Provence-Style Beer Chicken
- 1 3-4 lb. fryer
- Herb paste
- 2 tbls. herbes de Provence
- 2 tsps. fleur de sel
- 1 tsp. fresh ground pepper
- 1 garlic clove, smashed
- 2 tbls. good quality olive oil
- (optional ingredient: 1/2 tsp. freshly grated lemon peel)
- 1 can Belgian (or English) ale, half ful
- Wash and dry chicken and set aside. Using a mortar and pestle (or back of spoon and a bowl), mash paste ingredients.
- Gently separate skin from the meat. Using your fingers, rub the herb paste all over the chicken (under the skin). Rub a small amount of additional olive oil (1 tbls.) and fleur de sel (1/2 to 1 tsp.) on the skin.
- Preheat gas grill using the end burners only to 350. Then insert opened can in the cavity of the chicken and place in the middle of the grill and close the lid. Cook for approximately 45 mins. to 1 hr.
fryer, paste, herbes, fresh ground pepper, garlic, olive oil, freshly grated lemon peel, belgian
Taken from www.epicurious.com/recipes/member/views/provence-style-beer-chicken-1208445 (may not work)