Beer Can Chicken
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
3 |
pounds |
whole chicken |
|
12 |
ounces |
beer |
|
1 |
teaspoon |
garlic salt |
|
1 |
teaspoon |
dried oregano |
|
1 |
teaspoon |
smoked paprika |
|
1 |
teaspoon |
onion powder |
|
1/2 |
teaspoon |
seasoned pepper |
|
1/2 |
teaspoon |
seasoned salt |
|
2 |
tablespoons |
unsalted butter -- softened |
|
3 |
tablespoons |
olive oil |
| Heat oven to 350°F. Mix garlic salt, oregano, paprika, onion powder, pepper, and salt together. Divide into two bowls. Mix softened butter with one bowl of spices. Rinse the chicken inside and out. Dry the chicken off thoroughly. Discard neck and giblets. Loosen skin on chicken and rub the butter mixture over skin. Run chicken with olive oil and then with remaining dry spice rub. Empty 1/3 of beer into 13x9 inch pan. Reserve 1/3 of the beer in a cup and set aside. Place the chicken on top of the remaining beer can legs down. Cook chicken for 45 minutes. Add reserved beer and cook for another 45 minutes or until juices run clear and the thighs reach 165°F on an instant read thermometer. Remove chicken from over and discard the beer can. Cover with foil and let rest for about 10 minutes to redistribute juices. Makes 6 servings. |
| Per Serving: 454 Calories; 34g Fat (70.3% calories from fat); 29g Protein; 3g Carbohydrate; trace Dietary Fiber; 151mg Cholesterol; 569mg Sodium. Exchanges: 0 Grain (Starch); 4 Lean Meat; 4 1/2 Fat; 0 Other Carbohydrates. |