Cookbook:Beer-can Chicken

| Southern U.S. cuisine

Ingredients

 * 1 recipe spice rub (or use your own recipe)
 * 2 bay leaves, crumbled
 * 1 can (12 ounces / ~355 ml) of beer
 * 3–4 pound (1.5–2 kg) chicken (dressed)

Procedure

 * 1) Poke holes all over chicken to let fat run out during cooking.
 * 2) Rub chicken thoroughly with spice rub: inside and out, and then under skin as far as you can reach
 * 3) Set aside chicken.
 * 4) Remove upper racks from oven.
 * 5) Preheat oven to 350°F (180°C).
 * 6) When oven preheated, take a healthy drink of the beer, leaving about 9–10 ounces.
 * 7) Crumble bay leaves into beer, in beer can.
 * 8) Insert beer can firmly into chicken cavity.
 * 9) Place chicken upright in shallow heatproof pan.
 * 10) Bake chicken upright for 1–1.5 hours until thickest part is 165°F (73°C).
 * 11) When removing chicken from oven, keep upright.
 * 12) Rest chicken upright 15 minutes before removing beer can.

Notes, tips, and variations

 * A disposable drip pan will save you a lot of cleanup (and a lot of flares on the outdoor grill).
 * This is really best on a charcoal grill, on medium heat.