Today we’re definitely putting the redneck in The Fancy Redneck. I mean what’s more country than putting a can of beer up a chicken’s butt, letting it just hang out in the oven for a while, and calling it dinner?
All horrendous visuals aside there is a method to this madness. The beer creates a nice steam inside the chicken that keeps it moist while cooking and gives a subtle eau de beer perfume to the meat. When paired with an ultra spiced compound butter for the baking the result is like a rotisserie chicken that your local grocery store could never.
- 1 whole chicken
- 1 can beer about 3/4 full
- 1 tbsp butter, room temp
- 3 tbsp Frank’s wing sauce
- 2 tbsp paprika
- 1/2 tbsp cayenne
- 1 tbsp old bay seasoning
- 1 tsp each salt and black pepper, plus more for seasoning the chicken
Preheat your oven to 350. Beat together the butter, wing sauce, paprika, cayenne, old bay, and 1 tsp each salt and pepper. Set aside.
Pat dry your chicken. Make sure the skin is super dry. If there’s any moisture on the chicken skin the butter won’t stick. Season the outside of your chicken generously with salt and pepper. Place the beer can upright in your roasting pan and then place the cavity of the chicken up and over it, so that the chicken is sitting upright on the can. Tuck the wing tips in.
Go ahead and take a couple of minutes to get all your innuendos and dirty jokes out. I did.
Rub the butter all over both the outside of the chicken and get some underneath the skin of the breasts directly onto the meat.
Throw that bad boy into the oven and bake for 1 hour and 20 minutes. At about the 35-40 minute mark check the chicken and make sure the skin isn’t browning too quickly. If it is starting to already look really brown tent her in foil for the rest of the bake time.
For serving you can carve it into halves, quarters, or piece by piece like I did. Also because I’m a little ridiculous I spooned some of the melted butter and chicken juice over the top of the meat when serving.