saturday dins

I make a big feast at least once a week, and last Saturday I did the beer can chicken, a little trick told to me by a San Francisco urban planner one fine day on Angel Island. You don't need to season the chicken at all. You open an ordinary can of beer (Quilmes, pictured), pour out about two ounces and douse the chicken in it, then make holes on the sides about an inch below the top. Then you nest the chicken on it, vertically. As the beer heats, it comes out of the holes and keeps the chicken moist and delish...