Step-by-step recipe for beer can chicken.
Easy, quick prep – 15 min, then pop in the oven and forget about it. Really, that is exactly how simple this chicken recipe is. Guaranteed to be moist, never dry – delicious, juicy, flavorful chicken every time.
Got a whole chicken and don't feel like making chicken soup? Then try this easy recipe, you'll never go back to roasting your chicken the old fashioned way!:)
Saves you money too, since a whole chicken is always cheaper then buying cut parts.
Start off with a whole chicken
Wash thoroughly, remove anything packed inside the chicken. I actually had to cut off the chicken neck that was still attached, weird, I hadn't seen that before. If there are any fatty skin flaps near the bottom of the chicken remove them too, it doesn't add anything to the flavor and the fat just burns anyway.
Don't forget to pat dry with a paper towel, inside and out.
Coat your chicken with a dry rub inside and out. (All that means is that you either buy a pre-made spice rub or you simply chose your own favorite spices and mix them together – voila, a dry rub to rub all over your chicken.)
How much rub is up to you - I like lots, so I mixed up about half a cup of my favorite herbs.
My basic rub for chicken: One flat teaspoon salt, one heaping teaspoon paprika (hot or mild as you prefer), a quarter teaspoon white pepper. Double the paprika if you like strong seasoning.
I like to mix it up, so I try a different rub every time, here are a few suggestions:
Other spices that result in a tasty rub are
herbs de provence and or rosemary – one flat teaspoon of salt is optional
curry powder and ginger - one flat teaspoon of salt is optional
poultry seasoning - one flat teaspoon of salt is optional.
Three sprigs or more, fresh rosemary - rinse, dry, chop super fine and add to half a teaspon salt. Then add three slices of lemon inside your bird and/or use one slice each to rub on each side before adding the rest of your seasoning.
Thyme goes well with lemon, or use fresh lemon thyme or lemon balm, even lemon grass, if you can get it, optional - add one to two sprigs of rosemary. An excellent trio, then just add some salt, pepper, celery seeds to taste - voila!
Decided on a rub? Well then, your chicken is practically ready for the oven!
Set your oven to 375 degrees for convection - 400 for regular baking
My convection oven took an hour and twenty minutes for a four plus pound chicken.
Important tip for new cooks to know: Ovens do vary, so set your timer and hover the last 15 minutes, you can always adjust your temp up or down towards the end if you have a tricky old oven. Next time you'll know:)
I have a solid little contraption that holds both the beer can and the chicken secure. You don't have to have a holder, but there are many variations on the market and it just makes your job a little easier.
First pop open your beer can (but you could use ginger ale or 7-up if you prefer) then punch a few more holes in the top and pour off a third of the beer. Normally I'd drink it, but we always use the old leftovers from our football parties:)
Use a shallow pan, deep cookie sheet whatever you have on hand to place the chicken in, I used a casserole dish. Set down can and place your chicken over it. You can add a little water in the bottom of your pan, I forgot this time.
The juices from the chicken will flow down into the pan and will make a wonderful base for your gravy. A must have for us sauce lovers, especially if you make home made garlic-rosemary mashed potatoes.
Place pan on your lowest wire rack.
When it's all done - golden brown and slightly crispy all over - take it out of the oven and let it rest for ten minutes for the best flavor.
Note: Yes, this is the same process as for beer can chicken on your BBQ grill – in that case, I would suggest using your favorite dry BBQ seasoning and a dark beer. I don't know anyone who doesn't like BBQ chicken.
Well, there you have it - one of the easiest sure fire ways to fix a whole chicken in the oven with a minimum of work - enjoy!
All images copyright 2011 © Rose Hill