eCache

Beer Can Chicken

I have heard of this kind of preparation previously and think I may have even prepared such a dish before. My mother is visiting and she showed up with a special stainless steel rack designed to hold the can of beer and keep the chicken stable.

This was absolutely simple to prepare. We used a steak rub instead of a poultry since I had some on hand. It made no difference and tasted wonderful. Next time I think I will jazz things up a bit and see if I can impart some more flavors by stuffing the cavity with some spices.

I am pretty certain beer does not need to be used. It is the liquid, not the type that matters.

We had a false start as I was told to fire the grill to on medium and place the chicken on that side. About 25 minutes in I read the directions as I entered the recipe into Mastercook and saw that I was supposed to be using indirect heat. I made the change before the bird fried. We reached optimal temperature about five to 10 minutes early because of that. The skin was perfectly browned.

We added an Asian salad and corn to round out the meal and had baked apples for dessert.

Mastercook File

Recipe By :
Serving Size : 4 Preparation Time :0:05
Categories : Chicken Grill Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 whole chicken — rinsed
3 tablespoons poultry seasoning — rub
1 can beer
stainless steel beer can rack
1 each potato

Thaw and clean a whole chicken; removing giblets from the cavity. Rinse chicken inside and out under cold water, drain and blot dry with paper towels.

Generously apply a poultry rub-on seasoning to outer skin and inner cavity. If not available, use salt and pepper.

Using a 12-oz. can of your favorite beer or sida, pour out half the contents (er, drink it). Place half empty can of beer inside the stainless steel rack.

Optional: You may add additional seasoning to the beer . . . extra rub-on seasoning, Worcestershire sauce, liquid smoke, minced garlic and onions, etc. Keep it simple. There are no set ingredients or measured amounts. Try using cola, lemon-lime soda, or root beer.

Place the chicken over the stainless steel rack and beer can. Stuff a small potato or onion in the neck cavity to seal in vapors. Place on a grill. To prevent flare ups on the grill, place in a pie pan and add 1/4 cup of water.

Place chicken over the left side and set the right side burner to low-medium.

Cook chicken 1-2 hours or until skin is dark golden brown and very crisp. Using a meat thermometer, temperature should reach 180°F in the thigh.

When done, using tongs and a long fork, carefully transfer the entire stainless steel 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.

Quarter or carve the chicken.

Source:
“Back of the package for the Stainless Steel ChickCan Rack”
S(Internet Address):
“http://www.thebayou.com”
Copyright:
“©2005 Barbour International, Inc.”
Yield:
“1 chicken”
Start to Finish Time:
“2:00″

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 873 Calories; 59g Fat (63.2% calories from fat); 66g Protein; 11g Carbohydrate; 1g Dietary Fiber; 340mg Cholesterol; 267mg Sodium. Exchanges: 1/2 Grain(Starch); 9 Lean Meat; 6 Fat.

NOTES : First Made: 9 November 2006

Very easy to make and tasty too.

Nutr. Assoc. : 0 0 0 0 0

Also blogged on this date . . .

• Focaccia Chicken Sandwich - 2007
• BS: NJ Legislature Promises 20% Property Tax Decrease - 2006
• Pictographs and Petroglyphs - 2005
• Loose Caboose - 2005
• Gate Guardians - 2005
• Fantastic Architecture - 2005