Beer Basted Rotisserie Chicken
rec.food.cooking/Mark Kilinski/1998

Combine:
1 stick (1/2 cup) butter, melted
1 can beer
12 oz. water
1 tsp. salt
1/2 tsp. pepper

While the chicken is "rotissing", baste it with the mixture using a turkey baster every 15 minutes. It takes about 1 1/2 hours for a 4 lb. chicken. The skin turns a deep amber/brown and looks like Boston/Kenny chicken but tastes much better - especially if you can add wood smoke to your rotisserie.

Optionally de-fat the basting liquid, bring it to a boil, and thicken it with a roux for a delicious gravy.