasons (what ever you want)
5 cloves garlic, peeled
One Beer-Can Chicken Holder (Wal-Mart)

**I rubbed on the oil and seasonings beforehand, and let it sit in the fridge for about 5 hours before I cooked it this last time. Made it even better**

Pre-heat oven to 450. Coat the outside of the chicken in the olive oil. Make a mixture of seasonings (I use all kinds of stuff), then rub them on with your figertips all over the outside of the chicken. I also like to rub them on the inside of the skin, too. Pour about 1/4 of the beer out of the can, then put the whole, peeled garlic cloves inside. Put the holder in an aluminum pie pan (to catch the drippings) and put the holder and pie pan on top of a cookie sheet (I usually use a 1/4 baking sheet, but a 1/2 is fine too). Put the beer can in the holder, then slide the chicken over it, butt first! Put it on the oven rack as low as it can go. Bake for one hour, or until done.

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