Wine Can Chicken

OK. I know there is no such thing as a wine can but this is really wine can chicken.  Poured a beer for Mark into a frosty mug, more on that later, then filled the can with white wine, lemon juice, garlic, onions and herbs.  After seasoning the chicken I mounted/stuffed/stuck the chicken on top of the can and grilled it. The best part was using the liquids in the can to make a pan sauce to serve with the chicken. I also did foil wrapped potatoes as a side dish, which I'll post tomorrow.

Yum.

I need to confess about the frosty mug.  We don't have any beer mugs in the house so I took a water glass, stuck it into the ice bin for a few minutes and pulled out.....this.  (Insert picture here)

The Ingredients:
1 3-4 lb roasting chicken
2 lemons
4 sprigs rosemary
6 sprigs basil
3-4 garlic cloves, peeled
1 can of beer (give the beer to someone)
6 oz. white wine (enough to fill the can about 3/4's full)
Lawry's season salt
pepper
olive oil

Here is what you need! Simple!

All stuffed and ready to grill!

The Method:
Preheat grill or get BBQ ready using indirect heat method. (one side hot, the other warm)
Remove innards from chicken.  Rub chicken with 2-3 tbsp of olive oil. Sprinkle with Lawry's and pepper. Massage so oil and seasoning is covering all parts.  Slide you hand under the skin on the breast to loosen the skin. Place 2 sprigs of rosemary and 4 sprigs of basil under the skin of both breasts.  Pour the wine and juice from both lemons into the can.  Stuff the cavity of the chicken with 1-2 used lemons.  Add the remaining herbs to the can along with the garlic. Place the chicken onto the can and place on a pie plate or other pan that can withstand heat.  Place on the cooler side of the grill.  Grill for 45-60 minutes until internal temperature of the chicken is 170 degrees.  Rotate occasionally to ensure even browning.  Let rest for 15 minutes covered with foil.  To make the pan sauce, add any chicken juices and contents from the pan into a saucepan, remove herbs and garlic, bring to a boil until reduced.  Add 2-3 tbs heavy cream or 2-3 tbs of butter and serve.