Ultimate Beer Can Chicken

[Candianblueboy]

One whole chicken.
Season chicken with a Montreal Steak Spice rub or the A1 New York Marinade. Italian Seasoning - Season Salt - you may add garlic powder or other spices to your likeing.
Put the chicken in a roast pan and pour 2 cans of Bud or a full bodied beer, better with reg beer than light beer.
Set oven temp at 375 and through roast pan into the oven for 3 or more hrs.
If you have one I like to inject the chicken about half ways through the cooking stage with the broth in the roast pan.

After all is done cooking drain the broth off the chicken and put this into a sauce pan.
Add your favorite Barbaque Sauce to the broth, a good amount. I prefer Jack Daniels #7

Mix some flour and cold water and over a burner when the broth comes to a boil add the flour and water mixture stiring steadly. When thickens turn off burner and serve.

This seems to work better for me than the can in the chickens butt as it goes all through the chicken and the gravy is the secret part that will make a great dipping sauce and great over potatoes or fries.

[sasquatch]

hey i tried the beer can chicken today im hooked on this im gonna try this on grouse

[Candianblueboy]

Never tought about trying it on grouse and our season just ended, usually just fry them up but doing it in the oven with good beer would even be better.

I do a refrigerator stew with my leftover chicken and gravy the next day and add anything I have in the fridge to it and the boys love it. Helps to add a can of Cream of Chicken soup to it also. Let it cook all day in a slow cooker and eat your heart out. Good over noodles or rice.