How To Cook An Oven Roasted Beer Can Chicken Food

BEER CAN CHICKEN IN AN OVEN

Steps:

• Pre heat oven to 375.
• Wash and clean chicken inside and out.
• Place all dry ingredients on a paper plate or in a bowl. Mix all together.
• Rub dry 2/3's of the ingredients on the inside of the bird and 1/2 of the remaining on the outside.
• Open beer and drink half or set asside. Put the rest of the dry seasoning in the half a can of beer.
• Place the can right side up into the bird's butt.
• Stand the bird in a baking pan.
• Slather the bird's outside with the mayonaise.
• Place the chicken in the pre heated oven and bake for 2 hours. Reduce heat to 325 for 1/2 hour.
• Remove when nice and brown.
• Let stand for 15 minutes before carving.
• Use pan drippings to make gravy.

HOW TO COOK AN OVEN-ROASTED BEER CAN CHICKEN

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

Steps:

• Prepare a kettle grill with charcoal off to one side for indirect grilling and add the soaked apple wood or mesquite wood chips over the coals. Remove the neck and giblets and pat the chicken dry with paper towels. Brush chicken all over with oil and sprinkle with salt and pepper and 3 tablespoons dry rub. Set aside.
• Open the beer can, pour out about 1/2 cup of the beer into a cup and drink it (or pour it over the wood chips). Make an extra hole in the top of the can with a church-key can opener. Add the remaining 1 tablespoon dry rub to the beer can (it might fizz up a little bit at the top, but don't worry, that is normal), the garlic and rosemary.
• Hold the chicken above the can of beer and slide the chicken over the can. Fold the wings back behind the chicken. Make sure the legs are in front of the can, supporting the chicken. Place the chicken inside a disposable pan.
• Place the pan on the grates of the grill on the opposite side of the charcoals, put lid on and cook the chicken until golden brown and the internal temperature registers 160 degrees F in the breast area and 175 degrees F in the thigh area on an instant-read thermometer, 1 to 1 1/2 hours. Remove from the grill (be careful not to spill the contents of the beer can as it will be very hot) and let rest for 10 minutes before carving.
• Use a pair of locking tongs and grab the bottom of the beer can to remove from the chicken cavity. Place on a platter or cutting board to rest and cool. Carve and serve.

BAKED BEER CAN CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix the garlic powder, seasoned salt, onion powder, dried oregano, salt, and ground black pepper in a small bowl; set aside. Pour 1/3 of one can of beer into the bottom of a 9x13-inch baking dish. Place the open beer can in the center of the baking dish.
• Rinse chicken under cold running water. Discard giblets and neck from chicken; drain and pat dry. Fit whole chicken over the open beer can with the legs on the bottom. With the breast of the chicken facing you, use a paring knife to cut a small slit on each side and press the tip of each wing into the slit to encourage even cooking.
• Rub the prepared seasoning mixture to taste over the entire chicken. Pat the sliced green onions around the whole chicken evenly. Some will fall into the beer, that's fine. Press the halved green onions into the top cavity of the chicken. Open the remaining beer and pour 1/2 of it into the pan under then chicken. Reserve the remaining beer.
• Bake the chicken in the preheated oven. After 45 minutes, pour remaining beer into the pan under the chicken. Continue baking until no longer pink at the bone and the juices run clear, about 30 additional minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). 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.

BIG BUD'S BEER CAN CHICKEN

Steps:

• 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 1/3 of the bacon in the top cavity of the chicken and drape the remaining 2/3 of the bacon down the outside of the chicken. Pierce the bacon to the chicken with toothpicks.
• 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.

BEER BUTT CHICKEN

Steps:

• Preheat the barbecue, or oven to 200°C/400°F/gas 6. Take your chicken out of the fridge while you make the rub.
• In a pestle and mortar, bash up the fennel and cumin seeds and mix with the paprika, brown sugar, chilli powder, and a pinch of sea salt and black pepper.
• Stir in 3 tablespoons of oil until you get a paste, then drizzle all over the chicken, inside and out, using your hands to make sure you get it into all the nooks and crannies.
• Crack open the beer, have a couple of good swigs so your can is just about half full, then lower the chicken's cavity on to the top of the can so it looks as though the chicken is sitting on the can.
• If you're using the barbecue, try to strategically move a small amount of coals to the sides rather than directly underneath the chicken, so the heat radiates around it and cooks it from all angles rather than grills it.
• Carefully sit the chicken on the bars of the barbecue or in a roasting tray on the very bottom of the oven. Cook for 1 hour 10 minutes to 1 hour 30 minutes, or until the meat pulls away from the bone and the juices run clear. If this isn't the case (all barbecues and ovens are slightly different) just cook for a bit longer.
• Once done, carefully remove the can and loosely cover the chicken with foil and a tea towel while you get some grilled veg, salad or warm breads together - but trust me, it tastes so good you won't need much else.

