Beer in the Rear Chicken
Susan
Recipe from Paula Deen of the Food Network. The chicken turns out really moist and delicious!
ingredients
- 5 lb whole chicken, rinsed and patted dry
- 1 (12oz) can light beer
- Seasoning for rub
- Serve with barbecue sauce
- Dry Rub:
- 2 tsp salt
- 2 tsp paprika
- 2 tsp brown sugar
- 1 tsp celery seed
- 1 tsp dried oregano
- 1 tsp dry mustard
- 1 tsp black pepper
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp chili powder
- Cayenne pepper, pinch
directions
- 1
Preheat oven to 400 degrees.
- 2
Rub chicken all over with dry rub. Open the can of beer and pour a small amount of beer into roasting pan. Set the beer upright in roasting pan. Carefully place the chicken cavity over the beer can. Lower the rack in your oven and roast the bird for 30 minutes.
- 3
Lower oven temperature to 325 and roast for 90 minutes basting with drippings and barbecue sauce. Remove from oven when chicken comes to an appropriate temperature.
- 4
Let rest for 10 minutes before carving. Carefully remove the bird from the beer can. (The can may be hot). Carve and enjoy with barbecue sauce.
Source: Susan
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