Beer Can Chicken Recipes

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BEER CAN CHICKEN



Beer Can Chicken image

Never thought beer can chicken would taste so good! First time I've tried it. My whole family was really impressed. We couldn't stop eating it untill it was completly gone! lol. I didn't have any actual beer cans so I just emptied out a soup tin and used that instead.

Provided by Chef Ryoni

Categories     Lunch/Snacks

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 13

1 teaspoon kosher salt
1 teaspoon paprika
1 teaspoon finely chopped rosemary
1 teaspoon dried thyme
1/2 teaspoon lemon zest
1/2 teaspoon fresh ground black pepper
1 roasting chicken, about 4 pounds
1 tablespoon extra virgin olive oil
12 ounces beer (room temperature)
2 sprigs fresh rosemary
1 -2 garlic clove, crushed
1 lemon, juice of
1 teaspoon dried thyme

Steps:

  • Mix rub ingredients in a small bowl. lightly rub the chicken all over with the oil. Season the chicken inside and out with the rub.
  • Open your beer can and drink about half of it. Put the rosemary, thyme, garlic, and lemon juice into the beer. Make a few more holes in the top of the beer can with a can opener. Shove the chicken cavity over the beer can. You can actually get special beer can chicken holders for this that make it a bit easier.
  • Grill over indirect medium heat(350-450 degrees F) until juices run clear and internal temperature reaches 180 degrees F in the breast, about 1 1/4 -1 1/2 hours. Let the chicken rest for about 10 minutes before removing from beer can and cutting up. Enjoy!

Nutrition Facts : Calories 234.8, Fat 15.2, SaturatedFat 3.8, Cholesterol 53.5, Sodium 490.6, Carbohydrate 5.3, Fiber 0.6, Sugar 0.4, Protein 13.2

HOW TO COOK AN OVEN-ROASTED BEER CAN CHICKEN



How to Cook an Oven-Roasted Beer Can Chicken image

Note: You can use root beer, Coke or experiment with other sodas. Or simply take an empty can and create your own flavored liquid. For example, squeeze mandarin oranges and drop them in the can and top with water to 3/4 full. Or add a combination of lemon juice, herbs and some water. This came from How To Make An Oven-Roasted Beer can Chicken. I have not tried this, posting for safe keeping.

Provided by internetnut

Categories     Lunch/Snacks

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 16

1 whole chicken
12 ounces beer (1 regular size can, any type of beer )
3 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon sage
salt
pepper
1 garlic clove
1/4 cup paprika
1 teaspoon kosher salt
1 teaspoon pepper onion salt
1 teaspoon pepper
1 tablespoon white sugar
1 tablespoon brown sugar
olive oil

Steps:

  • Wet Rub: Mix all together the olive oil, thyme, rosemary, sage, a bit of salt and pepper; and garlic. Rub all over the chicken.
  • Dry Rub: Mix all together the paprika, kosher salt, pepper onion salt, pepper, white sugar and brown sugar. Rub the chicken with a bit of olive oil and then coat the chicken with the dry rub.
  • Preheat your oven to 375 or 190.6°C You may have to remove the second rack in your oven and move the other rack lower, so that the chicken will fit in while standing upright.
  • In a large bowl, apply your rub of choice all over the chicken. Rub under the wings, legs, and even inside of cavities. Leave the chicken in the bowl until you are ready to place it on your can.
  • Place the can on a baking sheet or oven-safe griddle. Place the chicken over the can. Open the rear cavity of the chicken and carefully place it over the can, so only about an inch of the can is showing.
  • Place the chicken in the oven and roast to an internal temperature of 165 or 73.9°C Depending on the size of your chicken, this can take about 75-90 minutes or so. Once the chicken has reached the appropriate internal temperature, let it rest for about 10-15 minutes before serving.

CAN-CAN CHICKEN



Can-Can Chicken image

Here's a tasty take on the popular beer-can chicken. Once the bird is on the grill, the work's basically done. And cleanup is a cinch-a must for a guy like me. -Steve Bath, Lincoln, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 1h45m

Yield 6 servings.

