{beer butt chicken}

Beer Butt Chicken. Beer Can Chicken. Drunken Chicken. Whatever the hell you want to call it – I haven’t made one in a long time. I found the metal rack while cleaning a cupboard last week and pulled it out. Have you ever prepared a whole chicken this way? It’s pretty damn good. And easy. The beer creates an unbelievably juice, tender, delicious chicken. You can grill or cook in the oven. I chose the oven this time. I even found Nugget Markets Signature Beer can Chicken recipe.

{image via}

What you’ll need:

1 whole chicken (4-5 lb)
2 tablespoons chili powder
2 tablespoons cumin
1 tablespoon garlic powder
1 tablespoon salt
2 teaspoon cayenne pepper
1 can beer

Preheat over to 375 degrees.

Rinse chicken in cold water and pat day with paper towel.

Combine all spices and mix well. Add 1 teaspoon of rub to the 1/2 full beer can. Apply the remaining dry rub to the chicken, inside and out.

Drink 1/2 of the beer. Most recipes say “dump out” or “pour off” 1/2 of beer. You never ever, ever waste cold beer. You drink that shit!

Set the beer can holder in a roasting pan lined with foil. Carefully place the cavity of the bird over the beer can. The stand will hold the chicken up nicely.

Cook chicken for 65 minutes, until the breast meat registers 165 degrees. Or do the leg/wing wiggle test. If they are loose in their sockets, then it’s done.

Remove chicken from oven and allow to rest for 10 minutes. De-can and carve.

Do not drink the beer afterwards:)

I served my beer can chicken with cauliflower mash potatoes (add 1 potato to your cauliflower, defeats the purpose, but I can trick my peeps by doing this little trick) and steamed artichokes. Pedrick Produce had small artichokes for 69 cents each. They are the perfect size, 1 per person.

Incase you’ve never seen such a thing and one of these handy contraptions – I got yo back……