BEER CAN CHICKEN
Provided by Bobby Flay
Time 1h20m
Yield 4 servings
Number Of Ingredients 8
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.
Nutrition Facts : Calories 291 calorie, Fat 11 grams, SaturatedFat 2 grams, Cholesterol 154 milligrams, Sodium 804 milligrams, Carbohydrate 2 grams, Protein 40 grams, Sugar 0 grams
OLD BAY® BEER CAN CHICKEN
Bake chicken with a can of Flying Dog® Dead Rise OLD BAY® Summer Ale and OLD BAY® Seasoning. The beer keeps the chicken ultra-moist. OLD BAY adds that great summertime flavor everyone loves.
Provided by Old Bay
Categories Entrees,
Yield 10
Number Of Ingredients 5
Steps:
- Position only 1 rack in lower third of oven. Preheat oven to 425°F.
- Mix OLD BAY and brown sugar in small bowl. Rub chicken with oil. Rub cavity with 1 tablespoon of the seasoning mixture. Sprinkle remaining seasoning mixture under skin and over surface of chicken.
- Remove about 1/4 cup beer and poke 2 holes in top of can. Hold chicken upright (legs pointing down) and insert opened beer can into cavity and place on roasting pan. Position legs to best support chicken (similar to a tripod).
- Roast chicken 1 to 1 1/2 hours or until cooked through (internal temperature reaches 165°F in the thigh), rotating pan halfway through cooking. Remove chicken from can before serving.
Nutrition Facts : Calories 284 Calories
BEER CAN CHICKEN
This method of cooking a chicken may look a little undignified, but it is guaranteed to keep the meat really tender and juicy
Provided by Good Food team
Categories Dinner, Main course
Time 1h30m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 397 calories, Fat 24 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Protein 38 grams protein, Sodium 1.6 milligram of sodium
BEER CAN CHICKEN
The best way to get really moist roast chicken. Plus, it's just too much fun. Spike or other poultry seasoning is better than salt and pepper.
Provided by Carol in Cabo
Categories Poultry
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Put grill on indirect heat.
- Open beer and pour off 1/4 (or just drink it). Put in the garlic, rosemary and basil. Put can on top of an oven proof pan or I like to use an aluminum pie plate. Rinse off chicken, remove giblets, etc. Pat dry. Rub with oil and season with salt, pepper or poultry rub. Slip bay leaves under skin on breast. Oil the can. Gently but firmly 'seat' the chicken on the beer can; chicken should be sitting upright with no support. Put chicken on grill and cook for about an hour or until meat thermometer says done (or until juices run clear and skin is translucent). Yummy,.
Nutrition Facts : Calories 777.7, Fat 53, SaturatedFat 15.1, Cholesterol 243.8, Sodium 232.5, Carbohydrate 5.3, Fiber 0.1, Protein 58
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