Number Of Ingredients 9

1 tablespoon kosher salt
1 teaspoon sugar
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon ground mustard
1 broiler/fryer chicken (3-1/2 to 4 pounds)
1 can (12 ounces) beer

Steps:

  • In a small bowl, mix the first 7 ingredients. With fingers, carefully loosen skin from chicken; rub seasoning mixture under and over skin. Tuck wings under chicken. Refrigerate, covered, 1 hour., Completely cover all sides of an 8- or 9-in. baking pan with foil. Place a beer-can chicken rack securely in pan. Remove half of the beer from can. Using a can opener, make additional large holes in top of can; place can in rack., Stand chicken vertically on rack; place on grill rack. Grill, covered, over indirect medium heat 1-1/4 to 1-1/2 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°., Carefully remove pan from grill; tent chicken with foil. Let stand 15 minutes before carving.

Nutrition Facts : Calories 377 calories, Fat 20g fat (5g saturated fat), Cholesterol 122mg cholesterol, Sodium 1067mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 39g protein.

BEER CAN CHICKEN



Beer Can Chicken image

You'll be proud to serve this stand-up chicken at any family gathering. Treated with a savory rub and then roasted over a beer can for added moisture, it's so tasty you'll want to call dibs on the leftovers! -Shirley Warren, Thiensville, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 1h35m

Yield 4 servings.

Number Of Ingredients 10

4 teaspoons chicken seasoning
2 teaspoons sugar
2 teaspoons chili powder
1-1/2 teaspoons paprika
1-1/4 teaspoons dried basil
1/4 teaspoon pepper
1 broiler/fryer chicken (3 to 4 pounds)
1 tablespoon canola oil
2 lemon slices
1 can (12 ounces) beer or nonalcoholic beer

Steps:

  • In a small bowl, combine the first 6 ingredients. Gently loosen skin from the chicken. Brush chicken with oil. Sprinkle 1 teaspoon spice mixture into cavity. Rub the remaining spice mixture over and under the skin. Place lemon slices in neck cavity. Tuck wing tips behind the back., Prepare grill for indirect heat, using a drip pan. Pour out half the beer, reserving for another use. Poke additional holes in top of the can with a can opener. Holding the chicken with legs pointed down, lower chicken over the can so it fills the body cavity., Place chicken over drip pan; grill, covered, over indirect medium heat until a thermometer reads 180° 1-1/4 to 1-1/2 hours. Remove chicken from grill; cover and let stand for 10 minutes. Remove chicken from can.

Nutrition Facts : Calories 415 calories, Fat 25g fat (6g saturated fat), Cholesterol 131mg cholesterol, Sodium 366mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 42g protein.

BEER CAN CHICKEN



Beer Can Chicken image

Provided by Bobby Flay

Time 1h20m

Yield 4 servings

Number Of Ingredients 8

2 cups mesquite or apple wood chips, soaked in cold water for 1 hour
1 (3 to 4-pound) roasting chicken, preferably kosher (since it has been brined)
Vegetable oil
Kosher salt and freshly ground black pepper
1/4 cup Bobby Flay's 16 Spice Rub for Chicken, or your favorite dry spice rub recipe, divided
1 (12-ounce) can beer
2 cloves garlic, crushed
2 sprigs fresh rosemary

Steps:

  • Prepare a kettle grill with charcoal off to one side for indirect grilling and add the soaked apple wood or mesquite wood chips over the coals. Remove the neck and giblets and pat the chicken dry with paper towels. Brush chicken all over with oil and sprinkle with salt and pepper and 3 tablespoons dry rub. Set aside.
  • Open the beer can, pour out about 1/2 cup of the beer into a cup and drink it (or pour it over the wood chips). Make an extra hole in the top of the can with a church-key can opener. Add the remaining 1 tablespoon dry rub to the beer can (it might fizz up a little bit at the top, but don't worry, that is normal), the garlic and rosemary.
  • Hold the chicken above the can of beer and slide the chicken over the can. Fold the wings back behind the chicken. Make sure the legs are in front of the can, supporting the chicken. Place the chicken inside a disposable pan.
  • Place the pan on the grates of the grill on the opposite side of the charcoals, put lid on and cook the chicken until golden brown and the internal temperature registers 160 degrees F in the breast area and 175 degrees F in the thigh area on an instant-read thermometer, 1 to 1 1/2 hours. Remove from the grill (be careful not to spill the contents of the beer can as it will be very hot) and let rest for 10 minutes before carving.
  • Use a pair of locking tongs and grab the bottom of the beer can to remove from the chicken cavity. Place on a platter or cutting board to rest and cool. Carve and serve.

