Beer Can Chicken

Yes, I admit, I make this...and I love it! Okay...I also admit I don't use a beer can since mostly we buy bottled beer. So hubby bought a Weber Poultry Roaster which is essentially a better beer can!

Here is the one we put together last night and it was uber-delicious! You can make any kind of rub for this chicken or coat it in BBQ sauce and baste it again about half way through the cooking time.

Rub:
VE Focaccia Bread Spices (approx 1/4 cup)
VE Sea Salt (to taste)
VE 4-Pepper Blend (to taste)

1 whole chicken, 4 to 5 pounds
2 teaspoons vegetable oil

1 355ml can (12 ounces) beer, any kind
2-3 cloves of garlic, peeled and slightly squashed
1-2 fresh sprigs of rosemary

Remove and discard the neck, giblets, and any excess fat from the chicken. Rinse the chicken, inside and out, under cold water and pat dry with paper towels. Lightly brush or spray all over with the vegetable oil and season, inside and out, with the rub.

Open the beer can and pour off half of the beer. Add the garlic cloves and the fresh sprigs of rosemary to the beer can. Set the half-full can on a flat surface and slide the chicken over the top so the can fits inside the cavity. Transfer the bird to the grill, keeping the can upright. Carefully balance the bird on its two legs and the can. Grill over indirect medium heat (350°F to 450°F) until the juices run clear and the internal temperature reaches 170°F in the breast and 180°F in the thickest part of the thigh, 1-1/4 to 1-1/2 hours. Keep the lid closed as often as possible during grilling.

Wearing barbecue mitts, carefully remove the chicken and the can from the grill, being careful not to spill the beer—it will be hot. Let the chicken rest for about 10 minutes before lifting it from the can. Discard the beer. Cut the chicken into serving pieces. Serve warm.

Makes 4 to 6 servings

Here's a tip: Buy two chickens when you are at the store (I just pick up the twin packs). I cook one as above and the second one I throw into a ziplock bag. I use the other half of the beer and pour it in with the same rub ingredients...throw in a couple of garlic cloves and sprigs of rosemary and maybe a whole lemon squeezed into the bag. Close it up and shake the marinade until it covers the bird completely. At this point I either freeze (if it hasn't already been frozen) the bag for another day or put it into the fridge to cook in a day or two. You could also cook two chickens and freeze the bird cooked already for a quick meal.