ULTRA-MOIST LEMON BEER CAN CHICKEN

Steps:

• Preheat oven to **500** degrees. Remove neck and giblets from chicken. Rinse chicken with cold water and pat dry. Douse chicken with Worcestershire Sauce. Cover whole bird with ample amount of rub. Add salt and pepper to taste. Open can #1 of beer. Pour 1/3 of the can into a shallow baking pan. Poke holes through the top 1/4 of the can (2-4 holes). Place the can on the baking sheet, and set the chicken, legs-down on top of the beer can so that the can is inside the chicken cavity. Open can #2 of beer. Pour 1/2 of the beer through the hole in the top of the chicken (most will run out into the baking dish). Reserve remaining beer. Halve lemon. Squeeze juice from one half on over entire chicken. Cut the other half into quarters and stuff inside the chicken cavity through the hole on top. Place chicken in the oven on a middle rack. Heat remaining 1/2 of beer can #2 in a saucepan and bring to a simmer. 45 minutes into the cook, pour simmering beer into the chicken cavity through the hole in the top. Cook until chicken skin is dark and a meat thermometer inserted into the breast near the thigh joint registers 170, typically about 75 minutes. If the outside of the chicken gets too dark but the internal temperature is too low, reduce heat to 350 and plan to cook a bit longer (~90 minutes). Remove from oven and tent with foil. Let chicken rest 10 minutes before carving. *In the summer, this can also be done on the barbeque. Use the same technique (high heat throughout, reducing if skin gets too dark).