Uncle Don's Hawaiian Recipes

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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