HOW TO COOK AN OVEN-ROASTED BEER CAN CHICKEN
Note: You can use root beer, Coke or experiment with other sodas. Or simply take an empty can and create your own flavored liquid. For example, squeeze mandarin oranges and drop them in the can and top with water to 3/4 full. Or add a combination of lemon juice, herbs and some water. This came from How To Make An Oven-Roasted Beer can Chicken. I have not tried this, posting for safe keeping.
Provided by internetnut
Categories Lunch/Snacks
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Wet Rub: Mix all together the olive oil, thyme, rosemary, sage, a bit of salt and pepper; and garlic. Rub all over the chicken.
- Dry Rub: Mix all together the paprika, kosher salt, pepper onion salt, pepper, white sugar and brown sugar. Rub the chicken with a bit of olive oil and then coat the chicken with the dry rub.
- Preheat your oven to 375 or 190.6°C You may have to remove the second rack in your oven and move the other rack lower, so that the chicken will fit in while standing upright.
- In a large bowl, apply your rub of choice all over the chicken. Rub under the wings, legs, and even inside of cavities. Leave the chicken in the bowl until you are ready to place it on your can.
- Place the can on a baking sheet or oven-safe griddle. Place the chicken over the can. Open the rear cavity of the chicken and carefully place it over the can, so only about an inch of the can is showing.
- Place the chicken in the oven and roast to an internal temperature of 165 or 73.9°C Depending on the size of your chicken, this can take about 75-90 minutes or so. Once the chicken has reached the appropriate internal temperature, let it rest for about 10-15 minutes before serving.
BEER CAN CHICKEN WITH ROSEMARY & THYME
This is from Weber's "Real Grilling" cookbook and it has great flavour. I bought a beer can chicken stand (they're quite cheap)which makes the can and the chicken more secure. Make sure your chicken isn't too big or you may not get the lid closed on your BBQ.
Provided by Jan in Lanark
Categories Whole Chicken
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a small bowl mix the rub ingredients( first six ingredients) together.
- Remove and discard the neck and giblets and excess fat from the chicken. Lightly rub the chicken all over with the oil. Season chicken inside and out with the rub and tuck the wing tips behind the back.
- Open the beer and drink or pour out about half the beer. Put the rosemary, garlic, lemon juice, thyme and red pepper flakes into the beer can to flavour the steam.
- Using a can opener, make two more holes in the top of the can. Place the beer can on a solid surface and plunk the chicken over the can.
- Transfer to the grill, balancing the bird on its two legs and the can like a tripod.
- Grill over Indirect Medium Heat until juices run clear and internal temp in the thickest part of the thigh is 180 degrees F, 1 1/4 to 1 1/2 hours.
- Carefully remove the chicken and can from the grill and let chicken rest for about 10 minutes before you try to lift it fro the can and cutting into serving pieces.
Nutrition Facts : Calories 699.8, Fat 48.9, SaturatedFat 13.6, Cholesterol 213.9, Sodium 640.1, Carbohydrate 5.3, Fiber 0.7, Sugar 0.4, Protein 50.9
BEER-BRINED ROAST CHICKEN
This recipe, from the chef Adrienne Cheatham of Red Rooster Harlem in New York, pairs a whole roast chicken, brined overnight in lager, with roasted potatoes, brussels sprouts, pearl onions and sage. The resulting bird is crisp-skinned, with juicy, flavorful meat.
Provided by The New York Times
Categories dinner, main course
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Prepare the brine: In a large pot combine 8 cups water, the salt and the sugar and bring to a simmer over high heat, stirring to help dissolve the salt and sugar. Remove from heat and add garlic, leek, thyme, sage and shallots; let cool to room temperature.
- Place the chicken in a deep container large enough to hold it and the brine. Pour the cooled brine over the chicken. Pour in the 3 bottles of beer until the chicken is submerged; cover and refrigerate overnight.
- Prepare the chicken and vegetables: Heat oven to 350 degrees. Combine the brussels sprouts, potatoes, onions, chopped sage and lemon zest in a large bowl. Drizzle with oil and season with salt and pepper; toss to evenly coat.
- Remove the chicken from the brine and pat the skin dry with paper towels. Place about half of the vegetables in the bottom of a roasting pan or large sauté pan and set the chicken on top. Rub the butter evenly over the top of the chicken to coat. Pour the bottle of beer into the pan and arrange the sage sprigs in the pan around the chicken.
- Roast the chicken for 1 hour, basting every 20 minutes with the liquid in the pan.
- Increase the oven temperature to 400 degrees. Spread the remaining vegetables on a baking sheet and place on a low rack or the bottom of the oven. Cook until the chicken skin is golden brown and crisp and the vegetables are just tender and slightly charred, 20 to 30 more minutes, stirring the vegetables and basting the chicken once halfway through.
- Let the chicken rest for 10 minutes before carving. Plate chicken with a mix of roasted veggies and the vegetables from the pan. Spoon the reduced cooking liquid from the pan over the top.
Nutrition Facts : @context http, Calories 999, UnsaturatedFat 30 grams, Carbohydrate 81 grams, Fat 48 grams, Fiber 16 grams, Protein 51 grams, SaturatedFat 15 grams, Sodium 2040 milligrams, Sugar 30 grams, TransFat 0 grams
BEER CAN ROASTED HERB CHICKEN
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h50m
Yield 8 servings
Number Of Ingredients 7
Steps:
- In a large mixing bowl, combine the garlic pepper seasoning, salt, rosemary, thyme and parsley. Rub inside cavity of chicken with mixture and heat grill. Open each can of beer, pour out (or drink) about 1/4 of the contents and place a chicken on end over the open can of beer with the tips of the legs pointing down. As the chicken cooks on the outside, the beer will get hot and steam the inside. Remove chicken from grill when cooked and let rest. Remove beer can from each chicken. Carve chicken into portions and serve.
