1 hr 40 min
1 hr 30 min
Here’s the ultimate way for a guy to roast a chicken! Sunday dinner just got a whole lot better.
Uncooked roasting chicken
4 tbsp(s), or dry barbecue spice rub
- Position rack in lower third of oven; heat oven to 375°F.
- Massage chicken inside and out with spice rub. Stand can of beer open-side up in a large roasting pan; slip chicken’s large opening over beer can so that combination of beer can and chicken legs holds chicken up in roasting pan.
- Roast for 1 1/2 hours, or until cooked through (an instant-read meat thermometer inserted into thickest part of thigh without touching bone should register 165°F). Cool for 5 minutes, then remove from beer can. Cut down on either side of spine through large opening, thereby removing bone. Then slice remaining chicken into four pieces; two with a thigh and leg each and two with half a breast and a wing each.
- Serving size: 1 quarter of the chicken
The best gadget for cutting up a cooked chicken is kitchen shears. They’ll cut right through bones and meat.