BEER-CAN CHICKEN

Steps:

• Pour out (or drink) half of beer.
• Prepare grill for high, indirect heat and fit with grill pan (for a charcoal grill, bank coals on 1 side of grill and put drip pan on empty side; for a gas grill, leave 1 burner turned off and place drip pan over unlit burner). Add water to pan to a depth of 1/2".
• Season chicken with 4-3-2-1 Spice Rub. Place cavity of chicken, legs pointing down, onto open can so that it supports chicken upright. Place can, with chicken, on grill over indirect heat (and above drip pan). Grill chicken, covered, until cooked through and an instant-read thermometer inserted into the thickest part of thigh registers 165°F, 45-60 minutes. (If using charcoal, you may need to add more to maintain heat.) Let chicken rest 10 minutes before carving. Serve with pan drippings.

LEIGHANN'S OVEN BAKED BEER-CAN CHICKEN

Steps:

• 1. Prepare chicken by washing/rinsing off inside and out! Remove neck, and giblets and pat dry with paper towels. Set chicken aside to make seasonal rub for outside of chicken! ( I also like to take two fingers and make cavities between the skin and meat around both legs, and breasts leaving skin in contact in the middle!) For rub take softened butter and mix with half of the beer can chicken seasoning, roasted garlic herb, season salt, cumin, garlic powder, ground cumin, cayenne pepper,and paprika. Mix well and set aside!
• 2. Preheat oven to 375 degrees. Open beer and pour about 1/2 cup into a glass and drink it or set it aside for basting! Make a extra hole in top of can and add the remaining seasons to the beer (it may fizz up a little bit but don't be worried, that is normal!) Season outside of chicken with butter seasoning rub, making sure to cover the whole chicken (even in the cavities made earlier when cleaning! this process is messy but so worth it!)
• 3. Hold the chicken above the can of beer and slide the chicken over the can. Fold the wings back behind the chicken. Make sure the legs are in front of the can, supporting the chicken. Place 1/4 red onion in top of chicken neck to keep steam from escaping during cooking! Place the chicken inside a disposable pan. Place chicken in oven cook 1 1/2 to 2 hrs till golden brown or internal temperature in the thigh is 175 degrees F and breast is 160 deg F. I like to bast the outside of the chicken with the drippings from the pan every 30 mins too make it extra juicy!
• 4. Remove from the oven (be careful not to spill the contents of the beer can as it will be very hot) and let rest for 10 minutes before carving. Use a pair of locking tongs and grab the bottom of the beer can to remove from the chicken cavity. Place on a platter or cutting board to rest and cool. Carve and serve.

BEER CAN CHICKEN IN THE OVEN

Steps:

• Preheat your oven to 350 degrees.
• Prepare chicken by removing any giblets, etc, and discard. Rinse the chicken and pat dry.
• Rub the chicken with your oil. Use salt, pepper and dry rub all over the inside and outside of the bird. Set aside.
• Pour 1/3 to 1/2 of your can of beer into the base of the roasting pan.
• Place the beer can directly inside the cavity of the chicken.
• Place your chicken into the oven and roast for one hour and fifteen minutes. Check your temp with a meat thermometer - you'll want to see 180 degrees fahrenheit in the thickest part of the thigh, 165 in the breast (internal).
• Let chicken rest for 10 minutes. You can even make a loose tent over the chicken to create a moisture trap. Carve and serve.

BEER CAN CHICKEN

Steps:

• Remove and discard the fat just inside the body cavities of the chicken. Remove the package of giblets and set aside for another use. Rinse the chicken inside and out, under cold running water, then drain and blot dry inside and out, with paper towels. Sprinkle 1 tablespoon of the rub inside the body and neck cavities, then rub another 1 tablespoon all over the skin of the bird. If you wish, rub another 1/2 tablespoon of the mixture between the flesh and skin. Cover and refrigerate the chicken while you preheat the grill.
• Set up the grill for indirect grilling, placing a drip pan in the center. If using a charcoal grill, preheat it to medium. If using a gas grill, place all the wood chips in the smoker box and preheat to high; then when smoke appears, lower the heat to medium.
• Pop the tab on the beer can. Using a 'church key'-style can opener, make 6 or 7 holes in the top of the can. Pour out the top inch of beer, then spoon the remaining dry rub through the holes into the beer. Holding the chicken upright, with the opening of the body cavity down, insert the beer can into the cavity.
• When ready to cook, if using charcoal, toss 1/2 the wood chips on the coals. Oil the grill grate. Stand the chicken up in the center of the hot grate, over the drip pan. Spread out the legs to form a sort of tripod, to support the bird.
• Cover the grill and cook the chicken until fall-off-the-bone tender, 2 hours. If using charcoal, add 10 to 12 fresh coals per side and the remaining wood chips after 1 hour.
• Using tongs, lift the bird to a cutting board or platter, holding a large metal spatula underneath the beer can for support. (Have the board or platter right next to the bird to make the move shorter. Be careful not to spill hot beer on yourself.) Let stand for 5 minutes before carving meat off the upright carcass. (Toss the beer can out along with the carcass.)