Nutrition Facts : Calories 291 calorie, Fat 11 grams, SaturatedFat 2 grams, Cholesterol 154 milligrams, Sodium 804 milligrams, Carbohydrate 2 grams, Protein 40 grams, Sugar 0 grams

BEER CAN CHICKEN



Beer Can Chicken image

This is a deliciously moist chicken recipe. It's perfect for a BBQ on a hot summer day!

Provided by Hunter's Mom 2008

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 1h30m

Yield 4

Number Of Ingredients 8

⅓ cup brown sugar
2 tablespoons chili powder
2 tablespoons paprika
2 teaspoons dry mustard
½ teaspoon salt
¼ teaspoon ground black pepper
½ (12 fluid ounce) can beer
1 (3 pound) whole chicken

Steps:

  • Preheat an outdoor grill for medium-high heat, about 375 degrees F (190 degrees C). Mix the brown sugar, chili powder, paprika, dry mustard, salt, and ground black pepper in a small bowl. Place the half-full can of beer in the center of a plate.
  • Rinse chicken under cold running water. Discard giblets and neck from chicken; drain and pat dry. Fit whole chicken over the can of beer with the legs on the bottom; keep upright. Sprinkle 1 teaspoon of the seasoning mix into the top cavity of the chicken. The beer may foam up when the seasonings fall inside the can. Rub the remaining seasoning mix over the entire surface of the chicken.
  • Place the chicken, standing on the can, directly on the preheated grill. Close the lid and barbeque the chicken until no longer pink at the bone and the juices run clear, about 1 hour 15 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the grill and discard the beer can. Cover the chicken with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

Nutrition Facts : Calories 546.2 calories, Carbohydrate 24 g, Cholesterol 145.4 mg, Fat 27.3 g, Fiber 2.7 g, Protein 47.5 g, SaturatedFat 7.3 g, Sodium 478.6 mg, Sugar 18.4 g

BEER CAN CHICKEN



Beer Can Chicken image

This odd recipe makes some of the most moist, succulent, flavorful barbecued chicken I've ever tasted. The secret: an open can of beer is inserted into the cavity of the bird, which is cooked upright on the grill. Besides being incredibly tender, the bird makes a great conversation piece. The recipe was inspired by the Bryce Boar Blazers, a barbecue team from Texas I met at the Memphis in May World Championship Barbecue Cooking Contest. The proper beverage? Beer, of course.

Provided by Steven Raichlen

Categories     Beer     Chicken     Poultry     Picnic     Summer     Grill/Barbecue

Yield 4-6 servings

Number Of Ingredients 15

1 large whole chicken (4 to 5 pounds)
3 tablespoons Memphis Rub* or your favorite dry barbecue rub
1 can (12 ounces) beer
For the Memphis rub:
1/4 cup paprika
1 tablespoon firmly packed dark brown sugar
1 tablespoon granulated sugar
2 teaspoons salt
2 teaspoons accent (MSG; optional)
1 teaspoon celery salt
1 teaspoon freshly ground black pepper
1 to 3 teaspoons cayenne pepper, or to taste
1 teaspoon dry mustard
1 teaspoon garlic powder
1 teaspoon onion powder

Steps:

