2. Dark beer beer can chicken with paprika cumin gravy

I roasted a 5 lb. whole chicken using the "beer can" method." You stick a half full (of beer) beer can in the cavity of the chicken. I rubbed it first with a spice mixture of paprika, cayenne, cumin, and sea salt, making sure I rubbed of the spice misture under the skin too. The beer was dark and the drippings were abundant, so I made a gravy out of them by adding some skim milk and flour and thickening. The chicken took about an hour and 15 minutes to cook. We ate some spinach cooked with a tiny bit of canola oil, garlic, and a dash of soy to finish, and some roasted veggies: poblano peppers, onions, and red potatoes. Leftovers are abundant today.