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Recipe: Beer Can Chicken edit

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Photo: Flickr user The G-tastic 7

Created by: Anonymous

Edited by: Sheri, Alisa Escanlar, mrsound

Other Names: Drunken Chicken, Chicken On A Throne

Yield: 4 servings

edit Ingredients

7

pounds roasting chicken

1

can of beer

1

clove clove garlic, minced

pinch pinch of thyme or herbs of your choice

garlic and onion powder, for sprinkling

salt

pepper

butter

edit Preparation

Step 1

Remove grilling surface and place a drip pan in the center of the barbecue. Add water or beer to the pan and replace the grates. Make sure the pan never runs out of cooking liquid during the cooking process.

Step 2

Pre-heat barbecue on high for 15 minutes, then reduce heat to medium.

Step 3

Remove any excess fat from the bottom of the chicken. Rub chicken with butter, salt and pepper. Sprinkle with garlic powder and onion powder, if desired.

Step 4

Open can of beer and pour about an inch out of the can. Punch four extra holes in the top of the can for ventilation. Put the garlic and herbs into the can (do this over the sink since the beer will foam up).

Step 5

Slip the chicken onto the can, keeping the chicken standing upright. Place foil on the tips of the chicken legs and place standing on the grill - the legs will act as a tripod.

Step 6

Bake for approximately 2 hours or 18 minutes per pound.

edit Tools

edit About Beer Can Chicken

A North American version of cooking chicken where the chicken is placed upright on a partially filled can of beer. It is then cooked slowly in a barbecue or oven. The can is placed in the opening of the chicken so that the beer evaporates and permeates the chicken. It received its name due to way the chicken wobbles once the beer has evaporated. The wobbling and falling usually indicates the chicken is done.

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Wikipedia

Indirect grilling is a barbecue cooking technique in which the food is placed to the side of the heat source instead of directly over the flame as is more common. This can be achieved by only igniting some burners on a gas barbecue or by piling coals to one side of a charcoal pit. A drip tray is placed below the food to prevent fat from the food igniting and generating a direct flame. A variation of indirect grilling is to place a plank or an unperforated tray on the grill as a base upon which to cook. A soaked wooden board or plank can impart its own flavor to the food. If a grill is not available, the chicken can also be cooked in an oven with moderate heat (around 250 degrees), with the chicken placed in a pan set on a low oven rack to avoid excess direct heat. In the 1990s it became popular to use an open can of beer or other canned beverage as a flavoring agent when indirect grilling. The contents of the can boil and flavor the food with the consequent vapor. ''Beer Can Chicken'' and ''Orange Soda Duck'' are dishes that use this technique. Half the liquid is used to soak flavoring wood chips, which are tossed on the coals, and the rest stays in the can, which is stuffed into the bird cavity and used as a stand.

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