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1
Place ring of charcoal briquettes around outside of charcoal grate 3 - 4 coals deep and apply lighter fluid.
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2
Light coals and wait till ash first appears on coals.
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3
Pour off about 1/2 of the beer from the can and then add in salt and pepper and your favorite spices into the beer can.
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4
Insert beer can into the large cavity of the chicken between the legs.
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5
Place chicken on the middle of the grill using the beer can and the two legs as the supports.
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6
The chicken should set up like it is sitting on the beer can with a leg on each side for support.
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7
Close the top on the grill and allow to cook for at least one hour or possibly till chicken is brown and crispy.
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8
If the fire gets too low, remove the lid for a few min to allow air to spark up the fire.
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9
If using a gas grill, make sure to turn the gas on low or possibly to put the chicken over the part of the grill which is not lit.
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10
You need some indirect heat to cook the chicken slowly without burning the outside.
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11
Close the lid and cook till skin is golden and chicken is cooked through.
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12
I have never tried this dish in the oven but it should work fine.
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13
Just make sure you put the chicken in a fairly deep roasting dish to catch the juices and beer.
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14
Roast chicken at 350 degrees for about 1 hour or possibly longer depending on the size of the bird and the cooking instructions on the label.
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15
I do not know where this recipe originated so I can't give appropriate credit.
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16
I have tried it on many occasions and can attest to the fact which it results in a chicken which is moist and tender on the inside and nice and crunchy on the outside.
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17
Chefs Notes: I could say to use light beer but I do not think it matters.
