3 tablespoons barbecue seasoning smoked (such as Hickory Liquid Smoke)
12 ounce beer canned
0.3 teaspoon pepper black freshly ground
1 teaspoon chili powder
3 tablespoons chili sauce
1 teaspoon cider vinegar
1 garlic clove minced
3 tablespoons catsup
3.8 pound roasting chickens whole
0.1 teaspoon salt
2 teaspoons worcestershire sauce
Equipment
bowl
oven
roasting pan
kitchen thermometer
spatula
tongs
cutting board
Directions
Preheat oven to 37
Remove and discard giblets and neck from chicken; trim excess fat. Starting at neck cavity, loosen skin from breasts and drumsticks by inserting fingers, gently pushing between skin and meat.
Combine ketchup and next 7 ingredients (through garlic) in a bowl. Reserve 1/4 cup ketchup mixture; rub remaining ketchup mixture under loosened skin and over breasts and drumsticks. Lift wing tips up and over back; tuck under chicken.
Discard 1/2 cup beer.
Add barbecue smoked seasoning to can. Holding chicken upright with the body cavity facing down, insert beer can into cavity.
Place the chicken in a roasting pan, and spread legs out to form a tripod to support the chicken.
Bake at 375 for 40 minutes.
Increase oven temperature to 450, and bake an additional 30 minutes or until a thermometer inserted in the meaty part of thigh registers 17
Lift chicken slightly using tongs; place spatula under can. Carefully lift chicken and can; place on a cutting board.
Let stand 15 minutes. Gently lift chicken using tongs or insulated rubber gloves; carefully twist can and remove from cavity.
Remove skin from chicken; discard. Carve chicken, and serve with reserved 1/4 cup sauce.
