Beer Can Chicken.
March 1, 2011 § 8 Comments
Rotisserie chicken is taking the flogosphere by storm with February seeing the resurgence of the ‘BBQ Chook’. The more I read here and here and here, the more guilty I felt for shunning the challenge. My hesitancy was linked to experience that it is always the simplest things in the kitchen that make the biggest disasters, like poaching an egg, frying a steak or grilling pita bread (don’t ask!)
Yet despite my guilt I still hadn’t cooked roast chicken. Enter intervention of the food Gods, who had been watching my dilly-dallying with great frustration.
The moment of truth came during the second mile of a 6 mile run that I was doing with my gal pal over at Foodie Fresh. She mentioned that she had turned Susie Homemaker and roasted her first chicken. If that wasn’t a giant sign from up above then I don’t know what is.
This is how I became pumped to roast a bird.
BUT NB was suddenly called away on a Top-Secret work mission to some distant land (where they served *ahem* cafeteria food…) and it really seemed rather gluttonous for me to roast an entire hen for myself. I mean we all know I can eat, but that would be in the league of these crazy people .
Even though my plans had been thwarted it wasn’t enough to deter me. NB had been home from his travels less than 48 hours and begged me for beef cooked with The Duck’s famous stirfry marinade (stay tuned folks), but being the hard ass I’ve had to become to get a chicken roasted, I said no. We were going to have a baked dinner.
With a borrowed recipe and a little help from Handicap 5 we were in business for beer can stuffed chicken. Yes! And wouldn’t you know it, the procrastination was the hardest part. Roasting a chicken with a beer up its tush is as simple as stuffing, sprinkling and sitting back to wait.
Tell me Blushers, what’s your procrastination recipe?
(I still made NB his Asian stirfry sides!)
Beer Can Chicken
Preheat oven to 375F (190C) Take a 4.8 pound chicken (c.2kg) and remove it’s innards before rinsing and patting dry. Rub the skin with 2 tablespoons olive oil and sprinkle generously with salt, pepper and any other seasoning of choice (we used a nice poultry rub based on cumin, coriander and paprika).
Open a can of beer and take a couple of large gulps. Insert the can into the chicken cavity, with the can mouth facing to the top.
Sit chicken in a roasting tray, bottoms up so the beer won’t spill (you might need to cradle it with ramekins either side).
Roast for 1hr 30 minutes or until the juices run clear from the thigh and breast. Remove from oven, cover with foil and leave to rest for 10 minutes.