Beer Can Chicken

Whole chickens were on sale at Save-On, for $2/lb--better even, than Chinatown! I still had some spice rub left from the Ginger Ale Chicken, so this was perfect.

Ingredients:
0.33 can of beer
Spices
Whole chicken


Method:
Preheat oven to 380F. Use the second to lowest rack. The chicken needs enough room to stand.
Take the top off an empty, clean aluminum can and fill a third of it with beer. Put it in a baking dish.
Add spices to the beer (I used rosemary and paprika)
Rinse the chicken and pat dry with paper towels.
Rub the inside and out with spices. Get under the skin if you can--it's supposed to give it more flavour (I didn't this time).

Sit the chicken on top of the can, which should fit right in. Form a tripod with the legs for support.
Bake for 60-75 minutes. If you have a thermometer, check that it's around 165F.
Remove from heat and let rest 10 minutes.
Carefully remove the can (it could be hot and full of liquid) and enjoy!

Comments:
I used a Memphis Rub. Put all these ingredients into a small container and shake to mix. Sprinkle half of it generously on and in the chicken. Save the rest for another time.
2 tbs paprika
1.5 tsp dark brown sugar
1.5 tsp granulated sugar
1 tsp salt
1 tsp cayenne pepper
0.5 tsp celery salt
0.5 tsp fresh ground pepper
0.5 tsp dry mustard
0.5 tsp garlic powder
0.5 tsp onion powder


I used ginger ale the first time I made this, because that was the only thing we had that kinda resembled beer (shocking, isn't it, that we were out...). The food did pick up some of the sweetness, but it was still good. I don't think you have to use beer. It's probably that it evaporates faster, and so is more able to keep the chicken moist.

I quite like this because the chicken is lifted off the juices, and I don't have to bring out the rack and clean it. The skin gets nice and crispy as a result, but the meat stays juicy.


Verdict:
Good! And you can season it any way you like =)