EasyPrep time: 15 min Cook time: 2 hourTotal time: 2 hours 15 min If starting with frozen chicken, defrost for 3 days in refrigerator.INGREDIENTS:3 - 4 pound whole chicken - kosher or free range is best6 TBSP Memphis rub or spice mix1 12-14 oz can beerOven proof pan or dish; tongs and mitt; skewer. METHOD:PREHEAT oven to 400°F. - rack on bottom.REMOVE any innards or other items from inside of the chicken.RINSE the chicken inside and out in cold, running water.OPTIONAL: seal neck of chicken with skewer (shown) for gravy, seal neck, for moister chicken, leave open.RUB the chicken, inside and out with Memphis rub or your choice of spices.OPEN a standard can (14 oz) of your favorite beer, punch a few extra holes, and quaff off about 1/4 of the beer.ADD 2 TBSP rub or spice to beer can.PLACE beer can on ovenproof pan or dish (this allows the chicken to cook indirectly and catches the juices if you want to make gravy.ARRANGE chicken on beer can, allow the two legs to form two sides of tripod