Ingredients
1 Whole Chicken
2 TB Room Temperature Salted Butter
2 Cloves Mashed Garlic
2 TB Chopped Fresh Rosemary
1 Can Beer (any type)
Preparation
Mix butter, rosemary, and garlic to form a paste. Lift skin of chicken from the neck area and rub the garlic paste under the skin to as much of the chicken as possible. Wrap aluminum foil on the feet of the chicken to prevent burning. Heat BBQ on high for about 15 minutes, (important) turn BBQ to low. Open beer can, drink or pour out 1/4 part of the beer. Place chicken over beer can so the chicken is balanced and the beer can is inside the chicken (yep, wierd…but trust me) Be sure the chicken can balance, now place on the BBQ. Since BBQ’s vary in time the cooking will take anywhere from 1-2 hours. You can test the chicken for doneness by wiggling the wing to see if it is loose. When finished the chicken needs to be lifted with oven mits and have a friend remove the beer can while you hold the chicken. THIS WILL BE THE MOST TENDER CHICKEN YOU’VE EVER HAD….it just falls off the bone and is juicy.
