Feta-Brined Beer Can Chicken

• 5 ounces quality feta
• 1/2 tablespoon oregano
• 2 tablespoons fresh tarragon leaves
• 3 cloves garlic
• Water (enough to cover chicken)
• 1 small free-range chicken
• 1 bay leaf
• 1 tablespoon tablespoon olive oil
• 1/2 teaspoon salt
• 1 can beer

1. In a food processor or blender, puree feta, oregano, tarrgon, thyme, garlic, and enough water to form a smooth liquid (about 1 cup). Place chicken into a large stockpot; add feta mixture. Fill stockpot with enough water to just cover chicken. Add bay leaf and stir. Cover and refrigerate 4-8 hours (ideally overnight).
2. Heat barbecue to high, or preheat oven to 375u0b0F.
3. Remove chicken from fridge about 20-30 minutes before cooking; transfer to a paper towel-lined surface. Discard brine. Using paper towel or a clean dish rag, dry chicken completely. Drizzle with olive oil and season with salt and pepper; rub into chicken and under skin.
4. Open beer can; drink (or if it's 8 in the morning, pour our) half the beer. If barbecue/oven space is limited and you have to cook your chicken breast-side up, the can will need to be about a quarter full so it doesn't spill when horizontal. Insert beer can into chicken cavity.
5. Carefully transfer bird upright onto barbecue or onto a roasting pan and into the oven (or laying down, if needed). Roast until chicken is cooked through and skin is crisp, abour 1 1/2 hours, depending on the size of your bird, or until an instant-read thermometer reaches 165u0b0F in the thickest part of the leg.
6. Remove from heat. Allow to rest 15-20 minutes. Carve as desired and serve.

feta, oregano, tarragon, garlic, water, chicken, bay leaf, olive oil, salt, beer

Taken from food52.com/recipes/39618-feta-brined-beer-can-chicken (may not work)