This is my familys favorite recipe for beer can chicken. It's from "Cooking Light" When I make it I usually skip the hickory chips and I don't use liquid smoke. Also I use a kettle grill and it cooks in about an hour. Everyone always asks for the recipe. Enjoy! Beer-Can Chicken with Cola Barbecue Sauce "I like any recipe that starts with 'open a can of beer and drink half,'" says Raichlen. American ingenuity has produced a variety of beer-can roasters that hold the can in place and stabilize the tipsy chicken. Aluminum cans bend easily under the pressure, so when piercing holes, it's a good idea to use a can-holding gadget. Chicken: 1 (12-ounce) can beer 1 cup hickory wood chips 2 teaspoons kosher or sea salt 2 teaspoons brown sugar 2 teaspoons sweet paprika 1 teaspoon coarsely ground black pepper 1 (4-pound) whole chicken Cooking spray Sauce: 1/2 cup cola 1/2 cup ketchup 2 tablespoons Worcestershire sauce 1/2 teaspoon instant onion flakes 1/2 teaspoon instant minced garlic 1 1/2 teaspoons steak sauce (such as A-1) 1/2 teaspoon liquid smoke 1/4 teaspoon black pepper Open beer can; drink half. Carefully pierce top of beer can with "church-key" can opener several times; set aside. To prepare chicken, soak wood chips in water 1 hour. Combine salt, sugar, paprika, and pepper; set aside. To prepare grill for indirect grilling, place a disposable aluminum foil pan in center of grill. Arrange charcoal around foil pan; heat to medium heat. Remove and discard giblets and neck from chicken. Rinse chicken with cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Rub 2 teaspoons spice mixture under loosened skin. Rub 2 teaspoons spice mixture in body cavity. Rub 2 teaspoons spice mixture over skin. Slowly add remaining spice mixture to beer can (salt will make beer foam). Holding chicken upright with the body cavity facing down, insert beer can into cavity. Drain wood chips. Place half of wood chips on hot coals. Coat grill rack with cooking spray. Place chicken on grill rack over drip pan. Spread legs out to form a tripod to support the chicken. Cover and grill 2 hours or until a meat thermometer inserted into meaty portion of thigh registers 180. Add remaining wood chips after 1 hour and charcoal as needed. Lift chicken slightly using tongs; place spatula under can. Carefully lift chicken and can; place on a cutting board. Let stand 5 minutes. Gently lift chicken using tongs or insulated rubber gloves; carefully twist can and remove from cavity. Discard skin and can. To prepare sauce, combine cola and remaining ingredients in a saucepan; bring to a boil. Reduce heat, and simmer 6 minutes. Cool. Serve with chicken. Yield: 6 servings (serving size: 3 ounces chicken and about 2 tablespoons sauce) CALORIES 215(20% from fat); FAT 4.7g (sat 1.1g,mono 1.4g,poly 1.3g); PROTEIN 31.8g; CHOLESTEROL 100mg; CALCIUM 29mg; SODIUM 741mg; FIBER 0.5g; IRON 2.2mg; CARBOHYDRATE 10g Cooking Light, AUGUST 2003 Having problems printing? Go to our FAQs. Photography: Randy Mayor; Styling: Lydia DeGaris-Pursell Beer-Can Chicken with Cola Barbecue Sauce "I like any recipe that starts with 'open a can of beer and drink half,'" says Raichlen. American ingenuity has produced a variety of beer-can roasters that hold the can in place and stabilize the tipsy chicken. Aluminum cans bend easily under the pressure, so when piercing holes, it's a good idea to use a can-holding gadget. Chicken: 1 (12-ounce) can beer 1 cup hickory wood chips 2 teaspoons kosher or sea salt 2 teaspoons brown sugar 2 teaspoons sweet paprika 1 teaspoon coarsely ground black pepper 1 (4-pound) whole chicken Cooking spray Sauce: 1/2 cup cola 1/2 cup ketchup 2 tablespoons Worcestershire sauce 1/2 teaspoon instant onion flakes 1/2 teaspoon instant minced garlic 1 1/2 teaspoons steak sauce (such as A-1) 1/2 teaspoon liquid smoke 1/4 teaspoon black pepper Open beer can; drink half. Carefully pierce top of beer can with "church-key" can opener several times; set aside. To prepare chicken, soak wood chips in water 1 hour. Combine salt, sugar, paprika, and pepper; set aside. To prepare grill for indirect grilling, place a disposable aluminum foil pan in center of grill. Arrange charcoal around foil pan; heat to medium heat. Remove and discard giblets and neck from chicken. Rinse chicken with cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Rub 2 teaspoons spice mixture under loosened skin. Rub 2 teaspoons spice mixture in body cavity. Rub 2 teaspoons spice mixture over skin. Slowly add remaining spice mixture to beer can (salt will make beer foam). Holding chicken upright with the body cavity facing down, insert beer can into cavity. Drain wood chips. Place half of wood chips on hot coals. Coat grill rack with cooking spray. Place chicken on grill rack over drip pan. Spread legs out to form a tripod to support the chicken. Cover and grill 2 hours or until a meat thermometer inserted into meaty portion of thigh registers 180°. Add remaining wood chips after 1 hour and charcoal as