Memphis Rub Beer Can Chicken
Cooking in the oven is the simplest method. Serve with lots of mashed potatoes and a spicy gravy made from a combination of half drippings and half chicken stock.
- Memphis Rub:
- 1 medium whole chicken (4 to 5 lbs.)
- 2 1/2 Tbs. of Memphis Rub (recipe follows) or your own rub
- 1 can beer at room temperature.
- 1/4 cup paprika
- 1 Tbs. dark brown sugar
- 1 Tbs. sugar
- 2 tsp. salt
- 1 tsp. celery salt
- 1 tsp. black pepper
- 1 tsp. dry mustard
- 1 tsp. garlic powder or finely minced garlic
- 1 tsp. onion powder or finely minced onion
- 1-3 tsp. cayenne pepper, to taste
Rinse chicken inside and out, drain and pat dry.
Sprinkle 1 Tbs. of the rub inside the neck and body cavity, then rub another 1 Tbs. all over the skin of the bird.
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. Drink or pour out the top inch of beer, then spoon the remaining dry rub through the holes into the beer.
Holding the chicken upright, push the chicken down onto the beer can so that the can goes into the cavity.
Stand the "stuffed" chicken on a roasting pan. The bottom of the beer can and the two legs from a triangular support. If the chicken is too big and the beer can unstable, buttress the legs with skewers. No trussing or further basting is necessary.
Preheat the over to 350. Roast about 2 hours until the skin is crisp and the juices run clear when the bird is poked with the tip of a knife. Allow the finished bird to rest before carving.
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