This weekend was one of those weekends that fortunately don't happen very often.Our main sewage line started to back up into our basement when too many people showered or flushed at once.
My husband and my boys spent the weekend furiously digging, trying to find the problem and return our house to full flush capability.
On Sunday, I wanted to make them some real food- something better than a sandwich, but still not too complicated, especially since we're trying to run as little water as possible.
The solution? Beer Butt Chicken.
I picked up a whole roaster chicken and a can Coors Light.
To prep the chicken, I gave it a quick wash, salt and peppered it, then stuck it over the opened can of beer. To seal in the steam from the beer, I kept the chicken neck in the top, using it like a plug (I did remove the bag of giblets!)
Then I stuck it in the oven and roasted on 350 degrees for two hours. The chicken was tender and delicious- without the slightest hint of beer flavor.
The beauty of the beer is that even if you forget to remove from oven (or grill) in a timely manner, it's still tender and juicy. I once forgot a chicken on the grill while I washed the car. I think I left it on my gas grill for nearly four hours. I was pretty certain I was going to have a dinner that looked a bit like the Griswold's.
Fortunately, when the beer vapor can't escape, it's constantly moistening the meat, so the chicken was just as delicious as if I'd paid attention to cook times.
I love a meal that even I can't mess up!
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| Mr. Chicken has his beer can stand, and he's ready to cook! |
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| All done! |
