Pauly’s Roasted Chicken with Special Gravy

1 Whole Roaster Chicken
1 8oz Can Cream of Potato
½ bouillon cube(beef or chicken)
1tsp garlic salt
1tsp Old Bay
1 tsp Dried Basil
2 tsp Olive Oil
Lemon pepper, salt, pepper

You’ll need a beer can chicken roaster. It’s a cylindrical metal rack that fits a 12 oz can and goes into the rear cavity of the chicken so the chicken stands upright in a pan.

Clean chicken well, and make sure you clean your hands well before handling other kitchen utensils. No one wants salmonella!! Empty half of the cream of potato soup out of its can. Mix the rest well to loosen it up. Fill to 2/3 can level with water. Smash bouillon cube and add to can. Add olive oil and spices. Mix well. Place in beer can chicken roaster. Sprinkle salt, pepper, and if you have it, lemon pepper evenly all over the chicken. Place on beer can chicken roaster. It might take a little pushing! Roast chicken for 20 minutes per pound at least. Remove from oven and allow to cool. Dump contents of can into the same roasting pan, because fat from the chicken will drip and some of it will come out of the can. Put on the burner on low and bring to simmer. Slowly add corn starch or flour to thicken. First combine corn starch or flour with cold water. ¼ cup water to a few tablespoons. Mix and add to desired thickness. Add salt to replace flavor from adding more liquid!!

Enjoy!!!!