"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Beer Butt Chicken Recipe

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This recipe for Beer Butt Chicken, by , is from Brumbaugh Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary DeJong
Added: Tuesday, November 1, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 lg. chicken
1/3 c. salt
1 can beer



Rub:

Olive oil
1 T. salt
1 T. pepper
1 T. paprika
1 T. brown sugar

Directions:
Directions:
Put chicken in a bowl or pan with 1/3 c. salt, cover with water and refrigerate 12-24 hours. Mix the salt, paprika, pepper and brown sugar together. Take the bird out of the water and pat it dry inside and out. Rub the outside of the bird with olive oil and coat it with the seasoning rub. Toss some of the rub inside the bird as well. Drink 2 inches off the top of a can of beer. Perch the chicken on top of the beer can. Pull its legs forward and pose the wings behind the neck. Roast at 350 degrees either on the grill or on the lowest rack in the oven for about 45 minutes. Turn the pan and roast another 45 minutes. When removing the chicken from the grill or oven, don't forget about that full can of hot beer. To take the chicken off the can, stick a chop stick down the neck of the bird and into the beer can to stabilize the can while someone wiggles the chicken upward. Let it rest 5-10 minutes, then carve.

Number Of Servings:
Number Of Servings:
4-6

 

 

 

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