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Beer-in-the-Rear Chicken Recipe by Paula Deen

Easy Level
80 MIN 20 Prep + 60 Cook
Servings
$ /Serving
Print
Easy Level
80 MIN 20 Prep + 60 Cook
2-4 Servings
$ /Serving

Beer-in-the-Rear Chicken Recipe by Paula Deen

Easy Level
80 MIN 20 Prep + 60 Cook
2-4 Servings
$ /Serving

Ingredients

  • 1 (12 oz) can beer
  • Paula Deen's House Seasoning
  • Paula Deen's Seasoned Salt
  • 1 (3 lb) chicken
  • 1 sprig fresh rosemary

Preparation

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.

 

Note: 1 chicken serves 2 to 4, depending on appetites. My crowd can all eat a half a chicken each, easy.

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