[beer in the rear chicken]

I was always hesitant about making this since I knew our Weber wouldn't be able to hold a chicken, but then on a very cold day I thought "screw it - I'll make it in the oven."  The result is the tastiest and most cost efficient meal I've ever had the pleasure of making.  (And I mean pleasure - this is so damn easy).  This is only slightly adjusted from Paula Deen's recipe of the same name - I am fully convinced this woman can do no wrong in the taste department.
1 chicken (3 1/2 pounds)
Lawry's seasoned salt
Paula's House Seasoning (see recipe below)
One 12-oz can Pabst (not glass - must be can)
1 tall sprig rosemary

Heat oven to 350 degrees.  Wash and drain the chicken, pat dry with paper towels.  Coat the chicken inside and out with seasoned salt and house seasoning.  (It's nearly impossible to over-do this - just season it all so it's covered and rub it in).  
sit on it
Open the can of beer (it's better if it's cold, it won't foam up as much when you put in the rosemary).  Pour off 1/4 cup of beer and discard into your mouth or the kitchen sink.  Insert the rosemary into the can, (it's fine it it's poking out if it's tall).  Place the beer can upright into a roasting pan or Pyrex pan with a tall rim (my pan is 10"x13" with about a 2" rim).  You might need an assistant for this step: While keeping the can upright, sit the chicken on top with the can entering his cavity and keeping him happily upright. 

Carefully place the pan with the chicken (with the beer up his rear) into the oven and cook for an hour and 45 minutes, or until the juices run clear when poked with a fork.  When you think it's done, let it rest with foil tented on top for about 15 minutes.  Carefully remove the chicken from the can of beer and cut up and serve.  (Discard the beer and rosemary).  

Serves 2-4, depending on how hungry you are.  (We never have leftovers... remember - it's only a very small chicken).  

Note: If you find the chicken is not quite done, but you're already well past being able to stick him back on top of the beer, just place the cut up chicken back into the hot oven and cook until done. 
one more image of this - just because it's kinda funny

Paula's House Seasoning:
Keep this in a shaker with your seasonings - you should have a bit leftover after seasoning the chicken.
2 tsp salt
1/2 tsp garlic powder
1/2 tsp black pepper

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