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1
Wash and drain the chicken and pat dry.
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2
Season the chicken inside and out with the seasoned salt and House Seasoning.
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3
Refrigerate until ready to cook.
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4
Prepare the charcoal grill.
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5
When the coals are hot and glowing, carefully push them over to the sides of the grill, leaving an open space in the middle of the grill.
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6
Open the can of beer and pour off approximately 1/4 cup.
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7
Insert the sprig of rosemary into the can, then place the beer can, keeping it upright, into the rear cavity of the chicken.
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8
Carefully place the chicken, standing up on the beer can, in the center of the grill, making sure not to spill the beer.
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9
Cover the grill and cook the chicken for approximately 1 hour, rotating the chicken as necessary.
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10
The chicken is done when the juice runs clear when pierced with a fork.
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11
Carefully remove the beer can from the chicken using mitts and discard the can.
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12
Cut the chicken into halves or quarters.
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13
Note: 1 chicken serves 2 to 4, depending on appetites.
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14
My crowd can all eat a half a chicken each, easy.
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15
Paula's House Seasoning:
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16
1 cup salt
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17
1/4 cup garlic powder
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18
1/4 cup pepper
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19
Combine ingredients in a small bowl.
