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Chicken, Beer Can III (M, TNT)
Source: Chef of the Hyatt Hotel at Bonaventure Spa, Miami
Serves: 4 to 6

1 whole chicken
1 tablespoon seasoned salt
1 tablespoon garlic powder
1 can beer
1/2 cup white vinegar
1/2 cup wine (any kind you have open)
1/2 cup apple juice
1 tablespoon Worcestershire sauce
1 tablespoon lemon juice

Preheat the oven to 325°F.

Combine the seasoning salt, garlic powder, and salt and pepper. Remove and reserve 1/2 teaspoon of the mixture. With the rest, season the chicken inside and out.

Remove the tab from the can of beer and puncture the remaining top with an opener with a hook on the end. Remove 1/2 cup of the beer and reserve for the basting sauce.

Spoon the reserved seasonings into the can of beer. Stand the can in a baking pan (lasagna-type pan), then insert the beer can inside the cavity of the chicken and spread the legs of the chicken to form a tripod so that the chicken stands upright on the beer can.

Place baking dish in the oven and bake about 1-1/2 hours, or until the chicken is dark and falling off the bones.

During the baking, baste with the following sauce: combine the wine, vinegar, reserved beer, apple juice, Worcestershire sauce, and lemon juice. Bring to a boil and simmer for 5 minutes, or put sauce in the microwave for 3 minutes.

Baste the chicken frequently with the sauce.

Let the chicken cool a little until you can pick it up with the beer can and remove the can. Do this over the baking pan. If it falls over, just mix the spilled beer with the rest of the drippings. Serve with the drippings, yum.

Poster's Notes:
This recipe is what might be called a second generation beer can chicken, super good. Here's the story:

I had an ad in the paper in Caracas for a nursemaid for my young children. I answered the door and I was so impressed with the 16-year-old girl who was dressed in mourning because she had just lost her mother. I hired her immediately and to make a story short, she was with us for many years. When we came to the U.S., we brought her with us. She went to school, learned English, and acclimated herself well. A few years later, she met and married the executive chef at Joe's Stone Crab on Miami Beach. Happy Happy Happy.

She visits, phones, and never forgets the holidays. This year on Mother's Day she phoned me and we exchanged endearments and she gave me this recipe from the chef at The Hyatt Hotel at Bonaventure Spa here. It is beyond good.

Posted by Elena Eder

Nutritional Info Per Serving: N/A