John's Beer Butt Cornish Hens

Ingredients:
Frozen Cornish Hen(s)
Michelob Ultra Slim Can of Beer
Season Salt
Chicken Rub
- My rub: Basil, rosemary, sage, garlic, lemon pepper, olive oil, liquid smoke

Instructions:
Remove the hens from the packaging and sprinkle the outside with the season salt. Allow the hen to thaw overnight.

Remove excess fat & neck bone if necessary from the top of the bird. Apply rub underneath the skin of the hen. This can be done through openings between the skin and meat at the head and tail of the bird. Allow the hen to marinade in the rub for at least an hour (I did 8+).

Preheat the oven to 375. Take out a can of Michelob Ultra for each hen. Very important: Drink 1/3 to 1/2 of the beer. With the remaining beer in the can, stick the can up the birds rear. Stand the can with bird up in a pan or Pyrex dish deep enough to hold juices that will cook out. Place the dish in the oven and cook for 1 hour.

Carefully remove the dish from the oven, there will be a good bit of steam. After removing the dish from the oven, carefully remove the beer can from the bird. Both the bird and the can are very hot and will be juicy. Enjoy!