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Chicken, Beer Can II (M, TNT)
Source: Unknown
Serves: 6

1 large roasting chicken
1 12-ozs. can beer
Salt and pepper to taste
Assorted favorite spices

Place ring of charcoal briquettes around outside of charcoal grate 3-4 coals deep and apply lighter fluid. Light coals and wait until ash first appears on coals.

Pour off about 1/2 of the beer from the can and then add salt and pepper and your favorite spices into the beer can.

Insert beer can into the large cavity of the chicken between the legs. Place chicken on the middle of the grill using the beer can and the two legs as the supports. The chicken should set up like it is sitting on the beer can with a leg on each side for support.

Close the top on the grill and allow to cook for at least one hour or until chicken is brown and crispy. If the fire gets too low, remove the lid for a few minutes to allow air to spark up the fire.

If using a gas grill, make sure to turn the gas on low or to put the chicken over the part of the grill that is not lit. You need some indirect heat to cook the chicken slowly without burning the outside. Close the lid and cook until skin is golden brown and chicken is cooked through.

I have never tried this dish in the oven but it should work fine. Just make sure you put the chicken in a fairly deep roasting dish to catch the juices and beer. Roast chicken at 350°F for about 1 hour or longer depending on the size of the bird and the cooking instructions on the label.

Poster's Notes:
I think this is the same recipe for the Coke can chicken; It just uses beer instead (which is more fun to drink the half of a can!). I put a rub of spices under the skin and then in the can. I wanted to try the Israeli spice from last week's postings the next time I make this. I usually use lots of sage, garlic, and an all-purpose seasoning. I also take the grate off of the grill and place tin foil between the chicken and the coals. It barely worked with the grate on, but there is more room without. My daughter made this while camping in an iron pot. She said it was great.

I don't know where this recipe originated so I cannot give appropriate credit. I have tried it on many occasions and can attest to the fact that it results in a chicken that is moist and tender on the inside and nice and crunchy on the outside.

Posted by Cynde Sawyer

Nutritional Info Per Serving: N/A