  • If making the rub:
  • Combine all the ingredients in a jar, twist the lid on airtight, and shake to mix. Store away from heat or light for up to six months. Makes about 1/2 cup. Enough for 4 to 6 racks of ribs.
  • Remove and discard the fat just inside the body cavities of the chicken. Remove the package of giblets, and set aside for another use. Rinse the chicken, inside and out, under cold running water, then drain and blot dry, inside and out, with paper towels. Sprinkle 1 tablespoon of the rub inside the body and neck cavities, the rub another 1 tablespoon all over the skin of the bird. If you wish, rub another 1/2 tablespoon of the mixture between the flesh and the skin. Cover and refrigerate the chicken while you preheat the grill.
  • Set up the grill for indirect grilling (see below) placing a drip pan in the center. If using a charcoal grill, preheat it to medium.
  • If using a gas grill, place all the wood chips in the smoker box and preheat the grill to high; then, when smoke appears, lower the heat to medium.
  • Pop the tab on the beer can. Using a "church key" style can opener, make 6 or 7 holes in the top of the can. Pour out the top inch of beer, then spoon the remaining dry rub through the holes into the beer. Holding the chicken upright, with the opening of the body cavity down, insert the beer can into the cavity.
  • When ready to cook, if using charcoal, toss half the wood chips on the coals. Oil the grill grate. Stand the chicken up in the center of the hot grate, over the drip pan. Spread out the legs to form a sort of tripod, to support the bird.
  • Cover the grill and cook the chicken until fall-off-the-bone tender, 2 hours. If using charcoal, add 10 to 12 fresh coals per side and the remaining wood chips after 1 hour.
  • Using tongs, lift the bird to a cutting board or platter, holding the metal spatula underneath the beer can for support. (Have the board or platter right next to the bird to make the move shorter. Be careful not to spill hot beer on yourself.) Let stand for 5 minutes before carving the meat off the upright carcass. (Toss the beer can out along with the carcass.)

BEER CAN CHICKEN



Beer can chicken image

This method of cooking a chicken may look a little undignified, but it is guaranteed to keep the meat really tender and juicy

Provided by Good Food team

Categories     Dinner, Main course

Time 1h30m

Number Of Ingredients 9

1.8kg chicken
3 tbsp olive oil
440ml can of beer
1 tbsp muscovado sugar
1 tbsp sweet smoked paprika
1 tsp cayenne pepper
2 tsp English mustard powder
2 tsp thyme
1½ tsp celery salt

Steps:

  • Light a lidded barbecue. Let the flames die down and the coals turn ashen, then mound the coal up on one side. If using a small barbecue, you will have to remove the grills and place a sturdy roasting tin on the floor of the barbecue, next to the coals - this will give you space to close the lid once the chicken is in. If you have a large barbecue, the chicken can sit directly on the grills (or on a tray on the grills, so that it doesn't topple over.)
  • To make the rub, mix all the ingredients together with a good grinding of black pepper. Drizzle the chicken with the oil, sprinkle over the rub and massage it into the skin, making sure you get into all the nooks and crannies, even inside the cavity.
  • Use a can opener to take off the top of the can of beer. Pour out half the beer (tip into a glass to drink!) and leave the rest in the can, as it will keep the chicken moist while it cooks. Pop the chicken onto the can, legs down, so that it looks like it is sitting upright with the can in its cavity. Stand the chicken and can upright on the barbecue, either in the roasting tin or directly on the grill, on the side with no coals. Close the lid and cook for 1 hr 20 mins until the chicken is browned, the meat tender and the juices run clear. If the juices aren't clear, cook for a further 10 mins, then check again. (To cook in the oven, heat to 200C/180C fan/gas 6. Sit the chicken on a baking tray, place in the bottom of the oven, and follow the same cooking time.)
  • Remove the chicken from the barbecue, cover lightly with foil and leave to rest for 20 mins before serving.

Nutrition Facts : Calories 397 calories, Fat 24 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Protein 38 grams protein, Sodium 1.6 milligram of sodium

