This is a modification of the Herbed Roasted Chicken recipe (elsewhere in this chapter), and it comes out really moist and tasty. This recipe does very well on a grill.

Prepare the chicken as before, but open a regular size can of beer, place it in a pan or on a rack, and sit the chicken on top of it. Season as desired, but I prefer lots of thyme and some of Tony’s seasoning in Chapter VI.

A little water in the pan will help. Bake in a 325 degree oven for 1 ½ - 2 hours, depending on the size of the bird. The beer will evaporate, a very little, and will keep the chicken moist. The chicken will cook a little slower than without the beer can, so adjust accordingly.