needed. Lift chicken slightly using tongs; place spatula under can. Carefully lift chicken and can; place on a cutting board. Let stand 5 minutes. Gently lift chicken using tongs or insulated rubber gloves; carefully twist can and remove from cavity. Discard skin and can. To prepare sauce, combine cola and remaining ingredients in a saucepan; bring to a boil. Reduce heat, and simmer 6 minutes. Cool. Serve with chicken. Yield: 6 servings (serving size: 3 ounces chicken and about 2 tablespoons sauce) CALORIES 215(20% from fat); FAT 4.7g (sat 1.1g,mono 1.4g,poly 1.3g); PROTEIN 31.8g; CHOLESTEROL 100mg; CALCIUM 29mg; SODIUM 741mg; FIBER 0.5g; IRON 2.2mg; CARBOHYDRATE 10g Cooking Light, AUGUST 2003 Photography: Randy Mayor; Styling: Lydia DeGaris-Pursell Beer-Can Chicken with Cola Barbecue Sauce "I like any recipe that starts with 'open a can of beer and drink half,'" says Raichlen. American ingenuity has produced a variety of beer-can roasters that hold the can in place and stabilize the tipsy chicken. Aluminum cans bend easily under the pressure, so when piercing holes, it's a good idea to use a can-holding gadget. Chicken: 1 (12-ounce) can beer 1 cup hickory wood chips 2 teaspoons kosher or sea salt 2 teaspoons brown sugar 2 teaspoons sweet paprika 1 teaspoon coarsely ground black pepper 1 (4-pound) whole chicken Cooking spray Sauce: 1/2 cup cola 1/2 cup ketchup 2 tablespoons Worcestershire sauce 1/2 teaspoon instant onion flakes 1/2 teaspoon instant minced garlic 1 1/2 teaspoons steak sauce (such as A-1) 1/2 teaspoon liquid smoke 1/4 teaspoon black pepper Open beer can; drink half. Carefully pierce top of beer can with "church-key" can opener several times; set aside. To prepare chicken, soak wood chips in water 1 hour. Combine salt, sugar, paprika, and pepper; set aside. To prepare grill for indirect grilling, place a disposable aluminum foil pan in center of grill. Arrange charcoal around foil pan; heat to medium heat. Remove and discard giblets and neck from chicken. Rinse chicken with cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Rub 2 teaspoons spice mixture under loosened skin. Rub 2 teaspoons spice mixture in body cavity. Rub 2 teaspoons spice mixture over skin. Slowly add remaining spice mixture to beer can (salt will make beer foam). Holding chicken upright with the body cavity facing down, insert beer can into cavity. Drain wood chips. Place half of wood chips on hot coals. Coat grill rack with cooking spray. Place chicken on grill rack over drip pan. Spread legs out to form a tripod to support the chicken. Cover and grill 2 hours or until a meat thermometer inserted into meaty portion of thigh registers 180°. Add remaining wood chips after 1 hour and charcoal as needed. Lift chicken slightly using tongs; place spatula under can. Carefully lift chicken and can; place on a cutting board. Let stand 5 minutes. Gently lift chicken using tongs or insulated rubber gloves; carefully twist can and remove from cavity. Discard skin and can. To prepare sauce, combine cola and remaining ingredients in a saucepan; bring to a boil. Reduce heat, and simmer 6 minutes. Cool. Serve with chicken. Yield: 6 servings (serving size: 3 ounces chicken and about 2 tablespoons sauce) CALORIES 215(20% from fat); FAT 4.7g (sat 1.1g,mono 1.4g,poly 1.3g); PROTEIN 31.8g; CHOLESTEROL 100mg; CALCIUM 29mg; SODIUM 741mg; FIBER 0.5g; IRON 2.2mg; CARBOHYDRATE 10g Cooking Light, AUGUST 2003

This is a Whole Foods recipe and it sounds delicious! Roasted chicken and vegetables Serves 6 Enjoy the inviting aroma of roasted chicken infused with a subtle zest of lemon and fragrant rosemary. Yam, carrots and red potatoes bring seasonal color and nutrition to this deliciously tender chicken dish. Serve with a fresh green salad and dinner rolls, if you like. Ingredients 1 lemon 2 sprigs rosemary 1 (4- to 5-pound) whole chicken 10 small red potatoes, halved 3 large carrots, cut into large chunks 1 yellow onion, cut in 6 wedges 1 (1/2-pound) yam, peeled and cut into large chunks 1 cup low-sodium chicken broth 1 cup white wine 2 tablespoons extra virgin olive oil Salt and pepper to taste Method Preheat oven to 425�F. Pierce lemon all over with a fork. Place whole lemon and rosemary sprigs into cavity of chicken. Truss chicken with butchers' twine and place breast-side up in a large roasting pan. Arrange potatoes, carrots, onions, and yams around the chicken. Pour both and wine over chicken and vegetables, then drizzle chicken with oil and sprinkle with salt and pepper. Cover chicken tightly with foil and roast chicken and vegetables for 30 minutes. Reduce to 350�F. Remove foil and set aside for later use. Continue to roast chicken, basting periodically, for 1 1/2 hours more. Transfer chicken to a platter and set aside to let rest for 20 minutes. While chicken is resting, cover vegetables with reserved foil and continue to roast for 20 minutes more. Carve chicken and serve alongside the roasted vegetables, drizzled with pan juices, if you like.

