Beer Can Chicken

This has been one of our favorite recipes since Michael has found a way to do this in our oven because you can have open flames on balconies in DC.  A couple Christmases ago, Mom and Dad Merschat gave Michael a beer can chicken stand (who knew?) and that's really helped the stability factor.  You don't NEED a grill and you don't NEED a beer can chicken stand, but that's how it's "traditionally" made.  Here's the non-grill version:

INGREDIENTS:
1 fresh whole chicken (about 4 to 5 pounds)
1 can of beer (Boddingtons works well because it has a tall can)

Spice Rub:
2 tablespoons olive oil
1/4 cup Italian herb seasoning
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon pepper
Alternate spice rub on Epicurious.com for those who like it spicier.

DIRECTIONS:
Pre-heat oven to 400 degrees.

Remove giblets from chicken and discard.  Then rinse the chicken inside and out; pat dry.

In small bowl, mix spice rub.  With your fingers, gently loosen skin over breast, being careful not to tear the skin.  Gently rub mixture over breast meat under the skin.

Now take a can opener and cut off the top of the beer can.  TAKE OUT the plastic widget if you're using Boddingtons or Guinness.  Then you need to get rid of 1/3 of the liquid (somehow!) so it doesn't boil over.

Put the 2/3 full can in the beer can chicken stand (or just by itself) on top of a baking sheet (we like to line it with foil for ease of clean up) and then set the spicy rubbed chicken on the throne.  It's easier to lift from the bottom with the legs towards you and then slowly and gently sit the chicken over the can.  Don't force it too much... you should be able to just wiggle it down.

Now put it oven for an hour.  After an hour, check the temperature at the deepest part of the breast and thigh.  It should be 160 degrees.

MMMM... juicy, tender chicken meat with crispy, savory skin...