Beer in the Rear Chicken with Onion Potatoes

Sunday night we made beer in the rear chicken with onion potatoes. The chicken requires a special stand that holds the beer can and the chicken. I've had this for quite a while (since we got married 6 years ago) but had never used it. Oh my goodness! Let me tell you, the chicken turned out sooo moist and had a great flavor. The potatoes are a recipe that I learned a couple of years ago. It's so easy and tastes so great. This dinner took a bit to prepare and cook. The prep took about 20 min. and the cook time was well over an hour. But totally worth it!

Beer in the Rear Chicken
1 full chicken
1 half can of beer or root beer or soda
Poultry seasoning
Pork jerk rub
Salt and pepper
Worcestershire sauce
liquid smoke
minced garlic
minced onion

Thaw and clean the entire chicken, removing giblets from cavity and tossing out. Rinse chicken inside and out with cold water, drain and pat dry with paper towels. Generously apply poultry and pork jerk seasonings to outer skin and inner cavity. Stuff a small onion in the neck of cavity to seal in vapors.

Add poultry and pork jerk seasoning, worcestershire sauce, liquid smoke, minced garlic and onion in the 1/2 can of beer. Place the beer can inside the rack and place the rack on a cookie sheet (note: do not use a glass bowl. We used a glass pie plate and it shattered inside the grill...it was a mess).

Place the chicken over the rack and beer can. Place the chicken and cookie sheet on the grill add 1/4 cup water to cookie sheet.

For charcoal grill: After the coals are hot, slide them to the edge to make an open ring. Add about 6 fresh coals every 30 min. during cooking.

For gas grill: Place chicken on left side and set the right side burner to low-medium. Our grill is infred and evenly cooks. We just placed the chicken in the middle and checked it often so it didn't burn.

For Ovens: Place a cookie sheet and add 1/4 cup water. Cook 350 degrees.

Cook chicken 1- 2 hours or until skin is dark golden brown and very crisp (our chicken took just over an hour). Using a meat thermometer, temp should reach 180 degrees in the thigh.

When done, using tongs and a long fork, carefully transfer the rack in the upright position to a platter. Do NOT spill the can you'll burn yourself! Let it stand 5 to 10 min. Hold the base with a hot pad and carefully remove the chicken from the rack. Quarter or carve. Serve.

Onion Potatoes
1 stick butter
4 med. potatoes, chopped
1 small onion, diced
1 packet Lipton onion soup mix
garlic salt
Lowrey's seasoning salt
EVOO

Heat oven to 425 degrees. While oven is heating up place a 13 x 9 in. casserole dish with butter in it, in the oven so that the butter will melt. Dice and chop the potatoes and onions.
When the oven is heated and the butter is melted add the potatoes and onions. Sprinkle with soup mix, garlic salt, seasoning salt, and evoo. Mix well. Put into oven for 1 hour or until potatoes are tender on the inside and crispy on the outside.

Plate and enjoy!