Beer or Broth Butt Chicken

This is a classic recipe that many have forgotten. However, my recipe is slightly different than the normal versions.

You will need a whole chicken, untouched, uncut. Pull out some of that country butter or regular butter or margarine if you haven’t made any. Why haven’t you made any? Pull up the skin of the chicken near the neck area, over the breast and shove in some pats of butter.

Remove a rack from your oven and place the other rack as low as you can. Preheat oven to 350.

Take a can of beer or in my case, a can and fill with homemade stock. The can shouldn’t be any larger than 10-12 ounces. You are going to shove it up the chicken’s butt, for lack of better wording.

Drizzle olive oil over your bird and rub it in with your hands until it is entirely coated. Now take 1-2 tablespoons of your House Seasoning and sprinkle over the bird, rubbing to coat until it is entirely coated.

Place the can of whatever you have chosen to use upright in a deep casserole dish and place your bird over the top of it. Shove the bird down until the can is deeply inside the cavity.

Place in oven and bake at 350 for 45 minutes to 1 hour (depending on the size).

Your meat should be very moist and the skin crisp with seasoning.


From my table to yours,


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