BEER CAN CHICKEN WITH GARLIC

Beer Can Chicken With Garlic image

Provided by Kute_Honey

Time 14h

Yield 10 pieces, 10 serving(s)

Number Of Ingredients 16

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1 (4 -5 lb) roasting chickens (4 to 5 pounds)
1 (12 ounce) can beer, at room temperature
6 heads garlic
2 tablespoons cumin, Ground
2 tablespoons paprika
2 tablespoons brown sugar
1 tablespoon black pepper
1 teaspoon curry powder
1 teaspoon cayenne
1 teaspoon salt
1/2 teaspoon five-spice powder
1 tablespoon Dijon mustard
2 tablespoons red wine vinegar
2 tablespoons vegetable oil
2 garlic cloves, minced
1/4 cup honey

Steps:

Mix all the spices together.
Rub against chicken.
Unwrap one of the head of garlic and slice.
Toss inside of chicken.
Refridgerate Chicken overnight.
Pop the tab on the beer can. Using a "church key"-style can opener,
make 6 or 7 holes in the top of the can.
Drink or pour out the top inch of beer,
then spoon the remaining dry rub through the holes into the beer.
Holding the chicken upright, push the chicken down onto the beer can so that the can goes into the cavity.
Stand the "stuffed" chicken on a roasting pan.
The bottom of the beer can and the two legs form a triangular support. If the chicken is too big and the beer can unstable, buttress the legs with skewers.
Preheat the oven to 350 degrees.
Roast about 1 or 2 hours until the skin is crisp and the juices run clear when the bird is poked with the tip of a knife.
Allow the finished bird to rest before carving.
Brush with honey.
Serve.