beer can chicken

sexy chicken
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Ingredients

1 medium whole chicken (4 to 5 pounds)

2 1/2 tablespoons your own mix - Lindsey and I used cajun spice mix, salt, and pepper

1 can (12 ounces) beer at room temperature

olive oil to coat the skin

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Directions

Preheat the oven to 350 degrees.

Rinse chicken inside and out, drain and pat dry.

Sprinkle 1 tablespoon of the rub inside the neck and body cavity, then rub another 1 tablespoon and olive oil all over the skin of the bird.

Pop the tab on the beer can.

Using a "church key"-style can opener, make 6 or 7 holes in the top of the can.

DRINK or pour out the top inch of beer, then spoon the remaining dry rub through the holes into the beer.

Holding the chicken upright, push the chicken down onto the beer can so that the can goes into the cavity. Stand the "stuffed" chicken on a roasting pan. The bottom of the beer can and the two legs form a triangular support.

Roast about 2 hours until the skin is crisp and the juices run clear when the bird is poked with the tip of a knife.

Allow the finished bird to rest before carving.