Beer Can Barbecued Chicken

1. 1

   Set up barbecue for direct heat, 275-300 degrees F.

2. 2

   Cut lemon and onion into rough chunks and place in steamer along with rosemary sprigs.

3. 3

   Fill steamer with white wine and place in center of drip pan.

4. 4

   Rinse chicken with water, remove giblets, and place upright over steamer.

5. 5

   Rub skin with olive oil and sprinkle with poultry seasoning.

6. 6

   Use wooden skewer to sew neck hole shut.

7. 7

   Roast chicken for 1-3 hours, until internal temperature is at least 165 degrees F.

8. 8

   Check multiple points around chicken, including thigh joints.

9. 9

   Remove from heat and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.