Drunk Chicken

To have forever in your recipe book: a simple drunk chicken.

                                Carefully pulling up the skin and putting on the rub.

Ingredients:

Whole chicken, nasty gizzards and all

Favorite spices for a rub (Cayenne pepper, Essence of Emeril, MoRub (Iowa grown seasoning), brown sugar, chili powder, fresh cracked pepper, etc)

EVOO (Extra Virgin Olive Oil)

Can of beer, half drank (or pop for the lame asses)

Yellow onion, one quarter

Pie pan

ChickCan, if you have one, mine was stolen.  (KRISTIN!!)

Instructions:

Preheat your oven to 350 degrees.  Dump out the nasty that comes inside your chicken, and call your dad to ask if he wants it (that's what I do).  Put together your rub.  I always suggest brown sugar as your base and go from there.  I'm a spicy gal, which means I always go a little heavy on the cayenne.  There's no wrong (not spicy) or right, make it to your desired flavor palate.  Taste the rub first.  If you don't like the rub plain, why would you like it on your stumblin' drunk chicken? 

Rub on some olive oil.  Get frisky with that chicken, pull up the skin--carefully--and get the oil up in that.  Do the same thing all over again with that tasty rub.  Once you have satisfactorily given that chicken some rub lovin', stick a can up its ass and an onion down its throat.  Stand up the chicken in your pie pan, and put that bad boy in the oven for at least one full hour (up to two).  If you are wise enough to know where your ChickCan is, put the beer in the wire container and stick the whole thing up the chicken's ass.  When the leg pulls off with no resistance, you got a tasty drunk chicken.  Or if you are lucky enough, when the little red guy pops out on the back of the chicken.  Beware: waiting until the red guy pops up may be too late, and you will have dry, hungover chicken.

See the onion in there?

Enjoy!