No Butts About it - The Best Chicken Ever!

Recently I had the hankering to bake a whole chicken. I started throwing out all these healthy ideas of lemon-rosemary or garlic-basil combos to my boyfriend, E. E instantly responded with, "I've always wanted to bake chicken with beer and a beer can! I'll make it tonight!" My light and summery chicken ideas were quickly replaced with a recipe found on AllRecipes.com (one of my fav websites) called "Beer-Butt Chicken." Hey, if he's cooking, I won't complain!

It is the simplest recipe and it made, quite possibly, the best chicken I've ever tasted. It was soo moist and tender it just felt right off the bone. E did a fantastic job! I highly recommend this recipe -- here's how he did it. Since he cooked, I went to the gym during the prep time. Sorry, I have no pictures of impaling this fowl with a tall boy...

INGREDIENTS:
1 cup butter
2 tablespoons garlic salt
2 tablespoons paprika
S&P to taste
1 (16oz, "tall boy") can of beer *
1 (4 lb) whole chicken

* the recipe called for a 12 oz, but after reading reviews, E opted for a 16 ouncer. Well done.

Preheat oven to 350 degrees. Melt the butter and mix in the seasonings. Discard 1/2 the beer (drinking it is recommended by us, don't waste), leaving 1/2 of the beer in the can. Put the 1/2 full can on a baking sheet. Now "impale" the chicken in the can, so it looks like it's sitting on the baking sheet. Baste with the butter and seasonings mix.
These pictures look kinda disturbing...

poor lil' clucker.

My job was to bring the sides...















Zucchini, corn, red bell pepper blend with italian seasoning and twice baked potatoes. Honestly, we had waaay too much food because we ate so much chicken as E carved it. It was so delish, I coudn't resist!

Since the beer-butt, I've planted basil and rosemary plants, so maybe those light and summery chicks will be made after all.