Roasted Chicken
By Nicole Henderson Auger

 Ingredients:

2 Roasting Chickens

2 Cans of Beer

2T Butter

½ Cup Soy Sauce

1T Ketchup

Coarse Salt & Pepper

Dried Parsley

Fresh Rosemary and Basil

Lime

On each chicken, rub with butter, coarse salt, pepper, and dried parsley. Let the chickens sit at room temperature for about 30 minutes. Pour ½ the can of beer into a bowl or sprayer with the soy sauce and ketchup. In the can with the remaining beer add a few sprigs of rosemary and basil as well as a good squeeze of fresh lime juice. Sit the chicken on the can of beer. The can will stabilize the chicken to be roasted vertically. This method of roasting will result in a moist, tender chicken and be less fatty. Only about 1/3" of the beer can will be visible. Place on a very hot grill and roast for about two hours. Stir the beer, soy sauce, and ketchup until blended. Spray or brush on the beer mixture every 20 minutes. Be very careful removing the chicken and beer can from the grill. It’s best to use oven mitts and a pair of tongs to remove the beer can – it will be extremely hot!