Monday, February 7, 2011

I just shoved a beer can up a chicken's ass.

Yes, you read the title correctly. I just finished shoving a beer can up a chicken's ass. In my kitchen we make beer can chicken. we do. I was actually a virgin chicken roaster before these shinanegans...

Meet my friend Harold the chicken. Harold and I both enjoy beer very much, so we decided to join forces after reading about this recipe.

I figure we can both win in this scenario: one beer for Harold, one beer for me...this is how the best recipes are born people. Or maybe this is how one gets hangovers. IDK, ask me tomorrow.

ANYWAYS, the moral of the story is, I took Harold, violated him with a can of Michelob Ultra, threw in 6 cloves of garlic, rubbed him down with butter and thyme and shoved his darling little ass in the oven. Again I remind you this is where you can find the original recipe. I baked Harold for 2 hours at 425 degrees. Might I add that you need to know the weight of your chicken to determine the cooking time? Yeah, apparently this is important. If you don't pay attention to this then you have to dig through the garbage to find the stupid wrapper telling you how much it weighed in the first place so you can figure out your cooking time (20 minutes per pound). Not that I did that...cause being a virgin chicken roaster I knew to look at this in advance. *Shifty eyes*

Even after that I still pulled Harold out of the oven and ask him if he is done.

No response. Well then, 20 minutes per pound it is...

Did I forget to mention that the veggies at the bottom of the dish need a can of beer as well? What could go better with beer can chicken than beer swathed veggies? Everyone wins!

Yes, that is wine in a tea cup. I'm a college student, we're not known for our level of sophistication until we graduate and have to start paying back our college loans.

The wine complimented the beer quite nicely, just in case you were wondering.