Never googled...never heard....never thought of making something like this...looking like this. heh!!!!!.....UNTIL & UNLESS hubby dear mentioned :). So, for the first time ever in my life, I heard about Beer-Can Chicken from my husband and I got so intrigued that I just had to try it. And let me tell you, I laughed my head off in the very first preparation. The bird looks so funny sitting on its stand, it's unbelievable! I decided to share this with you splashing out on not one, but many images in one post!
The setup is simple.
All you need is a
beer can stand (http://www.walmart.com/ip/Camp-Chef-Beer-Can-Chicken-Holder/7857645),
a roasting pan (http://mcys.co/1XHFbq2),
a regular 12 ouncer, four to five pound chicken, and
a masala rub (your favorite seasoning). Clean and rinse inside and out the chicken, patting it dry. Place it drumsticks-down over the beer can (see photo) and brush with olive oil cooking spray. Season inside the cavity and all over the outside with your favorite seasoning. (I am partial to my favorite Indian Masala rub and/or McCormick Grill Mate's Montreal Chicken). Two hours at 350F....and there you go...Crispy Brown from outside and Tender-Moist from inside. The moisture from the beer (coke is great too) keeps the chicken extremely tender on the inside and very moist.
Indian Masala Rub Beer Can Chicken:
- 1 roasting Chicken
- 12 Oz can of beer ( For an alcohol-free version of this recipe, just fill a pint mason jar halfway with chicken stock and use it instead of the beer. You can also use an open can of baked beans (remove the label) instead of the beer. The chicken juices will run into and flavor the baked beans, which you can then use as a side dish for the chicken. )
- 6 oz of beer
- 1Can chicken stock (have extra on hand)
- A Roasting Pan
- Beer-Can Stand (for extra stability)
- 2-3 tbsp Peanut Oil / EVOO / Vegetable Oil
- Roughly chopped Veggies (Capsicum, White Onions, Shrimps)
For the rub:
- 1 Lemon
- 1 Whole Garlic
- 1 tsp of Garlic powder
- 2 tsp Chili powder
- 2 tsp Turmeric Powder
- 2 tsp Cumin Powder
- 2 tsp Coriander Powder
- 1 tsp Grill Seasoning (optional)
- 1/2 tsp of smoked Paprika (optional)
- Salt and pepper (to taste, check salt content of chili powder and grill seasoning before adding too much salt, if using)
- Heinz 57 Zesty Sauce ( I prefer over all the sauces, specially for BBQ or Oven-Roasted Chicken) (OPTIONAL)
You need to marinade the chicken a day before or early in the morning the day you are going to roast the chicken.
- Cut lemon into halves and rub nicely all over the chicken, inside and out.
- Peel a bunch of cloves of Garlic, and insert them under the skin of the bird over all the best pieces of meat.
- Grease the bird by applying a nice thin coating of peanut oil all over the inside and outside of the chicken.
- Combine Garlic powder, Paprika, Chili powder, Turmeric Powder, Cumin Powder, Salt and Pepper in a bowl.
- Rub the chicken with the dry rub you just made. Be sure to get inside the cavity and under the skin.
- Mix 2-3 tablespoons of Heinz 57 Zesty Sauce with the Grill Seasoning and give the bird another good rub. (optional)
1/2 hour before you plan to start roasting the chicken, pull it out of the fridge and allow to sit on the counter to help bring the temperature of the chicken down closer to room temperature.
Few extra preparation for the lovey summer supper
- Preheat oven to 350.
- Fill beer can 1/2 way with beer (6oz of beer). You can also add in fresh herbs at this point for extra flavor.
- Place the Beer-Can Stand in the roasting pan. Fit the half-filled Beer Can in the middle portion of the stand and then lower the chicken onto it in a standing position, open end down. I know It look hilarious!!!! :-)
- Add Chicken Stock, Shrimps and the Veggies in the roasting pan.
- Close the oven and walk away. Do not even check the chicken for at least an hour. After an hour, check the chicken and baste the entire body of the bird with the thick liquid in the roasting pan. This helps keep the outside of the chicken moist and from drying out.
- Keep checking the chicken every 15 minutes or so, until a meat thermometer inserted into the thickest part of the thigh reads 160°F - 165°F. The total cooking time will vary depending on the size of your chicken, and the internal temperature of the grill. A 4 lb chicken will usually take around 1 1/2 hours.
- Carefully remove the chicken from the oven and discard the beer can. Cover the chicken with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.