Pre-heat oven to 450F
Cut out backbone of chicken and press down so you have a whole chicken, splayed.
Rub Chicken evenly with dry rub.
Put sliced onions in bottom of a hotel pan large enough to hold chickens (may have to split between 2 pans) top onions with beer, then lay chickens in single layer
Bake chickens in oven for 15 minutes, to brown, then turn down oven to 350 cover with foil and bake until internal temp is 160F
Remove chickens from pan and wrap in foil to carry over cooking to 165F
Pour liquid in bowl and let sit five minutes for fat to rise to the top. Remove fat.
Add enough water or chicken stock to make 1 quart of liquid and bring to 180-200F
With wire whisk, whisk in Chef’s Companion Country Gravy, let simmer until thickened 10 minutes and whisk in the rest of adobo sauce.
Hold gravy for service and serve with ½ roasted chicken.