Thursday, April 3, 2008

Beer-in-the-Butt Chicken

Take the top of the beer can off with a can opener, empty half the beer out, then plop in spices of your choice—in this case, garlic cloves, thyme, tarragon. Rub the chicken with butter, sprinkle it with salt and pepper, stick it, butt first, over the beer. Cook in a 350-degree oven for about an hour.

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