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Wash and rinse one whole free-range chicken from Woudstra's. (I usually use a 4-5 lb chicken, but any size will do. Just adjust the cooking time) Pat dry. Rub the outside of the chicken with olive oil. Rub the cavity of the chicken with lemon pepper. Then sprinkle the outside skin with lemon pepper according to taste. I use a generous amount. Open a can of beer, making a few extra holes around the top. Drink or pour out (depending on your preference) about 1 inch of beer. Place the chicken upright on the beer can and using the legs as a tripod, place it in a roasting pan with ¼ to ½ inch water in the bottom. Bake at 300 for 3-4 hours or until a meat thermometer in the thigh registers 170. Remove from the oven and let the chicken rest for 10 minutes. Carefully remove the beer can and carve. The skin on this chicken will be very crisp while the inside is tender and juicy. GRILL INSTRUCTIONS: Prepare the chicken as directed and place the chicken upright on your grill. Depending on the chicken and your grill, you may need to place it on a small flat pan for balance. Cook covered at low to medium heat until a meat thermometer inserted in the thigh registers 170. (Approximately 70 minutes to 2 hours, depending on the heat and chicken size.) Carefully remove from the grill using oven mitts or a wad of paper toweling in each hand. Finish as above. Kerry Nieuwenhuis |
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