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Homebrew beer starter kit — fermenter, bottling, first batch recipe
Instantly mince garlic without a knife — self-cleaning basket
Adjustable stand — hold cookbook or tablet at eye level while cooking
Standard Malabar black peppercorns — everyday grinding pepper
Granulated garlic — rubs, seasoning blends, sauces, marinades
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Homebrew beer starter kit — fermenter, bottling, first batch recipe
Instantly mince garlic without a knife — self-cleaning basket
Adjustable stand — hold cookbook or tablet at eye level while cooking
Standard Malabar black peppercorns — everyday grinding pepper
Granulated garlic — rubs, seasoning blends, sauces, marinades
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preheat oven to 350 degrees f (175 degrees c). spoon garlic powder into beer in the can. prop the chicken, butt-side down, onto the beer can so the can goes into the cavity. place the chicken, with the can as a stand, into a large oven-proof skillet. melt butter in a small saucepan over medium-high heat; add garlic and cook until butter starts bubbling, about 2 minutes. remove garlic and discard. inject chicken with the garlic-infused butter using a baster or injector until all areas are injected. mix brown sugar, paprika, black pepper, and salt in a small bowl. coat chicken with brown sugar mixture. bake in the preheated oven until no longer pink at the bone and the juices run clear, about 2 hours. an instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees f (74 degrees c).