The Chef is in the House

At the request of my buddy Chris, the blog is getting a visit from Chef Brian. Tonight was a good night in the kitchen and I wanted to share a new recipe I've been working on for roasted chicken. If you haven't tried beer-can chicken you are in for a treat. The recipe on the back of the holder is a little weak, so here is what I've come up with so far.

Beer Can in the Ass Chicken

>Use a can opener to remove the top of a beer can and remove about half of the beer (drink it sissy).

>Add a tablespoon of Liquid Smoke to the can and place it in the holder.

>Sit the holder (you can get one at any cooking store) in a baking pan and preheat the oven to 350 - I like convection roasting for the even browning, but a regular oven works.

>Mix equal parts; cracked pepper, Hungarian paprika, dry Italian herbs, and sea salt in a small bowl and set aside for a minute.

>Rinse a whole organic chicken and pat dry. Coat the outside of the chicken with olive oil or vegtable oil and then pat the dry mixture around the outside on the skin. Now the fun part...

>Sit the chicken on top of the holder (ouch...that hurts) and shove a cut lemon in the neck hole to prevent the steam from escaping.

>Place the pan in the oven.

>Roast until the internal thigh temperature reaches 180 degrees and remove. Let rest for 10 minutes and then enjoy being "The Man" as your significant other enjoys a succulent bird!