Beer Can Chicken

Brooke's Recipe

I don't know who invented Beer Can Chicken, but it had to have been a redneck. Shoving a beer in a chicken where the sun doesn't shine is just so wrong, but the taste is just so right. The chicken comes out so moist and so tender that you won't want to roast a chicken any other way.  YEEHAW!



Ingredients:

1 whole chicken, discard the giblets
1 40 oz beer (I used Yuengling)
5 cloves of garlic, smashed
3 tablespoons garlic powder
3 tablespoons onion powder
3 tablespoons paprika
1/4 cup olive oil
1 stick butter, melted

 Remove all the racks from your oven except the one on the very bottom. Preheat the oven to 375 degrees.

Open the beer and discard half of it the proper way.  Then drop the garlic cloves, peels and all into the beer. Pour the butter into the can as well. Set aside

Pour the olive oil over the chicken and rub the garlic powder, onion powder, and the paprika all over the chicken using your hands. 

Set the beer on a baking tray and pick the chicken up and slide it onto the beer can.  The beer can should fit perfectly into the cavity. 

 

Carefully pick the tray up, and place it on the bottom rack of the oven. Bake for about an hour or until the juices run clear when you pierce it with a knife.

When the chicken is ready, get your cooking gloves on and grab a tong. While holding up the chicken, use the tongs to pull the beer can out. Discard the can, carve the chicken and serve!