Last night I tried my new Beer Can Chicken pot/dish, not quite sure the proper term… stoneware.  I used some kind of cajun rub (not sure of the brand) and a half bottle of Samuel Adams Old Fezziwig Ale.  I cooked the Chicken for a little over two hours at 350 degrees. It came out better than any of my attempts on the grill.  The skin around the inside of the legs and the thighs could have been a bit more crispy but the breasts and wings were perfect.  Now on to what matters.

The Carving:

After Thanksgiving I decided I have reached the point in my life where I need to acquire the skill to properly carve a bird.  Up until this point I have cooked three turkeys and maybe three chickens.  Not one of those was properly carved. Usually I’d hack a leg off and then the carnage would begin.  Then I came across this youtube video from the Art of Manliness:

I believe I have reached the point in my life where I can properly carve a bird.  A small victory but a milestone nonetheless.