Redneck Chicken

Ooh - I'm so excited to start a week of new dishes. I'm trying something new every day we eat at home this week!! Today I started with something called Beer Can Chicken, recipe compliments of Guy Fieri. My title? Redneck Chicken. Can you see why?



That's right - this chicken is cooked with beer (still in the can) and covered in bacon! Woo hoo! I wanted to cook Sam a nice meal after he ate fast food all week - and this fit the bill!

INGREDIENTS
2-3 pound chicken
5 cloves garlic
1 can beer
1 tsp. dried oregano
1 tsp garlic powder
1 tbs. onion powder
1 tsp. paprika
1 tsp. ground ginger
1 tsp. dried sage
1 tsp. sea salt
1 tbs. fresh ground pepper

DIRECTIONS
Preheat oven to 450 degrees. Wash the bird and pat it dry. Combine all the herbs together. Rub half of them inside the cavity of the chicken and the other half between the flesh and the skin, being careful not to puncture the skin.

Open the can of beer and pour half out (I don't care what you do with it from there!) Into the beer can, drop 5 smashed garlic cloves. Then, (it helps to have extra hands!) put the chicken over the beer can so that it is sitting in the cavity upright in a roasting pan. Then, use strips of back to cover the chicken. Secure it with toothpicks. (You can't see the beer can- but its in there.)



Put it in the oven at 450 for 10 minutes. Then, lower the temperature to 325. Cook for one hour, or until the chicken is cooked to 165 degrees.



It should be moist and flavorful - with the beer aroma permeating the inside and the bacon moistening the outside. Yum-o!!
And that's your redneck chicken!!