Beer Can Chicken | The Daily Dish

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Beer Can Chicken

5 Comments | Written on January 14, 2011 at 5:00 am , by

Why is beer can chicken so fun?

1)  You HAVE to drink half a can of beer…it’s part of the recipe.

2)  Chickens look funny when they are perched up on the can.

3)  Anyone can make it!  Even my dad….and he burns toast.

If you have never tried Beer Can Chicken before, now is the time.  It is moist, delicious and couldn’t be easier to prepare.  We have put together step-by-step instructions on the new “How to Make Beer Can Chicken” page.  It’s is the perfect meal to make and enjoy while watching the playoffs this weekend.  This is “dude food” at it’s best!

Beer Can Chicken in the Oven

5-6 pound oven roaster whole chicken
2 teaspoons vegetable oil
2 Tablespoons Cajun or Creole Seasoning
2 Tablespoons Old Bay Seasoning
12 ounce can beer (or soda)

Thaw chicken, if frozen. Remove giblets from chicken. Rinse chicken inside and out with cold running water; pat dry with paper towels. Move oven racks to the lowest level; heat oven to 350 degrees. Rub oil over all sides of chicken. In a small bowl, stir together the Cajun Seasoning and Old Bay Seasoning. Rub all over chicken and sprinkle some inside the cavity. Pour out half of the beer in the can. Place the half-filled can of beer in the center of a roasting pan. Carefully ease the cavity of the chicken onto the beer can, and pulling the legs forward to balance. Fold the wings back over the back. Carefully place upright chicken into oven. Bake for 1-3/4 to 2 hours, or until chicken is nicely browned and thoroughly cooked. The internal temperature should reach about 180 degrees when inserted into the thickest part of the thigh, and the legs should move freely at the joint. Using oven mitts, carefully remove chicken from oven. Allow chicken to rest for 10 minutes. Carefully lift chicken off can of beer and place on serving platter. Slice and serve. Serves 4-6.

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