Beer Can Chicken v2

 

Since I have cheap, barely drinkable beer, I decided to make beer can chicken. I was hoping to be able to carve up the chicken so it could be plated in the shape of the chicken, but the meat was falling off the bones, so I had no choice but to remove the bones entirely.

• 1 whole chicken, 3-4 lbs
• 1/4 cup olive oil
• 1/8 cup seasoned salt
• a generous dash of liquid smoke
• 1 very large can of beer, half emptied

1. Mix olive oil, seasoned salt, and liquid smoke in a large zip top bag. Marinate the chicken in the bag in the fridge overnight.
2. Preheat the oven to 350°F. Insert the half-empty beer can into the chicken and position the chicken upright in an oven safe casserole dish.
3. Roast for 13 to 15 minutes a pound, until the breast reaches 165°F and the thigh reaches 170°F. Turn the oven up to 450°F and roast for another 15 minutes. Cut into serving pieces.