beer butt chicken
(2 RATINGS)
I make this chicken every monday, and use any leftovers for chicken soup in winter or chicken salad in summer. If it gets too hot you can cook it on the grill!
No Image
prep time
10 Min
cook time
1 Hr 45 Min
method
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yield
4-6 serving(s)
Ingredients
- 4-6 pounds oven stuffer roaster
- 32 ounces chicken stock (home made or store bought)
- 2 tablespoons paprika
- 2 tablespoons onion powder
- 2 tablespoons salt
- 2 tablespoons brown sugar
- 1 tablespoon pepper
- 1/4 cup flour
- 1 can beer (or sprite, or cola)
How To Make beer butt chicken
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Step 1Preheat oven to 425degrees. Clean and pat dry chicken. Pour half the can of beer (or sprite or coke) out, and place can in in the roasting pan. Perch the chicken ON the can (making like a "tripod" with the chickens legs and the can).
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Step 2Mix together Paprika, Onions powder, salt, pepper, and brown sugar. Rub all over the chicken. Pour 1cup of chicken stock in the bottom of the pan. Place pan in the oven and roast until done.
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Step 3Remove chicken to platter to sit. Use flour to make gravy. Serve with mashed potatoes.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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