|Amy Aderman fixes Beer Can Chicken|
380 Main Street, Suite 5
Murphys, CA 95247
209 728 2700
(An empty beer can is crucial, and usually found in the wine-making crew’s hand at the end of the day)
1 whole chicken, about 4 lbs
4 cloves of garlic
Bottle of Frog’s Tooth Viognier
2 quarters of butter, soft
¼ C each of rosemary, parsley and thyme (chopped fresh, or if using dried- 1/8 c each)
Fire up the barbeque. Set it on medium-high
Rinse chicken inside and out, and pat the outside dry with paper towels; discard towels.
Make a mixture of the softened butter and herbs and rub the chicken with that mixture.
Rinse the beer out of the empty beer can, and open the top with a can opener.
Crush the garlic cloves, and put them in the can.
Fill the can to the 2/3 mark with Viognier.
Put a piece of aluminum foil or a short-sided aluminum pan on the heated grill, in the middle of the grate. (This will save you a lot of clean-up later.)
Transfer the bird-on-a-can to the aluminum and balance the bird upright.
Cooking time is approximately 1 ¾ hours. Internal temperature should be 165 F in the breast area and 180 F in the thigh. If you don’t have a meat thermometer, then stab the thigh with a sharp knife and if the thigh juice runs clear it’s likely done.