1. Preheat oven to 180C/350F.
2. Clean the chicken and rub with meat tenderizer both inside and out. Do the same with the butter/margarine. (My friend just used salt and pepper, but I found it tastes even better with a tenderizer. The brand I use is McCormick).
3. Open the can of beer and drink half of it. Then insert the can open end into the butt of the chicken.
4. Use an oven tray and stand the chicken on the can using the legs as supports in the center of the tray. If you can get a chicken with the claws intact, I find it helps support the chicken without tipping.
5. Place in oven and roast for about 50 minutes or until the chicken is cooked. It can vary depending on the size of the chicken. You can check if it's done by poking it with a fork. If the juice running out is clear, it's done.
6. When done, remove the can and serve the chicken with your favorite side dish.
For the beer, I used a can of lager. My friend insists it should be a pilsner, but the difference is minimal in my opinion.
Be careful when removing the can. There is usually a little beer left in the can which may spill if you lay the chicken down.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (158g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 94 (50%)|
|Amt Per Serving||% DV|
|Total Fat 10.4g||14 %|
|Saturated Fat 3g||15 %|
|Monounsaturated Fat 4.3g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 51.8mg||16 %|
|Sodium 51.9mg||2 %|
|Potassium 154.4mg||4 %|
|Total Carbohydrate 3.2g||1 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 3.2g|
|Protein 13.2g||19 %|
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Calories per serving: 187
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