Beer Can Chicken! Whoot! This is a popular recipe, so I expect many of you have made it before. But if you haven't, shame on you. Here's your chance to rectify the situation.
3 T salt (I use Kosher Salt)
3 T paprika
3 T black pepper
3 T brown sugar
In another bowl, mix:
3 T melted butter
1/2 t liquid smoke
Go out back and kill you a chicken and pluck it.
Substitution: Go to the grocery store and buy a whole chicken (4-5 lbs).
Rinse chicken and pat dry. Using a pastry brush, brush the chicken thoroughly with the butter mixture. Then take small handfuls of the rub and rub it all over, completely covering the chicken. Toss a little into the cavity too. (Reserve 2 T of rub.)
Now take a can of beer, any brand will do. Drink half of it. Pour about 2 T of the rub into the half full beer can. It will fizz up and your kids will think it is awesome.
Pick up the chicken and sit him upon his beer throne. When I started making beer can chickens, sometimes an uncooperative chicken would refuse to sit up properly on the can. Now they make special stands you can put the beer can in and you won't have tippy chickens.
Put your chicken in the oven on 350 for 2 to 2.5 hours, basting with pan juices every 30-40 minutes or so.
The meat falls right off the bone.
This smells so good you will not believe it. Our old cat Ben would go crazy when he smelled this cooking. He loved beer can chicken.
I made two so we could have it two nights. I served it with a salad, sweet potatoes with butter, brown sugar, and cinnamon, steamed broccoli, and for dessert: