Chicken on a Bottle of Beer

• 8- 1/2 pounds Whole Fryer/Chicken
• 5 tablespoons, 1 teaspoon, 3- 3/4 pinches Olive Oil
• 2 teaspoons Sweet Powder Paprika
• 2 teaspoons Chicken Seasoning
• 2 teaspoons Garlic Powder
• 2 teaspoons Universal Seasoning
• 1 pinch Salt
• 1 pinch Herb Pepper
• 1 bottle Beer, 12 Ounce Bottle

1. The day before preparing the chicken, wash, dry and cut the neck off of it.
2. Combine all spices in a bowl.
3. Rub chicken with olive oil and sprinkle spices on all sides.
4. Put in a baking dish and put it into the fridge for at least 12 hours (ideally 24 hours).
5. Before using the beer bottle, I recommend that you soak it in water with liquid soap, to erase all the stickers, then rinse thoroughly under running water.
6. The next day, put the chicken, cavity side down, on top of an open bottle of beer (the bottle should be about 1/2 full) and set in baking dish.
7. Reserve the rest of the beer for basting.
8. Put the chicken in the oven, preheated to 180 degrees C and bake about 2 hours.
9. After half an hour pour some beer over the chicken to baste it and repeat action every 15 20 minutes.
10. Remove the chicken from the oven and leave for about 20 minutes before you carve it.
11. This way, the meat is juicy and tender.

fryerchicken, olive oil, sweet powder paprika, chicken seasoning, garlic, universal seasoning, salt, pepper

Taken from tastykitchen.com/recipes/main-courses/chicken-on-a-bottle-of-beer/ (may not work)