beer butt chicken
(2 ratings)
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I make this chicken every monday, and use any leftovers for chicken soup in winter or chicken salad in summer. If it gets too hot you can cook it on the grill!
(2 ratings)
yield
4 -6
prep time
10 Min
cook time
1 Hr 45 Min
Ingredients For beer butt chicken
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4-6 lboven stuffer roaster
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32 ozchicken stock (home made or store bought)
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2 Tbsppaprika
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2 Tbsponion powder
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2 Tbspsalt
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2 Tbspbrown sugar
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1 Tbsppepper
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1/4 cflour
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1 canbeer (or sprite, or cola)
How To Make beer butt chicken
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1Preheat oven to 425degrees. Clean and pat dry chicken. Pour half the can of beer (or sprite or coke) out, and place can in in the roasting pan. Perch the chicken ON the can (making like a "tripod" with the chickens legs and the can).
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2Mix together Paprika, Onions powder, salt, pepper, and brown sugar. Rub all over the chicken. Pour 1cup of chicken stock in the bottom of the pan. Place pan in the oven and roast until done.
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3Remove chicken to platter to sit. Use flour to make gravy. Serve with mashed potatoes.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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