Beer Can Chicken

Mmmmmm Beer... oh yeah, & Chicken!

by Chef Tawfik Shehata

STUFF:

• One Beer (in a can, preferably tall, stupid.)
  
• A whole Chicken
  
• S&P
• 1 head of garlic
• 1/2 bunch EACH of fresh thyme, parsley, sage & marjoram

Chef Tip: I recommend growing fresh herb plants on a windowsill, this way they are there when you need them and you are not stuck with a fridge drawer full of wilting 1/2 bunches of herbs.

What to do:

• light the BBQ (stupid.)
  
• drink some of the beer
  
• take a break; you'll have to save some of the beer though, sorry. (Or you could just drink all the beer and have BBQ chicken, but that's not the point here.)
  
• pick the leaves off the herbs and peel 3 or 4 cloves of garlic. Save all stems and garlic peels.
  
• thinly slice the garlic, mix it with the picked herbs and some salt and pepper.
  
• work your fingers under the skin of the chicken starting from the bottom of the breast and around the thighs. (yeah, that's it Mmm... you like that?)
  
• take the garlic and herb mixture and spread it as evenly as possible under the skin.
  
• take all your reserved herb stems and garlic peels and the leftover garlic an put them into the can (there better be at least half a can left, lush!)
  
• go to the fridge and get yourself another beer because why not, do you really need an excuse.
  
• turn the BBQ down to medium; or if you're a real man who uses charcoals, spread out the so there is a bit of a crater in the middle.
  
• plop the chicken on the beer can that you are not drinking. (No lube necessary... ouch.)
  
• S&P the outside of the impaled bird
  
• sit the chicken in the middle of the BBQ (it's good to have a disposeable aluminum tray, if you don't, be industrious and I know this is tough 'cause you're lazy from all the beer, but fashion one out of foil, you'll need this to catch the drippings to avoid flare ups).
  
• Close the lid. Drink beer and wait.
  
• Check on the bird every 15 mins to make sure it is not scorching, while you're there baste that buzzard with the drippins. Cooking should take about an hour. Drink beer.
  
• Check the chicken by inserting a small knife where the thigh joins the breast. If the juices run clear when the knife is removed the bird is done and hopefully you still have some beer left to enjoy with your dinner. If there are still droplets of blood, go drink more beer and wait, remember to baste.  
  
• When its done drink beer AND eat chicken!

Tawfik Shehata is Executive Chef of Vertical Restaurant. He is also of Egyptian descent.