OVEN ROAST CHICKEN ON A CAN

Steps:

• Adjust the racks in your oven to accomodate the upright chicken.
• Preheat your oven to 400degrees.
• Trim any excess fat off of the chicken and tuck the wings back.
• Center the opened can of beer in a 10-12 inch cast iron skillet.
• Place the quartered lemon wedges inside the chicken and then place the chicken on the can.
• Rub with the olive oil.
• Jam the cloves of garlic down into the neck cavity and some down in between the breast meat and skin.
• Sprinkle your seasoning of choice all over the chicken.
• Place your chicken in the oven and roast until it starts to turn brown (about 45 minutes).
• Baste chicken and pour enough water in skillet to reach 1/2-3/4 inches.
• Decrease temperature to 300 degrees.
• Roast an additional hour or so.
• Crank the heat back up to 400 degrees and cook 20-30 minutes longer.
• Remove from oven and carefully remove chicken off can onto a platter and let rest for awhile as you prepare the gravy.
• Discard can.
• Lemons will have fallen out into juices and mash them with a wooden spoon to release their juices, then discard them.
• Pour the pan juices into a measuring cup, and skim off as much grease as possible.
• (I used a turkey baster to suck the fat off the top).
• Put the skillet over medium heat and add the flour, stirring a minute or so.
• Slowly whisk in the pan juices, plus additional water.
• Heat til bubbly and pour over carved chicken.
• Enjoy!

ROASTED CHICKEN WITH BEER

Steps:

• Arrange a rack in the center of the oven; reheat to 400°.
• Trim excess fat from the chicken and season it inside and out with 1 teaspoon salt.
• Scatter the onions, carrot, parsnips, sage, cloves, and cinnamon stick in a 6-quart ovenproof pot (such as an enameled cast iron pot); sprinkle over this the rest of the salt, and set the chicken on top of the vegetables.
• Put the pot on the stove, pour in the stock, beer, and apple cider, and bring to a simmer over medium heat.
• Cook, uncovered, for about 15 minutes on top of the stove.
• Put the pot in the oven, and roast the chicken for about 30 minutes, basting with the pan juices two or three times.
• Cover the chicken with a sheet of foil to prevent overbrowning, and roast another 30 minutes.
• Remove the foil, and roast another 20-30 minutes, basting frequently, until the chicken and vegetables are cooked through and tender.
• Remove the chicken to a warm platter, and surround with the vegetables.
• Bring the pan juices to a boil on top of the stove, and cook until reduced by half.
• Carve the chicken at the table, and spoon some of the pan juices on top.

BEER CAN CHICKEN

Steps:

• Light a lidded barbecue. Let the flames die down and the coals turn ashen, then mound the coal up on one side. If using a small barbecue, you will have to remove the grills and place a sturdy roasting tin on the floor of the barbecue, next to the coals - this will give you space to close the lid once the chicken is in. If you have a large barbecue, the chicken can sit directly on the grills (or on a tray on the grills, so that it doesn't topple over.)
• To make the rub, mix all the ingredients together with a good grinding of black pepper. Drizzle the chicken with the oil, sprinkle over the rub and massage it into the skin, making sure you get into all the nooks and crannies, even inside the cavity.
• Use a can opener to take off the top of the can of beer. Pour out half the beer (tip into a glass to drink!) and leave the rest in the can, as it will keep the chicken moist while it cooks. Pop the chicken onto the can, legs down, so that it looks like it is sitting upright with the can in its cavity. Stand the chicken and can upright on the barbecue, either in the roasting tin or directly on the grill, on the side with no coals. Close the lid and cook for 1 hr 20 mins until the chicken is browned, the meat tender and the juices run clear. If the juices aren't clear, cook for a further 10 mins, then check again. (To cook in the oven, heat to 200C/180C fan/gas 6. Sit the chicken on a baking tray, place in the bottom of the oven, and follow the same cooking time.)
• Remove the chicken from the barbecue, cover lightly with foil and leave to rest for 20 mins before serving.

