Sunday, June 7, 2009

White Trash Cookin'

We actually made roast chicken with a can of beer up its butt. Too hot to use the oven, wanted roast chicken, seemed like a good solution.

1 12 oz can of PBR
1 roasting chicken
pile of herbs

Chop the herbs and garlic and mash with the butter. Smear this under the bird's skin. Salt and pepper liberally. Cut the top of the can of beer and leave it about 3/4 full. Set the bird down on the can while limiting the number of crude jokes about the bird's anatomy.

Put it in a gas grill big enough so it can stand tall and roast at 400 or so until done. Took about an hour.

And you know what? It was really good.

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