Beer Butt Roast Chicken: The Only Recipe You Need To Know
The visuals smack you in the face like some forbidden scene you were never meant to see.
The flavor so delicious, your taste buds buzz in a boisterous bout of ecstasy.
The texture so creamy you’d mistake it for a tub of chicken flavored ice cream.
- 1 (2 to 3-pound) whole chicken
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon paprika
- 1 teaspoon ground ginger
- 1 teaspoon dried sage
- 1 teaspoon sea salt
- 1 tablespoon freshly ground black pepper
- 2 cloves garlic, smashed
- 1 (12-ounce) can beer
- 1/2 pound bacon
- Preheat oven to 450 degrees F.
- Wash chicken with cold water and pat dry with paper towels.
- Mix dry ingredients in small bowl.
- Rub 1/2 of the ingredients on inside cavity of chicken.
- Gently peel skin away from chicken and rub mixture into meat of chicken.
- Open beer can pour out about 1/2 cup.
- Drop the garlic cloves into the beer can.
- Place chicken, open end down, over the beer can to insert the beer into the cavity.
- Place chicken, standing up, in large saute pan.
- Place 1/3 of the bacon in the top cavity of the chicken and drape the remaining 2/3 of the bacon down the outside of the chicken.
- Pierce the bacon to the chicken with toothpicks.
- Place chicken in the oven for 10 minutes and then lower temperature to 325 degrees F and cook for another 1 hour, or until the internal temperature in the thickest part of the thigh reaches 165 degrees F on an instant-read thermometer.
When you find yourself 6 inches deep with a beer can up the backside of a chicken, the tendency is probably to take it as far as you can. Well then, slap some bacon on top of that bird and watch your saliva form a pool at your feet.
This is one tasty recipe.
Don’t forget the number for emergency services when you drop to the floor with a coronary heart failure. And remember, it was probably worth it.