In the last decade a different way of chicken took the world (particularly the outdoor cooking part of it) by storm. Whether you call it Beer in the Butt Chicken or Beer Can Chicken the results are a wonderfully moist bird that is loaded with flavor and almost impossible to ruin. Okay, maybe this isn't completely foolproof, but it is easier than you think and produces a great chicken every time. I believe that the reason that this has become so popular is because of all the experimenting you can do with this method. Beer, wine, crab boil, chicken broth all work great in the "can". Smoke and spices can completely change the flavor, giving you a unique bird every time you cook it.
I always thought that the best part of this method of cooking chicken was the original recipe: "Take a chicken and can of beer. Open the beer and drink half (no less, no more). Place the chicken over the can so it's sitting up and place on a warm grill (in a hot smoker, in the oven, virtually anywhere you can roast a chicken). Come back two hours later and enjoy a great chicken." Any recipe that requires you to drink half a beer right at the start can't be bad, right?
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Photo © 2010 Derrick Riches, licensed to About.com, Inc.
Comments
I dont consume beer/wine (due to religious reason). Any suggestion what I can replace it with?
Then pour out the half you’re suppose to drink and proceed as normal. The alcohol doesn’t go into the bird, it just burns off.
i thought the recipe was “drink 4.5 beers” and then put the half beer in the chicken?
haha! that does make the meal more enjoyable though!