Wednesday, February 24, 2010

Luke baked a whole chicken propped over a can of beer for dinner tonight.  He used a sweet onion to block the hole by the head and rubbed a mixture of robust and savory spices on the skin (which I try to avoid).  The chicken turned out so moist that the breast tore off like fresh mozzarella. This is only my second time trying chicken this way (my dad used the chicken wrack with a coke on the grill), but it seems to leave the meat undercooked around the bone.  Maybe baking it for a full two hours is key (we are going to try root beer next time).  Good job Luke!

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