chicken, beer butt, whole

Beer Butt Chicken

chicken, beer butt, whole
Yields1 Serving
 1 5-6 lb. whole chicken
 1 tsp Black pepper
 3 tbsp Vegetable oil
 2 tbsp Salt
 4 tbsp Dry spice rub, optional
 1 can beer
1

Remove neck and giblets from chicken and discard. Rinse chicken inside and out, and pat dry with paper towels.

2

Rub outside with oil. Rub inside and out with salt, pepper, and dry rub.

3

Pour beer into self-basting cooker. Plunk the bird on the center core in the cooker and put in the oven and bake at 350 degrees F for about 75 minutes, or until the internal temperature registers 165 degrees F in the breast and 180 degrees F in the thigh.

4

Let bird rest for about 10 minutes before carving.

Category

Ingredients

 1 5-6 lb. whole chicken
 1 tsp Black pepper
 3 tbsp Vegetable oil
 2 tbsp Salt
 4 tbsp Dry spice rub, optional
 1 can beer

Directions

1

Remove neck and giblets from chicken and discard. Rinse chicken inside and out, and pat dry with paper towels.

2

Rub outside with oil. Rub inside and out with salt, pepper, and dry rub.

3

Pour beer into self-basting cooker. Plunk the bird on the center core in the cooker and put in the oven and bake at 350 degrees F for about 75 minutes, or until the internal temperature registers 165 degrees F in the breast and 180 degrees F in the thigh.

4

Let bird rest for about 10 minutes before carving.

Beer Butt Chicken

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