“This isn’t going be Costco roasted chicken“, my spouse chimed as he removed the chicken from the freezer to make room for ice-cream and flavored bottles of booze.
Note: Before you attempt this fabulous dish, let me WARN you. Do not try to cut the top of the beer can off with a knife or a can opener. There is a reason beer cans have a pop top. Please use it, as nobody wants to spend a lovely summer day in the emergency room getting stitches.
- 1 (4-6pound) whole chicken
- 2 tablespoons vegetable oil
- 2 tablespoons salt
- 1 teaspoon black pepper
- 2 teaspoon of garlic salt
- 1 teaspoon of Lawry’s season salt
- Fresh herbs of your choice (we used Tarragon and thyme)
- 3 garlic cloves
- 1 can beer
Remove neck and giblets from chicken and discard (what the hell does one do with these pieces anyway?). Season chicken liberally inside and out. Chop two springs of fresh herbs, mixing with vegetable oil. Rub chicken lightly with oil then rub inside and out with seasoning. Open beer can and take several gulps. Place three garlic cloves inside of beer can, along with a few fresh herbs. Place beer can on a solid surface. Grab a chicken leg in each hand, plunk the bird cavity over the beer can. Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its two legs and the can like a tripod.Cook the chicken for 1 to 1 1/2 hours, or until an instant-read thermometer registers 165 degrees F. Once cooked, cover loosely with foil and let rest for 10 minutes before carving.