» Beer Butt Chicken

1. Preheat oven to 180C/350F. 2. Clean the chicken and rub with meat tenderizer both inside and out. Do the same with the butter/margarine. (My friend just used salt and pepper, but I found it tastes even better with a tenderizer. The brand I use is McCormick). 3. Open the can of beer and drink half of it. Then insert the can open end into the butt of the chicken. 4. Use an oven tray and stand the chicken on the can using the legs as supports in the center of the tray. If you can get a chicken with the claws intact, I find it helps support the chicken without tipping. 5. Place in oven and roast for about 50 minutes or until the chicken is cooked. It can vary depending on the size of the chicken. You can check if it's done by poking it with a fork. If the juice running out is clear, it's done. 6. When done, remove the can and serve the chicken with your favorite side dish.