Cookbook:Beer-can Chicken
| Beer-can Chicken | |
|---|---|
| Category | Chicken recipes |
| Servings | 4 |
| Time | 1⅛-2 hours |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Southern U.S. cuisine
Ingredients
[edit | edit source]- 1 recipe spice rub (or use your own recipe)
- 2 bay leaves, crumbled
- 1 can (12 ounces / ~355 ml) of beer
- 3–4 pound (1.5–2 kg) chicken (dressed)
Procedure
[edit | edit source]- Poke holes all over chicken to let fat run out during cooking.
- Rub chicken thoroughly with spice rub: inside and out, and then under skin as far as you can reach
- Set aside chicken.
- Remove upper racks from oven.
- Preheat oven to 350°F (180°C).
- When oven preheated, take a healthy drink of the beer, leaving about 9–10 ounces.
- Crumble bay leaves into beer, in beer can.
- Insert beer can firmly into chicken cavity.
- Place chicken upright in shallow heatproof pan.
- Bake chicken upright for 1–1.5 hours until thickest part is 165°F (73°C).
- When removing chicken from oven, keep upright.
- Rest chicken upright 15 minutes before removing beer can.
Notes, tips, and variations
[edit | edit source]- A disposable drip pan will save you a lot of cleanup (and a lot of flares on the outdoor grill).
- This is really best on a charcoal grill, on medium heat.