For any of you who love beer can chicken, this works the same way and so easy in a bundt pan. Reserve drippings or add 1 can of chicken broth and flour to make a gravy. Cooking it this way made the skin so crispy and the meat so fall-off-the- bone tender. We hope you enjoy it!

4-5 Lb roasting hen or chicken
1/2 stick butter
1 Tb black pepper
1 tsp poultry seasoning
1 Tb Mrs. Dash seasoning
1 tsp dried oregano
1 14 oz can chicken broth
1/2 cup all-purpose flour

Prepare bundt pan by covering center with a 12″ piece of foil folded in half, then in half again. Place and mold over center of bundt pan.

Preheat oven to 350.

In a small bowl, melt 1/2 stick of butter in microwave on 30 second intervals, power level 3, for 4-5 cycles or until melted. May also be done in a pan, in the oven or stovetop on low as well.

Add spices and stir well.

Place chicken cavity over foil-lined center of bundt pan. Coat generously with spice and butter mixture.

Pour chicken broth into bottom of bundt pan. Cook on low rack of oven 2-1/2 hours, basting every 30-40 minutes as needed.

Tent if necessary. Remove from oven.

With baster, remove enough juice to equal 1 cup and add to small mixing bowl. Whisk 1/2 cup flour into broth about a Tb at a time until blended. Add gravy back to bundt. Place chicken in oven and cook an additional 30 minutes.

Remove from oven and let rest 10 minutes.

Y’all Enjoy!

Published by Two Cousins and a Skillet

Grew up in Clearwater, Florida. Graduated from Clearwater High School. Work for Pinellas County Schools as a technology technician. View all posts by Two Cousins and a Skillet