Beer up the Butt Chicken

Recipe submitted by Carrie Bennett

We like this because it's easy and makes 2 or more meals.

Serves 2

1 whole chicken

Fresh thyme, sage, parsley, and rosemary

¾ can of beer

Salt and pepper

Paprika

Onion powder

Garlic powder

Prepare a charcoal or gas barbecue for indirect roasting.

Season a chicken cavity with salt and pepper, stuff it with a large bunch of fresh herbs (thyme, sage, parsley, rosemary), drink 1/4 of a can of beer and put the rest of the can of beer up the chicken's hind end. The chicken should now be able to stand on end. Spray the outside of the chicken with olive oil and season with salt, pepper, paprika, onion, and garlic powder. Set the chicken on the barbecue and roast for 1 hour & 10 minutes or until temperature reads 175 degrees with a meat thermometer.  Let sit 10 minutes before carving.