CHEF JEFF — ONE BYTE AT A TIME: Beer Can Chicken

This is variation of recipe that became popular a few years ago.

Beer Can Chicken

1 whole roasting chicken, about 4 pounds

Olive oil

Salt and pepper

Fresh rosemary or other seasoning (garlic powder, barbecue rub, etc.)

1 12-ounce can beer or other beverage

Heat oven to 350 degrees, or set up grill to roast with indirect heat. Remove giblets and neck from cavities. Pat chicken dry with paper towel. Rub all over with oil. Open beer can and pour off inch or so. Place chicken on can, inserting it into cavity so it sits upright with legs folded to form tripod with can. Sprinkle with rosemary. Put chicken in oven, on lower rack, or on grill. Roast 1 hour then begin checking every 15 minutes, until thermometer inserted in thickest part of thigh reads 160 to 165 degrees. Transfer chicken to cutting board, taking care not to splash hot beer. Let chicken rest 10 minutes. Remove it from can. Carve.

Yield: Serves 6.

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