Rinse and dry the chicken. Remove the excess fat and leave skin on. Lift the skin from breast and thigh areas, slide the bay leaves under skin. Coat the chicken with poultry seasoning. Drink half the can of beer, pour liquid smoke into the remaining beer. Raise tab on the beer can until it is in the straight up position.Insert the beer can into the chicken from the bottom until even with the bottom of chicken. Insert the skewer through the wing, ribs, tab on beer can, and out the opposite side. (this keeps the can from falling out the chicken).Prepare the grill, light the coals, and when they are ready, spread the coals to form a ring around the outside edge of the grill.Place the chicken in center standing up on can to cook. Cover and cook for the next two hours. Remove it carefully from the grill so as not to spill the contents of the can. Remove the skewer and beer can, let the chicken sit for fifteen minutes before cutting.
INGRIDIENTS:
5 tablespoons poultry seasoning
1 (2 to 3 pound) whole chicken
1 (12 fluid ounce) can beer
4 bay leaves
1 long metal skewer
4 dashes liquid smoke flavoring
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