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Beer Can Chicken
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Source: Jean Porrett
1 | 3 - 3 1/2 lb chicken |
½ cup | kosher salt |
2 quarts | water |
3 Tbsp | spice rub or seasoning |
1 can | beer |
Directions:
Brine chicken.
Dissolve salt in 2 quarts of cold water.
Immerse chicken in salt water and refrigerate 1 hour.
Remove chicken and rinse with cool water.
Pat dry with paper towels.
Massage spice rub all over chicken, inside and out.
Lift up skin covering breast and rub spice into meat.
Open beer and pour out (or drink) about ¼ of it.
With a can opener, punch two more holes in the top of the can.
Slide chicken over can so that the drumsticks reach down to the bottom of the can and the chicken stands upright.
Cover and grill at 350 for 2 hours.
Use a large wad of paper towels to transfer the chicken and can carefully to a platter.
Let the chicken stand 15 minutes and then carefully lift the chicken off of the can and onto the platter for cutting.
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