BEER-CAN ROASTED CHICKEN WITH FIG-JAM PAN SAUCE
If juiciness is your goal, pop open a frosty one, set your chicken on top of the can, and then leave the pair alone in the privacy of your oven. The stout makes the meat incredibly moist and gives it a subtle sweet-and-malty flavor. A little leftover beer blended with a couple of tablespoons of fig jam transforms the pan drippings of this roast chicken into a rich, tasty gravy.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h20m
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees, with rack in lowest position. Pat chicken dry with paper towels. Rub skin with butter, and season with salt. Pour out 1/2 cup stout from can; reserve. Poke holes in top of can using a church key. Place thyme in can, and set in a large ovenproof skillet. Place chicken over can, balancing legs to keep it standing like a tripod.
- Carefully transfer chicken to oven, breast side first. Roast for 20 minutes. Baste with pan juices. Roast, basting twice, until juices run clear and an instant-read thermometer inserted into the thickest part of a thigh reaches 155 degrees, about 25 minutes more.
- Carefully remove skillet from oven. (Steady chicken with 1 hand, using paper towels or mitts to protect your hand.) Let chicken rest (it will continue to cook) until an instant-read thermometer inserted into the thickest part of a thigh reaches 165 degrees, about 10 minutes, then remove from can. Let chicken rest for 10 minutes before serving.
- Meanwhile, discard can, and pour pan juices into a cup; skim fat. Return juices to skillet over medium-high heat. Pour in reserved 1/2 cup stout, and bring to a simmer, scraping up brown bits. Mix together water and flour. Whisk into skillet. Boil for 1 minute. Whisk in jam. Simmer until thick, about 2 minutes. Serve chicken with sauce.
BEER-CAN CHICKEN
The moist environment created by smoke-roasting a chicken vertically, atop a half-full can of beer, turns out to be a nearly fail-safe way to achieve barbecue perfection. A smoky-sweet dry rub adds complexity. The dish can also be made in an oven, in a roasting pan. (You can even buy stainless-steel vertical roasting stands for this very purpose.) What follows is a recipe for a traditional, spice-rubbed version of the dish. But once you have dialed in your technique, feel free to experiment. Coating the chicken with a paste of miso, mirin and soy, then replacing the beer in the can with sake, is one way to start.
Provided by Sam Sifton
Categories dinner, main course
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Build a fire in your grill, leaving approximately half the grilling area free of coals. If using a gas grill, turn burners to high and then, when ready to cook, turn off the burner on the side where you will place the chicken. If using an oven, heat to 425 degrees.
- Remove neck and giblets from chicken. Rinse the chicken in cold water. Pat dry.
- Combine all the spices in a large bowl, then apply the dry rub to the chicken, inside and out.
- Put the beer can on a solid surface. Pick up the chicken and, taking a leg in each hand, put the cavity over the can and slide the bird down onto it. Carefully transfer the bird and the can to the cool side of your grill, its back to the fire, balancing the chicken upright and using the legs to support it in this position. If using an oven, place the chicken upright in a roasting pan using the same method and place carefully into the heat.
- Cover the grill and cook for approximately 1 1/4 hours, basting with barbecue sauce twice during the final half-hour if you'd like, until the breast meat registers 165 degrees on an instant-read thermometer or until the legs are loose in their sockets. (If you're using an oven, you can tent the bird with foil after 45 minutes to keep the skin from getting too dark.) De-can and carve.
- Serve with white barbecue sauce and corn bread.
Nutrition Facts : @context http, Calories 403, UnsaturatedFat 16 grams, Carbohydrate 12 grams, Fat 25 grams, Fiber 3 grams, Protein 30 grams, SaturatedFat 7 grams, Sodium 530 milligrams, Sugar 4 grams, TransFat 0 grams
ROAST CHICKEN WITH GARLIC AND THYME
Crisp, golden skin and juicy garlic-laced meat exemplify why roasting is one of the best ways to highlight the texture and flavor of a chicken.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees. Let chicken stand at room temperature for 30 minutes. Rub chicken all over with cut side of garlic. Season cavity with salt and pepper; stuff with garlic halves and thyme. Brush chicken with butter; generously season with salt and pepper. Transfer chicken to a rimmed baking sheet. Cross legs, and tie with kitchen twine.
- Roast chicken, basting after 30 minutes, until skin is crisp and golden and an instant-read thermometer inserted into thickest part of thigh reaches 165, about 1 hour. Let stand for 10 minutes before carving. Garnish with thyme.
BEER CAN CHICKEN
You'll be proud to serve this stand-up chicken at any family gathering. Treated with a savory rub and then roasted over a beer can for added moisture, it's so tasty you'll want to call dibs on the leftovers! -Shirley Warren, Thiensville, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the first 6 ingredients. Gently loosen skin from the chicken. Brush chicken with oil. Sprinkle 1 teaspoon spice mixture into cavity. Rub the remaining spice mixture over and under the skin. Place lemon slices in neck cavity. Tuck wing tips behind the back., Prepare grill for indirect heat, using a drip pan. Pour out half the beer, reserving for another use. Poke additional holes in top of the can with a can opener. Holding the chicken with legs pointed down, lower chicken over the can so it fills the body cavity., Place chicken over drip pan; grill, covered, over indirect medium heat until a thermometer reads 180° 1-1/4 to 1-1/2 hours. Remove chicken from grill; cover and let stand for 10 minutes. Remove chicken from can.
Nutrition Facts : Calories 415 calories, Fat 25g fat (6g saturated fat), Cholesterol 131mg cholesterol, Sodium 366mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 42g protein.
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