Beer in the Rear Chicken (Kevin Frankford)

Beer in the Rear Chicken    (Kevin Frankford)
Beer in the Rear Chicken    (Kevin Frankford)

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    medium whole chicken (4 to 5 lbs.)

  • 2 1/2

    Tbs. of Illinois Rub (recipe follows) or your own rub

  • 1

    can beer at room temperature.

  • Illinois Rub:

  • 1/4

    cup paprika

  • 1

    Tbs. dark brown sugar

  • 1

    Tbs. sugar

  • 2

    tsp. salt

  • 1

    tsp. celery salt

  • 1

    tsp. black pepper

  • 1

    tsp. dry mustard

  • 1

    tsp. garlic powder or finely minced garlic

  • 1

    tsp. onion powder or finely minced onion

  • 1-3

    tsp. cayenne pepper, to taste

Directions

Rinse chicken inside and out, drain and pat dry. Sprinkle 1 Tbs. of the rub inside the neck and body cavity, then rub another 1 Tbs. all over the skin of the bird. Pop the tab on the beer can. Using a "church-key"-style can opener, make 6 or 7 holes in the top of the can. Drink or pour out the top inch of beer, then spoon the remaining dry rub through the holes into the beer. Holding the chicken upright, push the chicken down onto the beer can so that the can goes into the cavity. Stand the "stuffed" chicken on a roasting pan. The bottom of the beer can and the two legs from a triangular support. If the chicken is too big and the beer can unstable, buttress the legs with skewers. No trussing or further basting is necessary. Preheat the oven to 350. Roast about 2 hours until the skin is crisp and the juices run clear when the bird is poked with the tip of a knife. Allow the finished bird to rest before carving. This can also be done on a outside grill.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: