Broiled Beer Chicken Au Jus

Directions:

1. First remove the chicken’s backbone and open up the chicken. Then remove the keel bone in the middle of the breasts so the chicken will lay flat.

2. Combine butter, beer, garlic (fresh and powdered), salt, and 1 teaspoon of lemon pepper.

3. Put the chicken in a large resealable plastic bag, pour beer mixture the chicken, and seal the bag. Put the bag in a large container and store in the refrigerator for 2-3 hours to marinate. To ensure both sides are marinated, flip the bag over and marinate for 2-3 hours more.

4.Remove the chicken from the bag and place it flat, skin side up, in a broiling pan over the onion, celery, and carrots. Strain the marinade from the bag into a container to use for a sauce later. Crush or blend the garlic and spices left in the strainer with the thyme and remaining lemon pepper. Take half of the spice mixture and stuff it under the skin of the chicken.

5. Broil the chicken about 20 minutes on each side. Watch closely so it does not burn. If the chicken is not cooked through, but looks like it is blackening (brown is good, but burned is bad). Turn the broiler off and bake at 350 degrees until the chicken is cooked; look for an internal temperature of about 166 degrees.

6. Remove the chicken from the broiling pan and allow it to rest on a platter. Remove any excess fat from the pan as well with a spoon. Move the broiling pan to the stove over medium-high heat.

7. Add the reserved marinade and deglaze the pan. Add the remaining thyme/garlic blend to the pan and allow the sauce to reduce by about a quarter.

8. Strain the jus into a serving dish and discard the spent vegetables. Carve the chicken and serve au jus.