Serves 4-6 takes 2 hours 1:40 cook time
1 whole chicken
1 can of mild beer (tecate)
2 tablespoons of Backyard Blend
Preheat oven to 340 degrees. Prep chicken by removing gizzards and neck (set aside for stocks). Lightly coat the chicken in olive oil and rub with Backyard Blend making sure to include inside the bird. Then salt the inside of the bird as well. Place an open can of mild beer on a pan or deep baking sheet, and carefully place bird standing on the can (this may require a second set of hands). Cook the chicken on a lower rack making sure there is ample space between the top of the bird and the oven top. After a hour and a half place a thermometer into the thickest part of the breast to make sure it's well over 165 degrees, if so remove from oven. Carefully remove the can and allow to rest for 20 minutes.
For a crazy good and easy gravy that can be made while the chicken rests (should take about 15 minutes) follow this...
Place pan over medium high heat with the drippings from chicken. Add half a onion roughly chopped, 2 cloves crushed garlic, 2 stalks of celery and a large carrot roughly chopped. Saute until veggies soften about 5 minutes. Add 2 tablespoons of butter, one tablespoon of flour, and a pinch of Backyard Blend and stir until flour is well incorporated and coating the veggies. Add remaining beer from chicken to deglaze and stir to make sure no flower is sticking to the bottom of the pan. Bring this to a boil and reduce until gravy starts to thicken to coat your spoon. Strain gravy into a serving dish and salt and pepper to taste. Enjoy!