There were 9 of us for dinner last night so I made 3 Chickens which was 1 too many but which made many people happy as they left with lunch for today.
I have one of these nifty little can holders that you can pick up, inexpensively, at the grocery store.
It is not necessary but makes life easier.
The can is left half filled with beer and then butter and seasonings are added to the can.
I also have this nifty pan that has a can holder that attaches to it.
This is even more stable than the holder above, but really unnecessary unless you are lucky enough to receive it as a gift like I did.
Anyways, you shove the can up the Chicken's Butt....Hence the name.
Then you brush the chicken with the same butter and seasoning mixture that you had put into the can.
Well, not the same...because it is in the can....but the other half...that you didn't put in the can.
I don't have a photo of the third chicken because it had no fancy pan or holder, just a can shoved up it's but and placed on a cake pan.
Ooops, I lied. I do have a pic of the 3rd Chicken.
It's the one in the back that fell over because it didn't have a fancy schmancy can holder.
I put these in the grill on medium heat, closed the lid and didn't look at them again for an hour.
After an hour, I lifted the lid, decided they didn't look done and closed the lid for another half hour.
Then I took the chickens temperature and saw that they still needed a few more minutes.
After 15 minutes I took their temperatures again and they were perfect and had no fever!!
A healthy temperature for a cooked chicken is 185*.
Beer Butt Chicken
adapted from this recipe found on Allrecipes.com
For each chicken you will need:
1/2 can of beer
1 stick of butter
1 clove of garlic, minced
2 T. paprika
salt and pepper to taste
Melt butter in a small saucepan. Add garlic, paprika, salt and pepper. Pour half of this mixture into the can of beer. Place the can on a cookie sheet or baking pan and slide the chicken onto it, inserting the can into the cavity of the chicken. Brush the remaining butter mixture over the chicken. Place pan holding chicken on a grill that has been heated to med heat (about 350*). Close grill and roast chicken for approx 2 hrs. Checking after an hour and a half to see if it has reached an internal temp of 185*. Print Recipe
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