How to Make Super Quick Homemade Convection Roast Chicken, Beer Butt method

Hello everybody, it is Brad, welcome to our recipe page. Today, we're going to make a distinctive dish, Steps to Prepare Award-winning Convection Roast Chicken, Beer Butt method. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Convection Roast Chicken, Beer Butt method, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Convection Roast Chicken, Beer Butt method delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Convection Roast Chicken, Beer Butt method is 2-4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we must prepare a few ingredients. You can cook Convection Roast Chicken, Beer Butt method using 7 ingredients and 4 steps. Here is how you cook it.

Ingredients and spices that need to be Get to make Convection Roast Chicken, Beer Butt method:

1. 1 Whole Chicken
2. 1 Can Hard Apple Cider, or Stout Beer
3. 2 Tsp Chopped Garlic
4. 2 Tsp Coarse Ground Pepper
5. 2 Tsp Italian Seasoning
6. 1 Tsp Red Pepper Flakes
7. Other Spices as desired

Steps to make to make Convection Roast Chicken, Beer Butt method

1. Preheat the oven to 375 degrees, convection mode.
2. Put the cider or Beer can in the beer butt mount, and place the chicken onto the can, so the cider or Beer can boil and keep the chicken moist while roasting.
3. Using your hands, massage olive oil, garlic and spices onto the whole chicken.
4. Bake the chicken for 30 minutes on convection mode. Turn the Chicken 180 degrees after baking for 30 minutes, and bake another 30 minutes. The chicken should temp at 170 degrees after cooking 1 full hour.

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