Drunk Chicken (Beer in the Rear Chicken)

I made a "drunk" chicken for our Christmas Eve dinner. It was delicious. The entire family enjoyed it. I found this recipe on Paula Deen's website. She calls it "beer in the rear chicken" but I know it as a drunk chicken. This can also be done on your grill outside. We had leftover chicken which I used to make homemade chicken noodle soup.

Ingredients
1 (12-ounce) can light beer
2 - 3 tbsp dry rub, recipe follows
5 lb whole chicken, rinsed and patted dry
barbecue sauce, recipe follows

Dry Rub
2 tsp salt
2 tsp sweet paprika
2 tsp brown sugar
1 tsp celery salt
1 tsp dried oregano
1 tsp dry mustard
1 tsp black pepper
1 tsp ground cumin
1 tsp garlic powder
1 tsp chili powder
Cayenne pepper, pinch

Barbeque Sauce
3/4 c finely chopped onion
2 tsp minced garlic
2 tbsp vegetable oil
Salt and freshly ground black pepper
2 tbsp brown sugar
1 tsp cayenne pepper
1/2 c ketchup
2 tbsp prepared yellow mustard
1/2 c apple cider vinegar
2 tbsp lemon juice
1/4 c water
Dash Worcestershire sauce

Directions
Preheat oven to 400 degrees F. Note: I used a roaster oven to cook mine.
Set up your indoor/oven beer can chicken roaster according to manufacturer’s instructions. Rub the chicken all over with the dry rub making sure to get some around the cavity opening as well. Put the rubbed chicken in place over the beer can, on top of a roasting pan. Place the chicken in the oven and roast for 30 minutes.

Lower the oven to 325 degrees F and roast for 90 minutes basting with the chicken drippings and Barbecue Sauce until very, very tender. Carefully remove the chicken from the roaster and let rest 10 minutes before carving. Remove beer can from chicken. Serve with more Barbecue Sauce on the side.


Dry Rub
Combine all ingredients together. Store in an airtight container. Note: I used all of the dry rub on my chicken because I like lots of seasoning.

Barbeque Sauce
In a medium saucepan over medium-high heat, saute the onion and garlic in vegetable oil until soft. Add salt and pepper. Stir in remaining ingredients and bring to a boil. Lower the heat and simmer 10 minutes.



Recipe Source: Paula Deen