Just in time for Memorial Day:
Ingredients
- 1 whole(s) Fryer chicken
- 1 whole(s) Lemon
- Cavenders’ Greek Seasoning
- 1 can(s) beer
Preparation
Set up your grill for the indirect method. On a gas grill, simply turn half the burners to medium, leaving the others off. On charcoal grills, place a disposable aluminum drip pan on the bottom grate. Pile the coals on either side. Light them. Then prepare the bird.
Use only a tender fryer (not a roaster). Remove the giblets; rinse the chicken with cold water. Throw a handful of salt in a bowl of cold water. Soak the chicken for about a half-hour. Rinse again. Pat dry.
Squeeze a lemon into the cavity and down the neck. Squeeze the juice of another lemon or two and one tablespoon of olive oil into a cup. Stir quickly and apply to the outside skin, sprinkling salt and pepper.
Open a beer can (not a bottle) and drink a quarter of it. Punch two small additional holes in the top of the can.
Put one teaspoon of Cavender’s Greek Seasoning into the can. Cavender’s, from an ancient Greek formula, is made in Arkansas. Sprinkle Cavender’s all over the chicken. If you don’t have Cavender’s, use oregano, a dash of garlic powder, basil, thyme, salt, pepper and a little more oregano.
Insert the can of beer into the cavity all the way, without bending the can. The bottom of the can and the two legs serve as the base of a tripod, with the chicken sitting, upright, on the grate. Once the coals are ready, put the chicken on the top grate (on a charcoal grill). Put the cover on the grill.
Cooking time is between one hour and 15 minutes and an hour and a half. Once done, remove chicken from grill to cool. The best way to remove the can is to lift the chicken firmly with tongs, insert a long spoon down the neck and push the can out. Enjoy.