I've had this recipe saved for 3 years but I haven't gotten around to trying it yet! But, if its from Chase, I know it must be good! Posted by: chase (My Page) on Sat, May 17, 03 at 14:12 Here is my Beer Can Chicken Recipe actually it's Steve Raichlen's from his "How To Grill" cookbook. 1 12 ounce can of beer 1 3 to 4 pound chicken 2 TBSP BBQ rub (recipe follows) BBQ Rub 1/4 cup firmly packed brown sugar 1/4 cup sweet paprika 3 TBSP black pepper 3 TBSP coarse salt 1 TBSP Hickory smoked salt 2 tsp garlic powder 2 tsp onion powder 2 tsp celery seed 1 tsp cayenne pepper Combine all the ingredients in a bowl and mix using your hands. Store in an airtight container away from heat and light for up to 6 months. For the Chicken Rinst the bird inside and out and pat dry. Sprinkle the chicken inside and out with the rub making sure to rub it in. Use about 2 tsps of the rub for inside and another 2 for outside. Open the can of beer and poke a few extra holes in the top. Pour off half the beer (I drink it!) place the remaining rub in the can with the remaining beer. Holding the chicken with the opening of the cavity at the bottom, lower it onto to the beer can so that the beer can fits into the cavity. Pull the legs forward to form a sort of tripod so the bird can stand upright on the grill. The third leg of the tripod is the can. He will look like a little headless person perched on the can.......quite a sight! LOL Tuck the chickens wing tips behind his back. Cook the chicken using an indirect heat method. To do this get your BBQ good and hot and then turn off one burner, placing the bird on the unlit side. If using charcoal move the hot coals to one side. Coook for about 1 1/4 or 1 1/2 hours or until internal temp reaches 180. Turn the bird a quarter turn every spo often to ensure even browning. When done remove from the heat using tong. Let rest 15 minutes and then carefully remove the beer can. Be careful not to spill the hot beer. The beer can be used as a base for a sauce...I don't I discard it. This chicken tastes really, really good and is very moist. It's also a fun thing for a casual BBQ.

e4849: The "counter" in the upper right is actually a placeholder for a desk and it's one area that we're not really sure what it will become. We'll have a guest room that will be an office for us, so I don't think a desk off the kitchen area will get much use. However (not shown on the plan), we are having our cabinet maker add shelving as a base for an antique map chest and that will go beside the desk. The door to the right of that leads out to the deck/hot tub. The closet is a broom closet. The mudroom IS large but we live in Montana during the winter, with lots of ski gear, coats, boots and guests so we feel we need the hooks and bench in the outer mudroom (the one that's labeled), and the coat closet that's in the unlabeled room. There will be additional hooks and something to sit on in that room also. We wanted a fairly large laundry area that has a long work counter for crafts and fly-tying. My list of appliance usage is identical to yours for the first 4 items. 5. Cooktop - daily 6. Pantry - daily (several times per day since it's for both food and lesser-used dishes) 7. Oven - 1 or 2 times per week I really like the idea of moving the DW to the other side of the sink to spread out some of the activity. I am amazed at how clearly you've identified the traffic issues and come up with a simple solution! It's an easy fix since the cabinets haven't been started. Judydel: I'm so glad to hear that you're happy with the GE single/double oven! I'm still a bit uneasy about jumping into it but when I think about why I'm hesitant it's because of resale, not because I think we'd be unhappy with it. And after decades of doing it, I'm tired of making decisions based on guessing what other people might want! Assuming the oven still works if we ever sell this house and it's a sticking point for buyers, I'll deal with it then. I'm pretty sure the size will work for us. And I just have to add, yours is a mighty clean oven - I hope mine will be so picture perfect! Montana