Oct 25, 2010

Beer Butt Chicken

Last night for dinner I took a roasting hen and washed and dried. Rubbed it down with olive oil and added a rub I had made with garlic powder, onion powder, sage, black pepper, chili powder and Mrs. Dash. I lifted the skin where ever I could and placed this under the skin and then rubbed the outside of the bird. Now I sat him down on an opened can of beer. Sat bird and all in a sturdy dish and placed in a preheated 350* oven for about 20 minutes per pound of bird or till the thick part of thigh reached 165*. It took about 2 hours and 15 minutes. I sit it to the side and allowed the juices to settle before cutting.

It was wonderful. We had roasted veggies with it.

By the way, incase you are wondering what that is sticking out of the chickens neck. Well I did not want all the stem to escape so the bird would be moist so I peeled a potato and placed over the hole! Hey, you got to do what you got to do!!

It had just came from the oven and was still sitting n the can.

This is the most moist chicken I have ever fixed in my life.

What is your favorite way of fixing chicken?
Your comments are always welcome.


  1. That's an interesting way to maintain steam! Bet the chicken tastes amazing.

  2. I know that tasted good but I can't help laughing at that chicken with the beer can up it's butt. Great idea about the potato & will pass that along to my brother.

  3. Jane, just try to put that out of your mind.

    Roxie....the potato tasted great to!

  4. what a great idea!! Will have to try that next time. Thanks for sharing.

  5. That chicken sure looks good. I like putting a whole chicken in a roasting bag and cooking it. Mmmm Mmmm

  6. I thought of you today when I received this chicken blog award and I am passing it on to you. http://musingsbyroxie.blogspot.com/2010/11/awards-and-election.html


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