Portions

Ingredients:

• 1 can of beer
• 1 cup of spice rub
• 1 whole naturally raised Fenwoods Farm chicken (3 to 5lbs.)

Spice Rub:

• 6 Tbsp. of paprika - sweet or hot - your choice
• 4 tsp. chili powder
• 4 Tbsp. garlic powder
• 2 tsp. poultry seasoning
• 2 Tbsp. dry mustard
• 2 tsp. onion powder
• 2 tsp. cayenne pepper (optional)
• 2 Tbsp. sea salt
• 1 tsp. fresh ground pepper

Directions:

• Pre-heat your barbecue to 300F - 325F.
• Drink 1/2 of the can of beer.
• Add 1/2 cup of seasonings to remaining beer in can
• Rub remaining seasonings over entire chicken. Take time to get it under the skin to ensure the flavours are absorbed into the meat.
• Place the chicken onto the can with the legs down and the breast up.  The chicken should seem solid on the can.
  
• Place the can and chicken onto the grill, using the chickens legs as supports.
• Cook the chicken over indirect heat - meaning the chicken will not have any open flame under it.  Example - if you have a left and right burner barbecue only turn on the left burner while placing the chicken over the right burner.
• Turn the chicken 180 degrees every 30 minutes to ensure an even roast.
• A loose guideline is 1 hour of cooking time for every 2 lbs. of chicken.  Our recommendation is to ensure the thigh has reached an internal temperature of 175F by using a meat thermometer (hitting the bone with the probe will give you an incorrect reading).
• Once fully cooked allow the chicken to rest for 10 minutes.
• Remove the beer can using tongs. Can will be very hot but should be close to empty.
• Carve.
• Enjoy.

Tips and Tricks:

Remove the top of the beer can to release the maximum amount of flavour.

If you do not have a beer can try using a mason jar.

Not into beer? Try it with your favorite wine instead.

We recommend a chicken roaster for added support. It holds the chicken in an upright position much better than the can.  They are available at most places barbecue accessories are sold and are well worth the few dollars they cost.