Has anyone else tried this recipe? Yes, you have to pay for it on the CI site, but there are various "adaptations" floating around on the Internet. My chicken turned out ridiculously awesome, flavor-wise, even with less than the recommended 6 hours of marinating time. Definitely a keeper.
Just one thing bugged me, though: roasting the chicken on a beer can in the oven yielded skin that was nicely crispy on top, but fairly flabby on the legs/thighs, even after a finishing blast of 500 degrees. How could I remedy this? Could I flip the chicken around halfway through cooking, plopping it on the beer can via the neck hole, or will it fall over?