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1
Preheat oven to 350 degrees.
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2
Mix the dry ingredients for the rub.
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3
You'll have extra for next time.
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4
Rinse & pat dry the chicken setting aside giblets, etc.
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5
for another use.
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6
Liberally season the chicken with the rub inside & out as well as gently pulling open a pocket in at the base of the neck over each breast & adding rub.
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7
Pop the tab of a regular size can of beer, I use Bud.
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8
Pour half the beer into the broiler pan with the chips and stuff 3 cloves garlic & 2 sprigs fresh rosemary into the can, spoon about a teaspoon of the rub into the can as well & then push the bird down onto it so that it sits snugly.
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9
You'll want the chicken to sit upright over the upright can (I only add this because a certain friend of mine asked how I kept the beer from spilling out when I laid the chicken down, it's okay, she's blonde).
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10
After 30 minutes turn oven up to 400 degrees so chips smoke.
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11
About 15 minutes before the chicken is done combine the sauce ingredients & bring to a boil until it reduces to about 1/4.
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12
Serve with chicken.
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13
I have a rack that I can insert the can into that holds the bird up but you can place a pie dish over the chips & balance the chicken & can to make it more stable if you don't have a rack (sold through Cabella's).
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14
Roast in oven for about an hour.
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15
I've tried lower temperatures but 400 makes the chips smoke & that's what you want.
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16
To remove chicken I slice up the belly so it comes more easily off the can ~ can will be extremely hot so be careful!
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17
Enjoy.
