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
