Beer Butt Chicken

2 cans beer-1 for chicken,1 for cook
Spices (I use a sprig of rosemary and garlic)
Olive oil
One whole roasting chicken

Oven temp 350 / Gas mark 4 (UK). This could also be done on a charcoal grill.

Wash the chicken and pat it dry.
Make sure the giblets are removed.
Use a can opener and remove the entire top of the can of beer. Drop rosemary and crushed garlic in.
Rub the entire chicken with olive oil.

Place the opened can of beer in the middle of a shallow roasting pan. Push the chicken (rear first) down over the can as far as it will go. Position the chicken legs so they serve as a 'tripod' to balance the bird. (takes a little effort, but it can be done!)

Place the chicken on the middle rack of the oven and roast uncovered for about an hour (depending on the size of the bird) As the juices run, I usually baste the bird several times to keep the skin from getting too dry. (Not necessary on the grill, but remember to place at the side of the charcoal, not directly over it) If you’re using barbeque sauce, save it till just before you take the bird off the grill.

A variety of roasted vegetables and salad make this meal complete.