Beer Butt Roast Chicken: The Only Recipe You Need To Know
Filed under: food
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.