Roast Chicken a la
Budwaizah
Ono-licious, but...don’t let
the name
fool you. When you try this one, be prepared for all kinds of comments:
laughter at first but "ono-licious!" after the first taste.
"Ono"
means "tasty" in Hawaiian.
- 1 medium chicken,
4-5
pounds, insides
removed, please
- Your favorite rub or
seasoning (you
decide how much)
- 1 can [12 oz] beer,
at
room temperature
Wash and dry chicken inside
and out
and cut out any excess fat. Sprinkle a tablespoon of seasoning in the
body
cavity and more all over the body. Open the beer can with the tab, then
take a "church key" and punch more holes in the top of the can. Drink
the
top inch or so of the beer ... not too much ... then spoon any
remaining
seasoning through the holes into the beer. Now, hula over to the oven
and
set the control to 350 to preheat it. Hula back to the work area, grab
the beer can, and begin working your magic.
Place the can upright in
a shallow
roasting pan and slip the chicken down over the can of beer so that it
the can is inserted all the way into the cavity. Stand the chicken up
vertically.
Use the legs as part of a tripod so the chicken will stand by itself
easy.
If the beer can is unstable, buttress the legs with skewers. No
trussing
or further basting is necessary. Put the wings in a "don’t shoot"
position
and don’t spill the beer as you put it in the mid to lower part of the
oven.
Roast in the oven at 350
degrees
for about two [2] hours or until the skin is crisp and the juices run
clear
when the bird is poked with the tip of a knife. Please allow the bird a
ten-minute rest before you start to kau kau da bugga. Da hard part is
fo
get da can out afta.
Note: if you fella on one
diet, den
I suggest you use one lite-beer.
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