Tortured Chicken - Beer Can
I first saw these "tortured" chickens served at a bar-b-q. Lined up on a serving platter, beer cans still in place! Talk about a conversation starter!The dry rub sounds bizarre, but I guarantee the proportions blend into a delicious combination.
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READY IN: 1hr 15mins
SERVES: 4
YIELD: 1 whole chicken
UNITS: US
INGREDIENTS
Nutrition- 1large chicken, rinsed in cold water and patted very dry, inside and out with paper toweling (2-2.5 pounds)
- 1⁄2
- 1⁄3cup paprika
- 1⁄3cup salt
- 1⁄3cup black pepper
- 2⁄3cup packed brown sugar
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DIRECTIONS
- Mix 4 dry ingredients together.
- Use this rub inside and out of the cleaned, dry chicken.
- Be generous.
- Place 1/2 can of beer in center of roasting pan.
- Position"bottom" of chicken over beer and slide chicken over the can of beer until the chicken is"sitting" upright in the pan.
- The fit will be snug and chicken will be secure.
- Roast uncovered at 350 degrees for 1 hour.
- Do not baste, do not turn pan.
- The beer will steam the chicken deliciously.
- When done, carefully remove can of beer from chicken and serve.
- Chicken can also be carved while"sitting" on the beer can.
- I have"tortured" 2 or 3 chickens in the same roaster and did not have to adjust cooking time.
- This melt-in-your-mouth chicken will get rave reviews.
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