Beer Can Chicken

Beer Can Chicken. Do I have to say anything more to capture any man's attention? Not only does it include meat and alcohol, this dish is deceptively easy to make, incredibly moist, and flavorful.

Beer Can Chicken

Serves 2-4

1 3-5 lb whole chicken
1 tbsp salt
1 tbsp pepper
1/4 tsp Cumin, poultry seasoning, garlic powder or sprig rosemary- optional and to taste
1 stalk celery

1. Move the oven rack to the lowest setting as the chicken will be very "tall." Preheat the oven to 350. Take out a baking dish where the chicken can stand comfortably in.
2. Mix the salt, pepper, and any other dry spices in a small bowl.
3. Dice the celery into chunks.
4. Remove anything from the cavity of the chicken. Remove excess fat from neck and bottom and discard.
5. Dipping your fingers into the spice mix, generously cover the inside cavity and outer skin of the chicken with the spice mixture.
6. Take the celery and pack a handful in the inside cavity. If you have fresh herbs, you'd stuff them in here.
7. Wash the can of beer. Open it and drink half.
8. Stuff the beer can up the cavity of the chicken and stand the chicken up in the baking dish, so that it "sits" on the can. The weight of the beer in the can will help stabilze the chicken.
9. Fold the wing tips back so that they don't burn. (Think about it like this - its the equivalent of taking your right hand and touching your right shoulderblade)
10. Arrange the skin on the top so that it doesn't leave any of the meat exposed. If you don't have enough skin, try to cover with some celery or tin foil.
11. Optional - dice potatoes and toss in bottom of baking dish with extra celery for a quick and easy side. Sprinkle with excess salt/pepper. Stir the vegetables halfway through the cooking process.
12. Bake for about 1 hour for a 3 lb chicken, and 1.5 hours for a 5 lb chicken. (Obviously test to make sure its done and cooked through!)
13. Let the chicken "rest" for 10-15 minutes after removing from the oven. Carefully lift the chicken off the beer can and serve.