Recipe Review: Beer Can Chicken

R has fond memories of eating roast chicken during his childhood (my family was more into BBQ chicken breasts). Being the silly person I am, I therefore felt the need to make a roast chicken in order to live up to the challenge. What I wound up making was actually a hybrid of two recipes, Roast Chicken and Root Vegetables and Beer Can Chicken, with spices of my own devising. I am proud to say that this exceeded all expectations and was some of the most delicious chicken I ever tasted.

Beer Can Chicken

• One 4 lb. chicken
• One 12 oz. can of beer
• Olive oil
• Seasoned Grilling Salt
• Pepper
• Rosemary

1. Preheat the oven to 500* F. Drink 1/3 of the beer.

2. Rub olive oil all over chicken, then rub on a layer of spices.

3. Stick the can up the chicken's nether-regions and sit that sucker down on a broiler pan.

4. Roast at 500* F for 15 minutes, then lower temperature to 350* F and roast for approximately 45 minutes (until the breast is 165* F).