Ingredients:
1 (2 lb) chicken, washed and patted dry
1 lemons, quartered
1 (12 ounce) cans beer or 1 (12 ounce) cans water
1 -2 teaspoon olive oil
1 -2 tablespoon cavender all purpose Greek seasoning ( or Nature’s Own or any seasoning of your choice, nothing too coarse, though)
8 -10 cloves garlic
1 tablespoon flour
2 -3 cups water
Directions:
Adjust the racks in your oven to accomodate the upright chicken.
Preheat your oven to 400degrees.
Trim any excess fat off of the chicken and tuck the wings back.
Center the opened can of beer in a 10-12 inch cast iron skillet.
Place the quartered lemon wedges inside the chicken and then place the chicken on the can.
Rub with the olive oil.
Jam the cloves of garlic down into the neck cavity and some down in between the breast meat and skin.
Sprinkle your seasoning of choice all over the chicken.
Place your chicken in the oven and roast until it starts to turn brown (about 45 minutes).
Baste chicken and pour enough water in skillet to reach 1/2-3/4 inches.
Decrease temperature to 300 degrees.
Roast an additional hour or so.
Crank the heat back up to 400 degrees and cook 20-30 minutes longer.
Remove from oven and carefully remove chicken off can onto a platter and let rest for awhile as you prepare the gravy.
Discard can.
Lemons will have fallen out into juices and mash them with a wooden spoon to release their juices, then discard them.
Pour the pan juices into a measuring cup, and skim off as much grease as possible.
(I used a turkey baster to suck the fat off the top).
Put the skillet over medium heat and add the flour, stirring a minute or so.
Slowly whisk in the pan juices, plus additional water.
Heat til bubbly and pour over carved chicken.
Enjoy!
Servings: 3-4
Time preparation: 5 min.
Time total: 125 min.