Welcome to the LCF Recipe Room!
You can edit the recipes that you enter - as well as rate and give
reviews of other recipes. Log in with your bulletin board account
in order to add/review/print recipes.
Enjoy the 4,000+ Low Carb Recipes!!!
You may either roast the chicken on a covered Grill or in the oven. The bird is going to be sat down on an open can of Beer (the chicken's rear opening is placed over the top of the open can of beer which is positioned on the grill. The theory is that the beer evaporates as the chicken is roasted, thus driving the rub into the meat as well as keeping the chicken moist.
Step 1. Dissolve one cup of salt in a pot of water large enough to submerge the chicken. Soak the chicken in the brine for at least one hour. Then, remove the chicken and rinse well under running water. Dry the chicken with paper towels. Gently run your hands under the skin to loosen it from the meat.
Step 2. Make the rub by mixing the above ingredients in a small bowl. Then rub the mixture over the inside and outside of the chicken and under the skin.
Step 3. Preheat your gas grill to 350 degrees. On my grill,
this means setting the two back burner on medium or low,
turning the front burner off and lowering the hood.
Step 4. Open can of beer and drain off about an 1/8 th of the beer. Place the beer can upright on small cookie pan that you have placed on the grill.
Step 5. Carefully place the chicken down over the beer can so that it is in his cavity. Close the grill's hood and roast for 45 minutes at 350 degrees. (Chicken's internal temp should be at 165 degrees Fahrenheidt or greater)
Step 6. Using several wadded paper towels remove the chicken from the grill, leaving the beer can behind. Place the bird on a platter and let it set of at least 5 minutes before carving.
The bird will be moist and tender, with the meat falling off the bones.
Carbs per serving - include all nutritional information if known: