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Beer in the Rear Chicken Recipe

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This recipe for Beer in the Rear Chicken, by , is from Our Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Rebeca Ortiz
Added: Wednesday, July 30, 2008


1 (3-pound) chicken
Seasoned salt
Paula's House Seasoning, recipe follows
1 (12-ounce) can beer
1 sprig rosemary
Assorted barbecue and hot sauces, your choice

Paula's House Seasoning:
1 cup salt
1/4 cup garlic powder
1/4 cup pepper

Wash and drain the chicken and pat dry. Season the chicken inside and out with the seasoned salt and House Seasoning. Refrigerate until ready to cook. Prepare the charcoal grill. When the coals are hot and glowing, carefully push them over to the sides of the grill, leaving an open space in the middle of the grill. Open the can of beer and pour off approximately 1/4 cup. Insert the sprig of rosemary into the can, then place the beer can, keeping it upright, into the rear cavity of the chicken. Carefully place the chicken, standing up on the beer can, in the center of the grill, making sure not to spill the beer. Cover the grill and cook the chicken for approximately 1 hour, rotating the chicken as necessary. The chicken is done when the juice runs clear when pierced with a fork. Carefully remove the beer can from the chicken using mitts and discard the can. Cut the chicken into halves or quarters.

Personal Notes:
Personal Notes:
Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 1 hour
Yield: 2 to 4 servings




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