Food: Beer Can Chicken.

I think you might know that I like chicken. And now since chicken week is over at school, I’ve been cooking it again at our house. I love a good roasted chicken…but when I have a lonely can of beer, I think beer can chicken. It is so moist (dis-like that word very much) since the steam from the beer permeates into the entire chicken.

It is really unbelievable.

You just have to try it to believe me. I shocked myself. I actually shocked myself by saying the word that I dis-like so much over and over again while Mr. A and I dined with mouthful’s of chicken in my mouth.

A ‘stainless steel chick can rack’ is very helpful in this process. If you do not own one – purchase one for $6-8 or balance the drumsticks and the beer can on the grill racks – be careful when removing – have a sheet pan to quickly transfer chicken/beer onto.

Beer Can Chicken

Ingredients:

For the Chicken

  • 3 1/2 – 4 lb. whole chicken, thawed, cleaned and patted dry
  • 1/2 can beer, any brand
  • 2 garlic cloves, peeled
  • 1 teaspoon cumin
  • 1 teaspoon smoked sweet paprika
  • 1 teaspoon dried Mexican oregano
  • 1 teaspoon salt
  • 1 teaspoon fleshly ground pepper
  • 1/2 onion, potato or lemon (to seal the neck cavity)
For the mushroom sauce
  • 2 tablespoons butter
  • 4 oz. sliced mushrooms
  • 1 heaping teaspoon Cornstarch
  • 2 teaspoons Worcestershire sauce
  • 1 1/2 chicken stock
  • 1/4 teaspoon dried thyme
  • salt and pepper to taste
Chicken Method:
1. Heat grill on one side to 350 degrees.
2. Combine cumin, smoked sweet paprika, oregano, salt and pepper together. Apply the seasonings to outer skin and inner cavity.
3. Using a 12 oz can of beer (your favorite kind) – drink half of the contents. Drop garlic cloves into can of beer. Place beer can inside the ChickCan Rack.
4. Place the chicken over the rack and can – this usually is a two person job. Stuff 1/2 onion/potato/lemon in the neck cavity to seal in the steam from the beer. Place on grill – make sure it is over indirect heat.
5. Cook chicken 1 1/4 – 1 3/4 hours or until skin is dark golden brown and very crisp. Use a meat thermometer – temperature should be 165 degrees in the thigh.
6. Carefully remove chicken and rack from grill – moving it onto a sheet pan and bringing inside works best. Let rest for 10 minutes. Carefully remove chicken from rack – quarter/carve chicken.
7. Dig in.
Mushroom sauce method:
In a small sauce pan, saute butter and mushrooms on medium/high heat until brown. Turn heat down to medium: add cornstarch – toss to coat mushrooms and let cook for 1 minute. Add Worcestershire, and half of chicken stock. Bring to a rapid simmer – let reduce for 8 minutes. Repeat with remaining stock. After 8 minutes or so, add thyme and salt and pepper. Turn heat down so that few bubbles form and pop on the top. Stir occasionally. Keep warm until you serve over carved chicken.
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