Some people may find this odd, but one of my favorite things to do while I’m exercising is to watch the Food Network. And one of the shows that I find most interesting is “Guy’s Big Bite.”
The show stars Guy Fieri, also of the Food Network’s “Diners, Drive-Ins and Dives” and NBC’s “Minute to Win It.” Fieri is easily recognizable because of his spiked haired, tattoos and assorted jewelry.
What you don’t know from the shows is that Fieri is an accomplished cookbook author. He most recently has penned “Guy Fieri Food” (William Morrow, $29.99). Another cookbook that I’m more familiar with is with “Guy Fieri Food: Cookin’ It, Livin’ It, Lovin’ It” (William Morrow, $29.99).
One recipe in the latter that caught my eye was for beer-butt chicken, a favorite of backyard grillers. Fieri calls the recipe Big Bud’s Beer Can Chicken because it starts with a couple of Budweiser beers, ‘one for the bird, one for me.’
Big Budâ€™s Beer Can Chicken
1 whole chicken (about 3 pounds), preferably organic or free-range
1 teaspoon dried oregano
1 teaspoon garlic powder
1 tablespoon onion powder
1 teaspoon paprika
1 teaspoon ground ginger
1 teaspoon dried sage
1 teaspoon sea salt
1 tablespoon freshly ground black pepper
1 12-ounce can beer
2 cloves garlic, smashed
Â½ pound bacon (7 to 9 slices)
Preheat oven to 450 degrees. Wash chicken with cold water and pat dry with paper towels.
In a small bowl, combine the oregano, garlic and onion powders, paprika, ginger, sage, sea salt and pepper. Rub half of this spice mixture inside the cavity of the chicken.
Gently separate the skin from the chicken breasts and rub the rest of the spice mixture into meat of chicken under the skin.
Open beer can and pour out about Â½ cup. Drop the garlic cloves into the beer can. Place chicken, open end down, over the beer can to insert the beer into the cavity. Place chicken, standing up, in large oven-safe skillet. Place 2 or 3 bacon slices in the top neck cavity of the chicken and drape the remaining 5 or 6 slices around the outside of the chicken.
Roast the chicken for about 10 minutes, and then lower temperature to 325 degrees. Cook the chicken for another hour, or until the internal temperature in the thickest part of the thigh reaches 165 degrees on an instant-read thermometer.
Remove from the oven and let the chicken rest for 5 to 10 minutes. Remove the bacon and serve the chicken whole or cut into portions.
Yield: Serves 4.
Approximate nutritional analysis per serving based on 2 pieces of chicken with skin: 588 calories, 65 percent of calories from fat, 42 grams fat (12 grams saturated), 4 grams carbohydrates, 46 grams protein, 784 milligrams sodium, 232 milligrams cholesterol, 1 gram fiber.