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Ingredients
- 3 1/2 to 4 lb whole chicken, cleaned and thawed
- 12 oz can of beer
- Poultry rub
- Potato or onion (to plug neck cavity)
- Optional: Minced garlic, minced onion, liquid smoke, Worcester sauce, etc.
Details
Preparation
Step 1
Rub skin and cavity with poultry rub.
Drink half the beer.
Place half empty can of beer inside the ChickCAN rack. Add optional veggies/seasoning to can.
Place chicken over ChickCAN rack and beer can. Stuff a small potato or onion in the neck cavity to seal in vapors. Place on Grill.
For Charcoal Grills: After the coals are hot, slide them to the edges or make an open ring. Add about 6 fresh coals every 30 minutes during cooking.
For dual gas grills: Place chicken over the left side and set the right side burner to low-medium.
For oven use: Place in a disposable pie pan and add 1/4 cup water. Cook at 350 degrees.
Cook chicken for 1 1/4 to 2 hours or until skin is dark golden brown and very crisp. using a meat thermometer, temperature should reach 180 degrees in the thigh.
When done, using tongs and a long fork, carefully transfer the entire ChickCAN rack in its upright position to a platter. Let stand for 5 to 10 minutes. then secure the wire base with a hot pad and carefully remove the chicken from the rack. Be careful not to spill the hot beer and burn yourself!
Quarter or carve the chicken. Serve and enjoy!
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