Recipes
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.
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Montreal chicken spice is good but not in the States. They use a different recipe that has that Coumadin in it—yuck!
