Chicken Recipe

Several people have asked me about this recipe. You should be able to look it up online, but here it is incase you can't find it or just don't feel like searching for it.
The chicken recipe that we used for Mother's day was found on the internet. Ben watches the Food Network a lot and I believe he saw this recipe on there and then looked it up.

Big Bud's Beer Can Chicken
Ingredients:
1 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon ground ginger
1 teaspoon dried sage
1 teaspoon salt
1 tablespoon onion powder
1 tablespoon fresh ground pepper
2 smashed garlic cloves
1 (12oz) can beer
1/2 lb bacon
1 (2-3lb) whole chicken

Our recipe says that prep time is 20 minutes, but it actually took a little longer than that.

Preheat oven to 450'. Wash chicken with cold water adn pat dry with paper towels.

Mix dry ingredients in a small bowl. Rub 1/2 on the inside cavity of the chicken. Gently peel the skin away from the chicken, but DO NOT cut it off. Pour the remaining dry mix under the skin and then use your hands to spread it out. You want to get the ingredients down into the chicken as far as possible. The skin stays on and is able to hold the taste and juices in the chicken.

Open the beer can and drink about 1/2 cup...haha...or pour it out as I did. Drop the smashed garlic cloves down into the beer. Place the chicken, "standing up", on the beer can and in a large saute pan. We used a metal cake pan.

Place 1/3 of the bacon in the top cavity of the chicken and drape the remaining 2/3 of the bacon over the top. Attach with toothpicks so it doesn't fall off while in the oven.

*Because we were going to church, we did the dry rub and bacon inside the cavity the night before. We laid the chickens down in the pans and placed them in the fridge overnight. I really think this helped the dry mix seasoning and bacon "set in". In the morning, all we had to do was place the chicken on the beer and put the bacon on top of the outside.

Place chicken in oven for 10 min on 450' and then lower the oven to 325 and cook for another hour. The chicken is done when the outside is golden brown, the bacon is cooked, and the chicken reaches 165' in the thickest thigh region.

I preheated the oven and put then chicken in for the first 10 min while I was putting my makeup on. When I went down to reduce the oven to 325, I realized that's what I had accidently set it on the first time. Oooops. So in all reality, our chickens (we had 10 lbs total instead of 3) cooked for a little over 90 min on 325'. I'm not sure what the reason was for the first 10 min on 450' was, but if you need to put the chicken in and leave, I would just set your oven on 325 and cook it a few min longer. Worked for us.

*Our 2 (5lb) chickens served 11 people. We had enough left over for Ben to eat lunch the next day, but that was it. I guess you would want to figure about 1 lb per person when trying to estimate what size chicken to get.