BEER BUTT ROSEMARY CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish. Pour out half the beer from the can, spray the can with cooking spray, and set it upright in the center of the baking sheet.
• Cut 2 thin slices from the orange, and set aside. Cut the rest of the orange into large chunks. Loosen the skin over the breast of the chicken, and insert an orange slice, an onion slice, and 1 rosemary sprig under the skin of each side of the breast. Place the orange chunks and 2 sprigs of rosemary into the cavity of the chicken.
• Spray the outside of the chicken with cooking oil spray, and sprinkle with seasoned salt to taste. Place the chicken onto the beer can in an upright position, with the can inserted into the cavity of the chicken. Pour the chicken broth into the baking dish, and place the rest of the sliced onion and the potatoes into the broth.
• Roast in the preheated oven until the skin is crisp, the meat is no longer pink at the bone, and the juices run clear, about 1 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Let the chicken rest for 10 minutes before slicing.

BEER-CAN CHICKEN (FOR THE OVEN)

Steps:

• 1. Preheat your oven to 325°
• 2. Line a roasting pan with foil, pour half of the can of beer in the bottom of the roasting pan.
• 3. Place the beer can in the center of your roasting pan.
• 4. If applicable, remove the giblet package from inside the Chicken, and rinse the bird inside and out.
• 5. Carefully place the chicken over the beer can, and slide bird down over the can and use its legs to prop your chicken up.
• 6. Combine all your spices in a bowl, rub the chicken down with your olive oil, then rub on your seasonings.
• 7. Place your chicken in the oven and bake for 3 hours or until your bird reaches an internal temp. of 165.
• 8. Remove your bird from your oven and let your chicken rest 10 minutes before carving.
• 9. Sit, eat, relax, and enjoy.

OVEN BEER CAN CHICKEN

Steps:

• Remove all but the bottom rack from the oven and preheat to 425 degrees F. Set a large ovenproof skillet on a baking pan.
• Mix the coriander, paprika, lemon zest, 1 teaspoon salt and a few grinds of pepper together in a small bowl. Pat the chicken dry and sprinkle the spice mixture all over the chicken and inside the cavity.
• Pour about 1/2 cup of the beer into the skillet, then insert the open can into the larger chicken cavity. Set the chicken upright on the can in the skillet. Add 1 cup of water to the beer in the skillet.
• Transfer the baking pan with the skillet to the oven and roast until the chicken is golden brown all over and an instant-read thermometer inserted into the center of the breast registers 160 degrees F, 1 hour to 1 hour and 10 minutes. Carefully transfer the chicken with the beer can to a cutting board and let stand 10 minutes.
• Meanwhile, pour the contents of the skillet out into a fat-separating measuring cup (be very careful, the skillet's handle will be hot). Spoon 1 tablespoon of the fat that has risen to the top onto the skillet. Set the skillet over medium heat and add the shallot. Cook, stirring occasionally, until softened, about 3 minutes. Add the flour and cook, stirring, 30 seconds. Pour the juices from the measuring cup into the skillet, leaving the remaining fat behind (if you don't have a fat-separator, pour the juices into a bowl and remove as much of the fat as possible with a small ladle). Bring the juices to a simmer in the skillet, about 1 minute, then add the cream and bring back to a simmer, about 1 minute. If the sauce seems too concentrated, dilute with a little water. If it seems too thin, simmer until reduced to a nice coating consistency. Stir in the parsley.
• Remove the can by placing tongs around the edge of the neck cavity and tipping the chicken back just slightly. Carefully twist and remove the can while holding the chicken back with the tongs. Return the chicken to the middle of the cutting board and carve into pieces. Serve the chicken with the sauce.

ROASTED BEER CAN CHICKEN RECIPE - TRAEGER GRILLS

Steps:

• Season chicken generously with Traeger Chicken Rub, including inside the cavity.
• Tuck the wing tips back.
• When ready to cook, set Traeger to 350℉ and preheat, lid closed for 15 minutes.
• Open the can of beer and set the chicken on top of the beer. Make sure all but the bottom 1-1/2 inch of the beer can is in the cavity of the chicken. Tip: you can also place the beer can directly on the grill grates, then place the chicken on top.
• Place the entire chicken and beer can directly on the grill grate. Cook for 60 to 75 minutes, or until the internal temperature registers 165℉ in the thickest part of the breast.
• Remove from the grill and onto a sheet tray and let rest 5 to 10 minutes. Before carving, lay the bird on its back and remove the beer can. Carve and enjoy!

BEER CAN ROASTED HERB CHICKEN

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.