Drunken Chicken.

Our friend Shawn in Colorado Springs is an amazing individual, he is a great cook, a survival man and just a simple-loving-friendly man. He cooks for his dogs very tasty and healthy food. Now imagine what he can cook for friends.
One of the recipes he cooked for us is this drunken chicken, although the original recipe is called BBQ Chicken Beer-Butt (aka: BBQ Chicken Beer Can).
I hope you try this and if you do, please thank Shawn when enjoying it.

Ingredients:
1 Medium whole chicken ($12.00)
1 Can of beer (Coors Lite, $1.00)
Some seasoning of whatever you like
⅓-½ Stick of melted butter ($???)

Preparation:
1) Clean whole chicken, remove innards and discard (or save for something else imaginative).
2) Pat dry internal cavity and exterior of chicken.
3) Rub chicken down with olive oil, inside and out.
4) Salt and pepper cavity to taste, smear it around.
5) Salt and pepper skin to taste if you want to (not required)
6) Separate skin from breast.
7) Pour some olive oil between breast and skin, smear it around (this allows seasoning to stick to the meat better, so I think).
8) Spread seasoning between skin and breast making sure to cover all the meat.
9) Put chicken into Ziploc bag and place into refrigerator. Overnight works best to ensure flavours of spices mix with. But three hours or so will work too.
10) Start BBQ. I use a gas grill, but coals will work too. There are some grilling tools that make the cooking part easier like this: http://www.williamssonoma.com/products/7630163/?catalogId=69&bnrid=3120901&cm_ven=Google_PLA&cm_cat=Cookware&cm_pla=Roasters&cm_ite=Convertible_Chicken_Roaster&adtype=pla)
11) Or take a beer can, open it, drink half of the beer, and jam it up the chicken's butt. Don’t shove the whole can up its butt. The chicken should be resting on it give it a "tri-pod" appearance.
12) Use some twine (cotton) to stitch up the opening of the chicken’s neck. This helps to keep moisture inside the chicken as the beer evaporates.
13) When the BBQ is around 300-350^oF, place chicken upright on grill. The chicken should look like it's standing up on the grill with the beer can taking the weight of the chicken.
14) Remember this recipe calls for indirect heat. If using coal, spread coals around so they're not directly under the chicken. If using gas, use burners to the side of your chicken.
15) Once the chicken is on the grill, close the lid.
16) Check the chicken every 15-20 minutes to make sure you're not cooking it too fast. Usually when I check it, I baste the chicken with some melted butter. Not too much, just enough to cover the skin.
17) Cook until internal breast temperature reaches 170^oF. Usually takes me about 90 minutes to fully cook.
18) Let chicken stand for around 10 minutes to cool and get juicy.
19) Remove beer can from chicken's butt, enjoy...

Hope this works for you. It's not a secret family recipe. Experiment with different seasoning for the meat rub. I am kind of a fan of fresh garlic too. You can also separate the skin form the thighs and spread seasoning on that too.

This recipe was written by Shawn. You can calculate more less the total cost of the chicken (American Dollars).

DOG’S FOOD…


THE CHICKEN…