Beer Can Chicken
Servings: 0 servings
From backyard barbecues to kitchen cooks, Beer Can chicken is a big hit. It may seem strange to cook with your chicken sitting atop a half full can of beer, but the consensus is in. Beer Can Chicken makes the most scrumptiously delicious chicken that’s full of flavor and plenty of moisture. As many chefs can tell you, Beer Can Chicken Recipes are becoming a time-treasured favorite. In fact, once people try Beer Can Chicken, they very rarely cook their bird any other way. The secret of making this delectable treat is in the beer. Beer contains malt and yeast and these ingredients combine with the skin and make a thin and crispy crust that shields the juice in the chicken. Adding your favorite rub will ensure that your chicken is not only juicy, but seasoned to perfection
- Beer Can Chicken Rub (1/4 Cup of Rub):
- 2 2 2 TBSP. Paprika
- 1 1/2 1 1/2 1/2 tsp. Dark Brown Sugar
- 1 1/2 1 1/2 1/2 tsp. Sugar
- 1 1 1 tsp. Salt
- 1 1 1 tsp. Cayenne Pepper
- 1/2 1/2 1/2 tsp. Celery Salt
- 1/2 1/2 1/2 tsp Ground Pepper
- 1/2 1/2 1/2 tsp Garlic Powder
- 1/2 1/2 1/2 tsp Onion Powder
- 1/2 1/2 1/2 tsp Dry Mustard
- to to ingredients in a jar. You may store the rub in an airtight container for up to six months. Make sure to shake the rub thoroughly before using.
First, you will need to wash the chicken thoroughly, and remove all innards. Be sure to pat the chicken dry. Next you will use the rub on both the inside and outside of the bird (about 6 TBSPS of the rub). You will need 1 can of beer that has been set at room temperature. Using a bottle opener, punch several holes in the top of the can. This will help the beer escape while it cooks. You will need to empty out some of the beer. Make sure that half of the beer is left in the can. You can add some (roughly 2-3 TBSPS) of the Oven Beer Can Chicken Rub through the holes to flavor the beer. The next step is to place the chicken over the beer can. Holding the chicken upright, place the chicken over the beer can until the can is snugly fit inside the chicken. The chicken is then placed into a roasting pan to prevent any drippings from falling into the oven. You can also use the drippings to create your gravy. If your chicken is unstable, you can use skewers to help it stand. Roast in the oven at 350 degrees for 2 hours, or until the skin is crisp, the chicken meat is done, and the juice runs clear. You don’t need to baste the chicken; the beer will ensure that the chicken remains moist. Remove the chicken from the oven and separate the chicken from the beer can. Let stand ten minutes before carving.