Beer in the Rear Chicken

by cabinhermit

Prep time: 0:15 Overall time: 1:45

SERVINGS

4 to 5 servings scale / convert

INGREDIENTS

5 lb. Whole Chicken,rinsed and patted dry
2 tbsp. Dry rub (or any seasonings you prefer)
1 can (12 oz.) Light Beer
Barbecue Sauce

Dry Rub
2 tsp. salt
2 tsp. sweet paprika
2 tsp. brown sugar
1 tsp. celery salt
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

INSTRUCTIONS

Preheat oven to 400.

Rub the chicken all over with the dry rub making sure to get some around the cavity opening as well. Put the rubbed chicken in place over the beer can, on top of a roasting pan. Place the chicken in the oven and roast for 30 minutes.

Lower the oven to 325 degrees F and roast for 90 minutes basting with the chicken drippings and Barbecue Sauce until very, very tender. Carefully remove the chicken from the roaster and let rest 10 minutes before carving. Remove beer can from chicken. Serve with more Barbecue Sauce on the side.

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TAGS

beerchicken, chicken, main courses add tags