Serves: 5
Buy a whole frying-size chicken. This will work equally well on the BBQ pit or in the kitchen oven. You can prepare the chicken to suit individual tastes. You are limited only by your imagination. Some suggestions are to rub the chicken with olive oil and sprinkle some rosemary and thyme, or sprinkle with onion flakes and garlic flakes (inside and out). Place slices of onion, apple, or celery in cavity of the chicken.
After preparing chicken, open a can of light beer (removing tab and opening one or two additional holes) and insert can of beer upright into cavity of the chicken; place upright in shallow pan in oven at 325° for 2 hours, or until done.
If BBQing, place chicken upright on grill (after placing beer in cavity). Baste with sauce about 30 minutes before done.
Variation: Slit the skins and put seeded quarters of jalapeño between the skin and the meat. Then rub dry Hidden Valley Dressing Mix all over the chicken for seasoning, and set chicken on a can of beer in the pit.
This Beer-in-the-Rear Chicken recipe is from the The Recipe Hall of Fame Cookbook Cookbook. Download this Cookbook today.
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