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EASY AND DELICIOUS BEER CAN CHICKEN RECIPE
easy-and-delicious-beer-can-chicken image
2020-02-11  · Beer can chicken on the grill is a popular recipe for good reason, and you just have to give it a try. Published February 11, 2020 by Justin This …
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Estimated Reading Time 8 mins
  • Drizzle the entire chicken with the olive oil, which will act as a slather to help the spice rub stick to the skin.
  • Coat the chicken with your favorite dry rub and massage in. This can be done right before you cooking, or even better, the day before to infuse more flavor.
  • Place the half-full beer can on the sheet pan, then sit the chicken down right on top of it so the drumsticks reach the surface and act like a tripod with the can. Let the chicken sit out at room temperature while you prep the grill.
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BEER CAN CHICKEN | POULTRY RECIPES | WEBER GRILLS
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2012-03-08  · Open the beer can and pour off half of the beer. Using a church key–style can opener, make two more holes in the top of the can. Set the can on a flat surface and slide the chicken over the top so the can fits inside the cavity. Transfer the chicken-on-a-can to the grill, keeping the can upright. Carefully balance the chicken …
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  • Open the beer can and pour off half of the beer. Using a church key–style can opener, make two more holes in the top of the can. Set the can on a flat surface and slide the chicken over the top so the can fits inside the cavity. Transfer the chicken-on-a-can to the grill, keeping the can upright. Carefully balance the chicken on its two legs and the can. Grill over indirect medium heat, with the lid closed, until the juices run clear and the internal temperature reaches 160° to 165°F in the thickest part of the thigh (not touching the bone), 1¼ to 1½ hours.
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TOP 5 BEER CAN CHICKEN RECIPES - GRILL MASTER UNIVERSITY
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2018-05-22  · Carefully loosen the skin from the meat at the neck and pour some of the beer and seasoning mixture into the pockets you have made. Grill the …
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Estimated Reading Time 8 mins
  • After removing any extra fat or hanging pieces of skin from the bird and removing the giblets and neck, pat the chicken dry with paper towels.
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BEER CAN CHICKEN - JO COOKS
beer-can-chicken-jo-cooks image
2019-03-10  · Open the can of beer and pour about 1/4 of it into the roasting pan and set the can of beer in the center of the roasting pan. Place the chicken upright over the beer can and drizzle the olive oil over the chicken. Transfer to the oven for baking and you’re done. How Long to Bake Beer Can Chicken …
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  • Prepare oven and roasting pan: Preheat oven to 425 F degrees. Place a small roasting pan on a baking dish to prevent making a total mess of your oven.
  • Prepare chicken: Remove any giblets from the chicken if it has any and pat it dry with paper towels.
  • Place beer can on roasting pan: Open the can of beer and pour about 1/4 of it into the roasting pan and set the can of beer in the center of the roasting pan.
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BEER BUTT CHICKEN | CHICKEN RECIPES | JAMIE OLIVER RECIPES
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In a pestle and mortar, bash up the fennel and cumin seeds and mix with the paprika, brown sugar, chilli powder, and a pinch of sea salt and black pepper. …
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BEER CAN CHICKEN RECIPE | JAMIE OLIVER RECIPES
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From jamieoliver.com
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BEER CAN CHICKEN RECIPE - SIMPLY RECIPES
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2021-09-26  · One way to do this is to slide a metal spatula under the bottom of the beer can. Use tongs to hold the top of the chicken. Lift the chicken, beer can still inside, and move it to a tray. Let the chicken rest for 10 minutes. Carefully lift the chicken off of the can. If it gets stuck, lay the chicken on its side, and pull out the can …
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BEER CAN CHICKEN, CHICKEN AND BEER OR DRUNKEN CHICKEN
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BEER CAN CHICKEN - INSANELY GOOD RECIPES
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BEER CAN CHICKEN | POULTRY RECIPES - WEBER
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BEER CAN CHICKEN | RICARDO

