cooking poultry

This weeks Taste of Utica recipe was tough for me. I’m vegetarian so in order to “insult” the chicken, I had to recruit the meat eater of the family to prepare this weeks meal. Page 84 of our book explains the recipe posted by Dick Laurey who offers “We barbeque beer can chicken on a horizontal, wood-fired smoker.” Ted made this recipe on a crisp Fall day in November, after the barbeque had been put away.  The oven was the only option. Ingredients are very simple:  1 roasting chicken, 3 – 4 lbs (we had a 5 lb chicken),  Rubbing [...]