I love "Beer in the Rear" chicken. My fav variation: Starting at the neck, use your fingers to gently separate the skin form the meat. Don't remove the skin, just separate the layer of fat from the meat, getting as far as you can into the legs and wings. Your chicken should look like it is wearing a somewhat loose coat. Take whole spigs of rosemary and thyme, place them liberally between the skin and meat. Place chicken on beer can. Rub the outside skin with oil (olive, salad, it doesn't matter). Now slow cook that sucker. The outside skin gets crisp, sealing in the moisture from the beer, but because you've separated it from the meat, fat drains out. The crisp skin also seals in the aromatic flavor from the herbs, the slower you cook it, the better.
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