Beer Can Chicken

Anyone who fears roasting a chicken because it might dry out or burn, needs to fear no more! Beer can chicken to the rescue! You don't even need to worry about basting this bird- the steam from the beer will take care of the moisture and leave you with a juicy, earthy bird. Any ale or lager style beer works well for this dish, but it has to be in a can. A porter or stout is to rich and a light beer (read Bud/Coors/Michalob/Nattie or whatever other piss-resembling light beer you sissys drink) does not have enough body to impose any sort of nutty or roasted grain flavor on the meat.

1 chicken (about 5lbs)
1 can ale or lager style beer (16oz can works best)
salt and pepper
dried thyme, rosemary, sage

1. Heat oven to 400 degrees
2. Open beer can and pour out about 2-3 oz (or quality control that sample which ever works!)
3. Rinse and pat chicken dry - place chicken down on top of beer can so that the can goes spout side up into the cavity. Season with salt, pepper and dried herbs.
4. Stand beer can with chicken on top on a baking sheet covered with foil.
5. Bake at 400 for 45 minutes. Check temp in thigh meat if >155 chicken is done (temperature will raise another 5-10 degrees while chicken rests)
6. Remove from oven, let chicken rest for about 10 minutes. CAREFULLY remove beer can from cavity (CAN WILL STILL BE VERY HOT!!!). Discard can - serve chicken with your favorite sides.
ENJOY!!!!