Q: Someone told me you gave a killer "Brew Butt Chicken" recipe last year? Can I get it again please? Mark T, Aldie, Va

A: Sure here it is. I've gotten a lot of great feedback on this recipe. Remember the secret is tipping the chicken over towards the end of the cooking.

Fallen Down Drunk Brew Butt Chicken

Two important things to remember: 1) You've got to get the beer to temperature without boiling it so slow cooking is a must; and 2) You have to use a good dark beer. Important: Don't use Guinness. You don't cook with Guinness. You drink Guinness.

1 Young Roaster Chicken
1 can of dark beer, room temperature (I used an Amber Bock)
4 cloves of garlic, crushed

Open the can and punch 2 more dime size holes in the top of the can. Leave the can 3/4 full of beer (go ahead and have a sip for inspiration). Crush the garlic cloves into the beer can and insert into the chicken cavity. Sit the chicken up on the can in a roasting pan to capture the juices. If the legs are placed forward, the chicken will usually sit right up on the can without any help needed. If help is needed to keep straight, prop with oven safe cups/saucers. Cook at 350º for 45 minutes then tip it over on it belly. Cook for 10 more minutes then flip it over on its back for another 10 minutes or until the meat is cooked. It should be pretty close to finished when you can twist the leg bone easily.