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I am a very lucky woman with a husband and son who are smart, witty and entertaining. Our son, B, attended public school for two years, and then we embarked on a new adventure in the Fall of 2010 - homeschooling. We don't have all the answers, but we know B and this has been the best thing for him. I blog to preserve our stories and our memories, share recipes, vent and ramble on about our crazy, yet blessed, life. Would you care to follow along?

Thursday, September 29, 2011

Beer in the Rear Chicken Recipe

Easiest. Recipe. Ever.  I altered a Paula Deen recipe to come up with my own.  In addition to baked chicken for dinner, you can make so many other things from the leftovers - casseroles, salads, soups, stock, etc. 


Preheat your oven to 400.  Rinse and pat dry the inside and outside of a whole chicken.  Open a beer or soda aluminum can and drink or pour out 1/4 - 1/3.

Line an 8"x8" or 9"x9" dish with foil and place the can in it. Lower the butt cavity over the top of the can as far as it will go. Use the can and the 2 legs as support to balance the chicken upright in the dish.

Rub the chicken with your favorite spice rub. I use a BBQ rub.  Place chicken in oven and roast for 30 minutes.

Take chicken out of oven and reduce oven temp to 325. Using a pastry brush, brush on a sauce or marinade that compliments the spice rub you used. I use Sweet Baby Ray's Honey BBQ Sauce.

Put back in oven. Take out every 30 minutes to brush on more sauce and check temperature. When my oven is in convection mode, I only need 30 more minutes until it is done (that is a total of 60 minutes cooking time), but depending on your oven and the size of the chicken, it could take up to 90 minutes total cooking time.

When done, let chicken stand for 10 minutes. Slowly slide chicken up and off the can and place on cutting board to carve.

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