Fire-Roasted Rotisserie Chicken - Rick Bayless

Ingredients

• 1 cup (10 ounces) fine-ground sea salt
• 4 ounces (1 medium cone or 2 small cones) piloncillo (Mexican unrefined sugar), roughly chopped OR 2/3 cup packed dark brown sugar
• 2 tablespoons pure powdered ancho chile
• 1 whole, unpeeled head of garlic, cut in half around the equator
• 1 12-ounce bottle dark Mexican beer (Negra Modelo is perfect here)
• 2 whole chickens (“roasters” that are about 4 pounds each), giblets removed if there are any
• 6 tablespoons butter
• 3 large garlic cloves, peeled and finely chopped