FABIO'S BEER CAN CHICKEN

ITALIAN BEER-CAN CHICKEN Recipe by Fabio Viviani Yield: 4-6 servings

Ingredients: 1 3-4 pound whole chicken extra virgin olive oil kosher salt and fresh ground pepper ½ lemon, cut into thin wedges 2 garlic cloves, sliced 2 sprigs of oregano, plus 1 sprig for basting 2-3 sprigs of basil, plus 1 sprig for basting 1 can of beer (use your favorite!)

Method: Preheat the grill to 350°F, placing the charcoal in metal separators, one on each side of the grill. Remove the neck and giblets from the chicken and set aside for another recipe, or discard. Wash the chicken inside and out and dry thoroughly with paper towels. Wash the beer can, too! Allow the chicken to sit at room temperature and air dry for 30 minutes. Rub the outside of the chicken with olive oil, and season generously with salt and pepper. Open the beer and take a few big sips, or just pour about half of it out if you're not thirsty. Stuff the lemon, garlic and fresh herbs into the beer can. Place the can onto a clean, flat surface and grab the bird by the legs. Shove the chicken's cavity onto the beer can, until it creates a tripod with the two legs. Place the chicken in the center of the grill, so that it is surrounded by charcoal, but not sitting directly over it. Bunch the remaining herb sprigs into an herb brush, securing with twine or aluminum foil. Roast for 60-90 minutes, or until the juices run clear, basting with olive oil every 20 minutes or so. Remove from the grill and let rest for 10 minutes. Discard the beer can and carve the chicken. MANGIA!