Nothing Can Taste Better Than a Drunken Chicken

Cooking Time: On the Barbeque 2 ½ to 3 hours or until juices run clear. In the oven about 2 to 2 ½ hours.

ServingSize: From 6 to 8 people.

In order to perform this very delicious beer can chicken you will need the special rack that holds the can in place. You also should use a basting brush to baste the oil or the chicken skin will become dry and who likes dry chicken skin.

Ingredients:

1 Whole Chicken

Stubs Rub

Oil

Cracked black pepper

One-half of a can of beer

One aluminum roasting pan

Preparing the chicken:

Place a half empty can of beer in the special section of the specially designed rack.

Clean the whole chicken by removing the insides. Then rinse the inside of the chicken until it runs clear.

When you are finished cleaning the chicken then set the chicken legs down on top of the rack with the can of beer. The rack should fit nicely inside the chicken and the chicken should sit there without falling over. Then fold the wings back so that they do not fall of while cooking.

Take the stubs rub and put some of it in your hand and rub it all over the chicken. You will need to continue putting a pile in your hand and rubbing it on the chicken until it is completely covered by the stubs rub. Don't be shy and just put a lot on. I love this stuff; it makes the skin taste so good.

Preparing the baste for the chicken:

Mix a about a 1 cup of oil and about 2 tablespoons of cracked black pepper in a cup and stir.

Cooking the Chicken:

Now the next step is to decide where you want to cook it, out on the barbeque or inside the oven. Either way it will basically taste better however, it is easier out on the barbeque because there is more room to work. I also would suggest not doing it on charcoal grill but this is my preference.

Gas Grill:

If you decide to place it on the barbeque then you will need to make sure you have enough room to close the lid. Now if you have one you will need to remove the top rack. Turn on the grill and let it warm up. After the grill is warmed up a bit then place the roasting pan in the center of the grill and close the lid.

Be sure that you baste the chicken every 10 to 15 minutes with the basting mixture to make sure the skin does not dry out.

Cook for about 2 ½ to 3 hours or until the juices run clear.

Oven:

Take the top and the middle racks out of the oven. Preheat the oven to 350⁰ F. After the oven is done preheating then place the chicken in the center of the bottom rack.

Just as you would on the grill you may want to baste the chicken every 10 to 15 minutes with the basting mixture.

Cook for about 2 to 2 ½ hours or until the juices run clear.

After cooking:

Warning: When taking the chicken off the barbeque or out of the oven, be careful that you do not spill the contents in the roasting pan. This will cause severe burns.

When you take the chicken off the grill or out of the oven let it set for about 10 minutes or until it is cool enough so that you can carve the chicken. I usually start off by carving the wings and the legs off. Then I go for the chicken breast. When all of that is removed this may surprise everyone but the best tasting meat on the chicken is near the back bone but not too close to the tail.

Again be careful because the steam that may come out of the chicken can still burn your hands and/or face.

When you are done carving then enjoy.