April 1, 2014

Beer Can Chicken


the waterfall

One of my favorite ways to roast chicken is on the grill with the chicken poked onto a beer can.  Beer can chicken makes a wonderfully moist and delicious chicken every time without the need for a spit or rotisserie. I always associate a roasted chicken dinner with taking time and being a special dinner.  The smell of roasted chicken evokes thoughts of comfort, warmth and caring.  When a chicken is roasting I often hear “it smells so good!” It is little wonder that grocery stores churn out hundreds of rotisserie chickens every day and are at their peak smelling point when the work day is done. By making beer can chicken at home you can control your flavor profile and have a delicious home cooked meal to share with your family and friends.

Part 1 of 3 of the Chicken that Keeps on Giving

Beer Can Chicken

1 roasting chicken - about 5 pounds
2 carrots peeled and chopped into pieces
1 stalk of celery chopped in medium pieces
1 small onion quartered
3 to 4 garlic cloves peeled and left whole
1 cup chicken stock, approximately
1 tablespoon oil of your preference
½ teaspoon sage
½ teaspoon thyme
¼ teaspoon paprika*
Salt and Pepper

Preheat grill with a lid that can accommodate an upright chicken – gas, charcoal, or smoker. I use a gas grill.
Place beer can chicken holder in a 9-inch foil pan.
Scatter the chopped vegetables across the bottom of the foil pan and holder.
Rinse chicken and pat dry.
Empty about half of the beer out of can and widen the opening.
Put beer can in the holder and place chicken on top, legs down and inserting can into the chicken cavity.
Brush chicken with oil and sprinkle with spices, salt and pepper over the entire skin surface. I do this with the chicken on the stand.
Tuck in wings.
Place chicken on the grill.
Turn the burner to low that the chicken is over and lower the other side to medium high. 
Add the chicken broth to pan a little over halfway up leaving room for drippings.
Cook until an instant read thermometer reads 165°F about 1 to 1 ½ hours. 
Depending on your grill you may turn off the burner under the chicken.  Mine goes low enough. 
Remove chicken to plate without spilling the beer in the pan juices or splashing onto the chicken unless you want that flavor in you final product.

*Other spice combinations:
rosemary and lemon zest
granulated garlic and oregano
savory and garlic

any barbecue rub



Bonnie Murray said...

What a great story. Your chicken looks amazing.

Wendy said...

Thanks! Have you made it this way?