Beer Butt Chicken

Here is the second whole chicken recipe as promised. This is beer butt chicken! The picture does not do justice to how crispy and golden the skin on this chicken turned out, but cooking one this way makes for a fully browned and deliciously moist chicken.

Again, for those of you who have never prepared a chicken before, please check out this site for step by step preparation instructions: http://www.helpwithcooking.com/cooking-poultry/roast-chicken.html It is really important that you have that clean work surface and that you clean thoroughly once finished. I always prepare mine in the sink. I clean it well first, then ready the chicken. Once I put it in the crock pot or oven, I then go back and clean the sink again with a bacterial cleanser to be sure I have left no juices behind to contaminate something else.

Preheat oven to 425 degrees. After you have prepared your chicken, stuff the seasoning of your choice under the skin. I used garlic on this one and some kosher salt. Open a cheap can of beer, drink 1/3 of the contents (or pour out that much) and then, in an oven proof deep skillet or roasting pan without the rack, slide your chicken onto the beer can and arrange the legs so that you have a tripod effect with the chicken standing up. Rub the skin with a little olive oil, and place in hot oven for 15 mins. Turn temperature to 350 degrees and cook an additional 1 3/4 hours, or about 20 minutes per pound total. That initial 425 degrees is to crisp up the outer skin a bit.

When chicken is done and juices are running clear, remove from the oven being careful not to tip the bird over. Allow chicken to sit for at least ten minutes to settle the juices. Then take either a pot holder or several layers of paper towels in one hand and heavy tongs in the over and while holding the bird with the tongs over the pan, pull the can out from the chicken. There will still be beer in the can so this is a bit messy. This is easiest if you have a helper, but you can do it yourself. If someone is helping me, I usually grab the bird and lift it up as someone pulls out the can.

Place chicken on serving platter and carve. I like to serve this with rice and a vegetable, and you can make a gravy from the drippings in the pan if you like. Use leftovers for sandwiches.

This is a tasty, moist chicken and fun to make. Kids especially like to see the chicken sitting up in the pan so be sure they see the fun!! Enjoy!!