Here's a really yummy way to barbecue your chicken, even if you don't want to grill outside in the cold winter weather!
Servings: 8
Recipe By: Jerry Truxell on FoodTV

1 whole roaster chicken (5-6 lbs.)
Kosher salt, black pepper, garlic powder -- to taste
1 12-oz.can good quality strong beer
1 1/4 quarts chili sauce
1 1/2 pints molasses
1 1/2 pints beer
8 tablespoons Dijon mustard
8 tablespoons chili powder
2 1/2 tablespoons soy sauce
2 1/2 tablespoons hot pepper sauce
5 tablespoons lemon juice
1 1/2 tablespoons liquid smoke flavoring

PREPARE BBQ SAUCE FIRST: In a large kettle, combine all sauce ingredeitns and bring slowly to a simmer. Simmer uncovered until reduced by 1/3 of original volume. Cool completely before using. Yields about 2 quarts.

CHICKEN: Preheat oven to 350 degrees.

Rinse chicken thoroughly under cold running water; pat dry with paper towels. Season inside and out with salt, pepper and garlic powder. Using a can opener, open the beer can and place in the center of a medium-sized pan. Carefully place the chicken upright on top of the can, so the can is inside the chicken cavity. Roast in the oven 1 hour, or until internal temperature of 145-150 degrees. Glaze with BBQ sauce and finish cooking on the grill. Can also continue roasting in the oven, brushing occasionally with more glaze about 20-30 minutes longer or until cooked through and 170 degrees internal temperature.

Copyright 2005 Carol Stevens, Shaboom's Kitchen, All Rights Reserved