Sleep on The Authentic. The One and Only. The Original PeachSkinSheets® 
CALL (678) 771-5326 To Order M-F 9:30-5:00 Atlanta Peach Time (EST)
Search

Paula Deen's Beer-in-the-Rear Backyard Chicken

Posted on June 04, 2014 | 0 comments

Ingredients 

1   (12-ounce) can beer 
Paula Deen’s House Seasoning (1 cup salt, 1/4 cup black pepper, 1/4 cup garlic powder mixed well)
Paula Deen’s Seasoned Salt
1   (3-pound) chicken 
1   sprig rosemary 
Assorted barbecue and hot sauces, your choice

Directions

Wash and drain the chicken and pat dry. Season the chicken inside and out with the Seasoned Salt and House Seasoning. Refrigerate until ready to cook.

Prepare the charcoal grill. When the coals are hot and glowing, carefully push them over to the sides of the grill, leaving an open space in the middle of the grill. Open the can of beer and pour off approximately 1/4 cup. Insert the sprig of rosemary into the can, then place the beer can, keeping it upright, into the rear cavity of the chicken. Carefully place the chicken, standing up on the beer can, in the center of the grill, making sure not to spill the beer. Cover the grill and cook the chicken for approximately 1 hour, rotating the chicken as necessary. The chicken is done when the juice runs clear when pierced with a fork.

Carefully remove the beer can from the chicken using mitts and discard the can. Cut the chicken into halves or quarters.

Notes: 1 chicken serves 2 to 4, depending on appetites. My crowd can all eat a half a chicken each, easy.  House seasoning should be stored in an airtight container for up to 6 months.

Previous Next

Comments

 

Leave a reply

This blog is moderated, your comment will need to be approved before it is shown.

Scroll to top