Monday, March 1, 2010

Beer-Can Oven Roasted Chicken

1 whole chicken, about 3 lbs. 13.6 oz.)
1 Tbsp. vegetable oil
2 Tbsp. dry BBQ seasoning or rub
12 oz. beer or ginger ale

Preheat oven to 400°. Rinse chicken and pat dry. Open can of beer; using pointed tip bottle opener, puncture 2 holes in top of can. Pour ¾ cup beer out of can; drink or discard. Sprinkle 2 tsp. of BBQ seasoning into can. Sprinkle 1 tsp BBQ seasoning inside chicken. Brush outside of chicken with oil; rub with remaining seasoning.

Place beer can in 9x9 ungreased baking dish. Hold chicken upright with opening at bottom and lower it onto the beer can. Pull the chicken legs forward to form a tripod.

Bake the chicken until deep golden brown and thermometer reads 180°, about 1 hour 5 minutes to 1 hour 15 minutes.

The juices should run clear with no hint of pink in the meat. Let the chicken rest for 5 minutes, then carefully lift it off the can using tongs and paper towels (may need 2 people). Place the chicken on platter or carving board. Let rest 10 minutes before carving. Discard beer in can.

from nemtown

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