-
1
Preheat your oven to 350u00b0. Roughly chop the onions, potatos and carrots to the same size - not too small, but not too big or they won't cook through and get nice and browned. Dice up the garlic, also making sure not to cut it too small or it'll burn. Mix them up in a roasting pan with some olive oil, salt and pepper. Push the pan veggies aside to make a space the size of a beer can.
-
2
Open your beer can and drink half of it. Best part. Place the can in the middle of the veggie pan.
-
3
If it has them, remove the neck and gizzards from the cavity of the bird. Rinse it with some water and pat it dry. Then, with an optional whispered apology, slide the bird onto the can of beer, standing it straight up and making sure that it's balanced. You can also futz with the appendages to ensure it's stabilized.
-
4
Gently pull the skin away from the bird and pour some olive oil in. Shake some thyme and rosemary inside as well. Rub the chicken to make sure everything spreads under the skin. Then proceed to rub olive oil onto the outside of the chicken. Finally, salt and pepper the outside.
-
5
Being VERY CAREFUL NOT TO MAKE MR. CHICKEN FALL OVER, slide the pan into the oven. Leave it there for about an hour and a half. Depending on the size of your bird, it'll be a little less or a little more.
-
6
Wait patiently. Every 25 minutes or so, you can poke your head in and give the veggies a little stir round.
-
7
When the timer goes off and you dash to the oven to get your birdie, make sure to take it out with the same care as before - perhaps more, because now everything is HOT. Place the chicken on the intended carving surface and, using tongs, ease the can out. Some beer may not have evaporated so be careful!
-
8
Carve and serve your delicious, juicy beer can chicken.
