beer-in-the-rear chicken

Name: Beer-In-The-Rear Chicken
Prep time: 10 min
Cook time: 1 h
Yield: 4
Ingredients: 3 & up pound(s) chicken; 2 teaspoon(s) seasoning salt; 2 teaspoon(s) salt; 1 tablespoon(s) black pepper; 2 tablespoon(s) garlic powder; 1 tablespoon(s) onion powder; - butter, room temperature; 1 - 12 oz. can(s) beer (or coca-cola or apple juice or lemonade or wine - whatever your choice - they are all good!!!); 1 - rosemary sprigs; 1 - lemon, quarter

(1 rating)

review

Private Recipe by

Kimmi Knippel (Sweet_Memories)

@KimmiK

Cullowhee, NC

Thanks to Paula Deen for this wonderful recipe! After this way of cooking chicken, you will never want it any other way! The chicken is always moist & oh sooooo good!!!!!

(1 rating)

yield 4 serving(s)

prep time 10 Min

cook time 1 Hr

Ingredients For beer-in-the-rear chicken

3 & up lb

chicken
2 tsp

seasoning salt
2 tsp

salt
1 Tbsp

black pepper
2 Tbsp

garlic powder
1 Tbsp

onion powder
butter, room temperature
1 - 12 oz. can

beer (or coca-cola or apple juice or lemonade or wine - whatever your choice - they are all good!!!)
1

rosemary sprigs
1

lemon, quarter

How To Make beer-in-the-rear chicken

1
Wash & drain the chicken & pat dry.

2
You can do this two ways.... 1 - you can cook the chicken sitting on top of a can 2 - or you can use Emeril's Pre-Seasoned Cast Iron Vertical Roaster - like I do. This is the best!
3
Mix seasoned salt, salt, pepper, garlic powder & onion powder together. Set aside.
4
Being very careful....seperate the skin from the bird with your hands being very careful not to puncture the skin. With your fingers, take some butter & place between skin & meat.
5
Sprinkle seasoning inside chicken cavity. Insert sprig of rosemary into can or beer pan. Open beer (or whatever using) & pour out (or drink) 1/4 cup. Using can - leave beer in can; using cast iron beer pan - pour in well of beer pan.
6
Place chicken on can or beer panr. With a gloved hand, spread more butter over chicken to moisten. Sprinkle rest of seasoning mixture over chicken covering it all. Stuff lemon quarter in neck cavity to seal in steam.
7
GAS GRILL OR OVEN (350 DEGREES F.): Heat grill on high for 10 - 15 minutes. If using a four burner grill, turn off the two middle burners & leave the two end burners on (aka: indirect heat).
8
Carefully place the chicken, standing upright on the beer can (or roaster), in the center of the grill, making sure not to spill the beer.
9
Cover the grill & cook the chicken for 1 hour. The chicken is done when the juice runs clear when pierced with a fork. Tent with foil & let stand 10 minutes before carving.
10
Carefully remove the beer can from the chicken using mitts & discard the can. Cut chicken into pieces, halves or quarters. NOTE: 1 chicken serves 2 - 4, depending on appitites.
11
EMERIL BEER CAN CHICKEN PAN: http://www.amazon.com/All-Clad-E9649064-Pre-Seasoned-Vertical-Cookware/dp/B001CTZWRE
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