5 pounds chicken, roaster, meat only
1/2 can beer
2 tablespoons olive oil
Grill must have a lid. Start the grill, gas or charcoal. The heating method is indirect meaning the space under the chicken does not have any heat, but the sides do. Using a gas grill, the front and back burners are on - the middle one is off.
Clean and rinse whole chicken. Pat dry outside with paper towel. Rub outside with olive oil and sprinkle with desired seasoning. Salt and Pepper or a seasoned salt are good. With the chicken standing up, place the 1/2 can of beer into the cavity, keeping the bird upright. Place a small potato in the neck cavity on top of the chicken to close the entire opening. Place chicken on middle section of the grill and close the lid. The temperature needs to be 165 degrees and will take approximately 1hour and 15 minutes.
Carefully take the chicken off the grill, being particularly careful of the hot beer remaining in the can. Let chicken rest for 20 - 30 minutes before carving. (If preparing potatoes in the foil, place in same spot on grill right after the chicken is removed. They will be done by the time the chicken is ready to carve.)
PER SERVINING - WITHOUT SKIN: 277.8 Calories; 13.9 g Total Fat, 3.2 g Saturated Fat, 106.9 mg, Cholesterol,106.9 mg.; Sodium, 0 g.; Total Carbohydrate, 0 g.; Dietary Fiber, 35.6 g.; Protein.; 17.1 mg Calcium
PER SERVINING - WITH SKIN: 430.0 Calories; 27.9 g. Total Fat, 7.2 g. Saturated Fat, 133.0 mg Cholesterol;127.8 mg Sodium; 0 g. Total Carbohydrate; 0 g.Dietary Fiber; 41.9 g. Protein; 21.0 mg Calcium