Beer Can Chicken and glazed carrots

The true signs of spring: turning off the stove, start up the smoker and trade in the 7 & Ginger for a beer.

The first time I heard the term 'Beer Can Chicken' I admittedly turned up my foodie nose. Once we tried it - watch out! This is a great way to ensure a moist bird from the inside out. A bonus- no 'tying' and very little prep. For last night's dinner, I used a prepared rub and had to sacrifice a pepsi can to fill with beer and onions. I paired this with some glazed carrots for a healthy dinner.

Beer Can Chicken

1 Roasting Chicken

Prepared Spice Rub of choice

Olive Oil

Can of beer (drink half of it)

1/2 onion chopped

After rinsing and drying the chicken, rub with olive oil then prepared spice rub. Let sit for 20 minutes. Meanwhile, drink half of the beer and chop up the onion. Cut the top of the can off with a can opener. Add the onion and 1-2 TBSP of rub to the can. There should be room in the can to minimize spill over while cooking.

Using the can as a 'stand' set the chicken upright. Set the chicken in the smoker at 275 (or off direct heat on the grill at the lowest setting.) Chicken needs to read at least 160 internally. This took a little under 2 hours on the smoker.

Tasty Glazed Carrots

about 2 cups of baby carrots

1/4 stick of butter

6 oz. chicken stock - HOT

1 TBSP sugar

Melt the butter in a skillet over medium-low heat. Add the carrots, cover, and allow to sweat (about 3 minutes). Carrots will begin to soften. Add hot chicken stock (great use for your frozen homemade stock!) and sugar. Cover and cook over low heat for 6-8 minutes until soft. Remove the cover and turn up the heat. Cook until stock has reduced to a glaze. Serve warm.