Beer Can Chicken

Carnivore-Friendly

One of my more difficult recipes, but difficulty is relative. I'm impatient, which makes things more difficult. :)

Guess what? You don't have to make this on the grill! Oven-style, bitches! And guess what else? I'm doing a turkey for me and B's Thanksgiving with a giant can of Foster's in the bird's ass. Oh yeah!

1tbsp Packed brown sugar

1tbsp Paprika (any kind)

2tsp Ground black pepper

1tsp Salt

1tsp Chili powder

½ tsp Garlic powder

¼ tsp Cayenne (more if you're feeling frisky)

1 small onion, thinly sliced

1 (5 lb) whole Chicken, rinsed and patted dry

1 (12-oz) can Lone Star Beer (If you're not from Texas, just don't use Bud. That would be blasphemy to this recipe.)

 Place the oven rack on the lowest track, preheat the oven to 350°Count on about 1 ¾ hours cooking time for a 5 pounder.

 Combine the brown sugar, paprika, pepper, salt, chili powder, garlic powder, and cayenne in a small bowl.

 Tuck under the wing tips of the chicken. Loosen the skin along the breast and thighs of the chicken; place about 1 tablespoon of the rub under the skin and rub in. Sprinkle and rub the rest of the rub on the outside and inner cavity of the bird, reserving 1 tbsp. Cover with plastic wrap, refrigerate at least 20 minutes.

 Drink half the beer in the can. Use one of those pokey, triangle hole making can openers to make 2 more holes in the top of the can. Pour the rest of the rub mixture into the can and add some of the onions (it will bubble up). 

 Holding the bird upright, with the opening of the body cavity at the bottom, otherwise known as the chicken butt, and carefully lower the bird onto the can. Be gentle, it's his first time. ;) Pull out the legs so that the bird stands upright, with the legs and can forming a tripod. Put the remaining onion slivers in the chicken neck. Use a long strip of aluminum foil and make a tent over the chicken to seal in any steam.

 Fifteen minutes before the bird is finished, remove the aluminum foil to let the skin brown during the remaining time.

 Turn oven off after time is up and let it stand for 10 minutes, then carve chicken while on the can. The can will be very hot after it's little adventure and should be handled with tongs.