Thursday, November 18, 2010

Beer Can Chicken

My best friend and her husband have made one of these on their grill.  When I first heard about it, I couldn't believe that the ink from the can doesn't seep into the chicken.  I guess it doesn't, but hmmm.... still was an odd concept to me.

Until I saw it made on Food Network and just had to try it.  It looked so funny and I thought Jimi would get a kick out of seeing a chicken with a can up his wahoo.   He did.  You can barely see the can in my picture, but it does make for a pretty funny presentation. 

If I weren't nursing, I would've enjoyed the bit of beer you drain off to prevent major overspill.  You, on the other hand, I recommend sipping it while the chicken cooks. 

The meat turns out flavorful and very juicy.  It can also be made on the grill. 


Beer Can Chicken

1 (2 to 3-pound) whole chicken
1 teaspoon dried oregano
1 teaspoon garlic powder
1 tablespoon onion powder
1 teaspoon paprika
1 teaspoon ground ginger
1 teaspoon dried sage
1 teaspoon sea salt
1 tablespoon freshly ground black pepper
2 cloves garlic, smashed
1 (12-ounce) can beer

Preheat oven to 450 degrees F. Wash chicken with cold water and pat dry with paper towels.

Mix dry ingredients in small bowl. Rub 1/2 of the ingredients on inside cavity of chicken. Gently peel skin away from chicken and rub mixture into meat of chicken. Open beer can pour out about 1/2 cup. Drop the garlic cloves into the beer can. Place chicken, open end down, over the beer can to insert the beer into the cavity. Place chicken, standing up, in large saute pan.

Place chicken in the oven for 10 minutes and then lower temperature to 325 degrees F and cook for another 1 hour, or until the internal temperature in the thickest part of the thigh reaches 165 degrees F on an instant-read thermometer.

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