"Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity."--Voltaire

Beer-in-the-Rear Chicken Recipe

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

Contributor:  
Contributor:  
Nina Hebbard
Added: Sunday, March 8, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Buy a whole frying-size chicken. This will work well on the BBQ pit or in the oven. You can prepare chicken to suit individual tastes. Suggestions are to rub the chicken with olive oil and sprinkle rosemary and thyme, or sprinkle with onion flakes and garlic flakes (inside and out). Place slice of onion, apple, or celery in cavity of the chicken.

Directions:
Directions:
After preparing chicken, open a can of light beer (removing tab and opening one or two additional holes) and insert can of beer upright into cavity of the chicken; place upright in shallow pan in oven for 325º for 2 hours or until done. If BBQing, place chicken upright on grill. Baste with sauce about 30 minutes before done.
Variation: Slit the skins and put seeded quarters of jalapeño between the skin and the meat. Then rub Hidden Valley Dressing Mix all over the chicken for seasoning.

 

 

 

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