i was watching food network the other day and saw a demonstration of beer can kitchen being cooked over a grill. it seemed so easy and yet so odd (i mean how does someone come up with the idea of cooking a chicken with a beer can in its cavity?!) that i thought i’d give it a try. the result was a chicken with perfectly crisp rotisserie style skin on all sides. compared to an herb and lemon chicken roasted the normal way, i’d say that the crispy skin definitely takes the cake, but the flesh does end up being a bit less moist and less flavourful. still, all-in, a delightful way of roasting chicken.
did i say this was a really simple recipe?
Beer Can Chicken
(based on what i observed on the food network)
Chicken 5-6 lbs
Beer 1 can
Salt & Pepper a few pinches
Veg Oil 1-2 tbsp
Your favorite spice rub a few tbsp
- Wash chicken, trim excess fat and pat dry.
- Sprinkle salt and pepper inside the cavity of the chicken and on the outside as well.
- Drizzle vegetable oil over the inside and outside of the chicken.
- Rub spice rub thoroughly on the interior and exterior of the chicken.
- Open beer can. Pour out about 1 inch. (Some recipes call for adding some spice rub or herbs to the beer can).
- Stand the chicken on top of the beer can, i.e. the beer can should be in the cavity of the chicken.
- The chicken should be able to stand upright. You might need to reposition the legs slightly to get it to stand.
- Place the upright chicken in a deep pan.
- Roast in oven at 400°F for about 1 hour or until the internal temperature reaches 180°F.
- Remove from oven and let rest for 15 minutes.
- Be careful when removing the beer can (or you can serve it upright with the beer can intact) as it is still very hot.