Beer-butt chicken

[blagh]

So, I was wandering the grocery store a few days ago, to discover that they had their whole chickens on sale! Of course, my immediate thought was to make...

Beer-butt chicken, stolen and adapted from here

Ingredients:

• 1 (one) chicken (whole)
• 1 (one) can of beer (half empty)
• 2 (two) tbsp. of onions (chopped)
• 2 (two) tbsp. of apple cider vinegar
• 3 (three) cloves of garlic (minced)

Instructions:

1. Set oven to 350°
2. Gut and trim the chicken (hopefully, you got your chicken without extra bits, and can skip this step).
3. Drink half (and only half) of the beer can. If you're making many chickens, and you want to keep more than a few of your wits about you, save it for later in glasses or something. Some recipes say to discard it. Travesty!
4. Cut off the top of the beer can, and put the rest of the stuff inside.
5. Stick the can of beer up the chicken's ass. Somehow, get it to stand on its own, and put it on a pan. Apparently some people sell 'thrones' for this express purpose; this is clearly only for those who are not of the hard-core.
6. Cook it in the oven until it's crispy on the outside and the juices run clear (1-2 (one to two) hours, depending on the chicken-size). Tastiness!

The one I had was kind of tiny, and I had to kind of separate the tail bone to get it on the can, and bend the can in half to get it to stand properly. I think I might try some more interesting spices next time.