Print Recipe

Beer-Belly Chicken

About this recipe

This recipe started with our dear friend Carol, who is a good cook in her own right, but her version only uses a pinch of salt and a dash of oil. What the heck are you supposed to do with that?

Instructions

Get yourself a:

4-5 lb. roasting chicken (and wash it well).

Make a rub using:

2-3 tbsp. olive oil,
2-3 cloves fresh garlic (minced),
2-3 tbsp. chopped fresh rosemary,
2-3 tbsp. chopped fresh sage,
¼ tsp. black pepper (no salt).

Rub the rub all over the bird, and then generously shake over top:

lots of that Montreal chicken spice (don’t forget under the wings).

Open:

1 can beer (any brand, light or regular).

Pour out 1-1½ inches of beer into a small pan suitable for the barbecue. Stand the beer can in the pan, put a chicken cone over top, and place your chicken on the cone (facing upright, with the beer and cone up its bum).

Pre-heat the barbecue on high for 10 minutes. Then put your chicken on and turn the heat down to medium (approx. 350-400°F). Barbecue for approx. 1½ hours. When you stick your meat thermometer in the thigh, it should read 180°F when done (and be a little crispy). Towards the end, squeeze fresh lemon over top.

Wrap in foil for 15 minutes before carving.

Notes

You can also barbecue using indirect heat.
Try this same style only roasting in the oven.
You can also put another beer in the bottom of the pan.
You can make this up to 1 hour before serving (just leave wrapped in foil).
A 3 lb. bird will take less time to cook, and a 7-pounder will need a little longer.
Chicken cones are also called stands. You can get them at Walmart for about 5 dollars.
Montreal chicken spice is good but not in the States. They use a different recipe that has that Coumadin in it—yuck!