From ricardocuisine.com
  • Open the can of beer by lifting the tab. With the sharp side of a bottle opener, make some holes on the top part of the can. Pour half the beer to soak the wood chips.
  • Prepare the grill for cooking over indirect heat. Prepare a wood chip packet and place it under the grate over one burner.
  • Preheat the grill, setting the burner on high until the first sign of smoke, then reduce the heat to medium. You can cook the chicken without smoke, but the taste is not as interesting.
  • Remove the bag containing the giblets that is inside the chicken and keep for another use. Remove the fat from the body and neck cavities. Rinse the inside and outside of the chicken with cold water and pat dry.
  • Pour about 10 ml (2 teaspoons) of the rub in the opening of the can. It is normal for the beer to foam. Sit the chicken on the can. Stretch the legs to form a tripod.
  • When the grill is ready, place the chicken on the can upright on the side where the burner is off. Close the lid and cook for 1 hour and 15 minutes to 1 hour and 30 minutes, until the meat is cooked and the skin is crispy.
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CAJUN BEER CAN CHICKEN - THESTAYATHOMECHEF.COM
Smoked Beer Can Chicken Preheat your smoker to 275 degrees Fahrenheit. Follow all other instructions for preparing the chicken. Smoke at 275 degrees until the chicken reaches an …
From thestayathomechef.com
  • In a small bowl, stir together paprika, onion powder, garlic powder, oregano, basil, salt, thyme, black pepper, white pepper, and cayenne pepper.
  • Drizzle olive oil all over the bird and rub chicken with spice mixture. Make sure to get some of the seasoning under the skin.
  • Wash and rinse the outside of the can of beer. Pour about 1/4 of the beer out onto the pan into the bottom of a 12-inch cast iron skillet or a roasting pan. Set the can of beer in the center of the roasting pan and place the chicken right onto the beer can. Use the chicken legs as a tripod to help stabilize.
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BEER CAN CHICKEN RECIPES | ALLRECIPES
All you'll need is some chicken, butter, beer, and seasonings. By Barrie Tapp Elfie's Ranch Beer Butt Chicken 3 Beer can recipe using ranch dressing as a basting sauce. Really moist chicken. Drink half the can of beer and use the remainder for the recipe. It's summer, enjoy! You might even have time for another beer. By THOMAS ELLEFSON
From allrecipes.com
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BEER CAN CHICKEN | GOLDENS' CAST IRON COOKER – HEATH RILES BBQ
2021-10-06  · Slide chicken down on rack / can of beer. Get chicken on the grill, we cooked on the Goldens' Cast Iron Cooker at a temperature range of 250º-275º for approximately 1 hour and 40 minutes. We used a ChefAlarm and set it to 163º. When chicken reaches desire temperature, take off of grill and allow to rest for at least 20 minutes.
From heathrilesbbq.com
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COACH CRISTINA'S BEER CAN CHICKEN RECIPE - BIOTRUST
2021-07-14  · 1 can beer extra virgin olive oil your choice of spices salt and pepper to taste Instructions Set up your grill for indirect heat. Brush chicken with olive oil and rub chicken with spices of choice as well as salt and pepper. Take a few drinks from the can (up to half) and set the chicken around the open side of the can.
From blog.biotrust.com
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3 TASTIEST SMOKED BEER CAN CHICKEN RECIPES WE PICKED FOR YOU
2021-09-05  · Smoked Beer Can Chicken Recipe 1. Believe it or not, but smoking meat is an ancient technique. This first recipe involves using an electric smoker. There are some pros and cons to using an electric smoker. The first advantage is that electric smokers don’t involve the use of direct heat, which makes them a safer option. They also have built-in thermometers inside …
From lilgrill.com
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CRISPY BEER CHICKEN - EASY CHICKEN RECIPES
2021-10-04  · Why You’ll Love Beer Can Chicken Recipe: Quick and easy: This crispy beer chicken is easy to prep and cook, you just have to allow some time for the beer marinade to work it’s magic. One pot: The chicken is all cooked in one skillet, so clean up is a breeze.; So delicious! The beer adds and amazing flavor that is balanced with honey and herbs.
From easychickenrecipes.com
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BEER CAN CHICKEN | CHICKEN.CA
Open the can of beer and pour out about ¼ cup (60 mL). Make three more holes in the top of the can. Remove the chicken from the marinade and throw out the bag. Slide the chicken, with the legs pointing down, onto the can. The ends of the drumsticks should touch the bottom of the can and the chicken should stay upright on the can.
From chicken.ca
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BEER CAN CHICKEN RECIPE | BBC GOOD FOOD
Use a can opener to take off the top of the can of beer. Pour out half the beer (tip into a glass to drink!) and leave the rest in the can, as it will keep the chicken moist while it cooks. Pop the chicken onto the can, legs down, so that it looks like it is sitting upright with the can in its cavity. Stand the chicken and can upright on the barbecue, either in the roasting tin or directly on ...
From bssmelb.org
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