Beer butt chicken

Name: Beer butt chicken
Total time: 7200 s
Yield: 6 servings
Cuisine: American
Ingredients: 3-4 pound whole fryer; 1 can (12 oz) Budweiser; 1 whole lemon cut in half; 6 tablespoons butter; 3 tablespoons extra virgin olive oil; fresh Rosemary; to taste salt and pepper; I prefer Lawry's seasoned salt; garlic powder

myvero @cook_4742689

Sunday night special in ten easy steps! Little prep time, throw it in the oven and voila! Wholesome tasty meal ready in what seems to be no time!

myvero @cook_4742689

Sunday night special in ten easy steps! Little prep time, throw it in the oven and voila! Wholesome tasty meal ready in what seems to be no time!

Saved

Ingredients

120 mins

6 servings

3-4 poundwhole fryer
1 can (12 oz)Budweiser
1whole lemon cut in half
6 tablespoonsbutter
3 tablespoonsextra virgin olive oil
fresh Rosemary
to tastesalt and pepper; I prefer Lawry's seasoned salt
garlic powder

Saved

Steps

120 mins

1

Clean whole fryer removing giblets
2

Squeeze half lemon over chicken in large bowl
3

Lifting skin on chicken make pockets. stuff Pockets with 1/2 rosemary sprigs and butter,cut into chunks
4

Sprinkle garlic powder and Lawry's seasoned salt over chicken
5

In large pan crack open Budweiser. Place chicken upright on top-of can.
6

Sprinkle chicken with olive oil.
7

Bake in lower half of oven, uncovered, basting occasionally, at 400 degrees, for up to 1/2 hours, or until the juices run clear.
8

Allow chicken to rest for ten to fifteen minutes.
9

Carefully remove beer can from bottom of chicken.
10

Try to remove any large rosemary sprigs before carving and enjoy!