Wednesday, November 14, 2007

Recipe Review: Beer Can Chicken

R has fond memories of eating roast chicken during his childhood (my family was more into BBQ chicken breasts). Being the silly person I am, I therefore felt the need to make a roast chicken in order to live up to the challenge. What I wound up making was actually a hybrid of two recipes, Roast Chicken and Root Vegetables and Beer Can Chicken, with spices of my own devising. I am proud to say that this exceeded all expectations and was some of the most delicious chicken I ever tasted.

Beer Can Chicken
  • One 4 lb. chicken
  • One 12 oz. can of beer
  • Olive oil
  • Seasoned Grilling Salt
  • Pepper
  • Rosemary
1. Preheat the oven to 500* F. Drink 1/3 of the beer.

2. Rub olive oil all over chicken, then rub on a layer of spices.

3. Stick the can up the chicken's nether-regions and sit that sucker down on a broiler pan.

4. Roast at 500* F for 15 minutes, then lower temperature to 350* F and roast for approximately 45 minutes (until the breast is 165* F).


Geggie said...

I have to try it. I've read about it for years, but never tried it.

Teacher Anonymous said...

Go for it! The recipe was surprisingly easy and well worth the minimal effort.