HOW TO COOK AN OVEN-ROASTED BEER CAN CHICKEN
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
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.
ROASTED CHICKEN WITH BEER
Make and share this Roasted Chicken With Beer recipe from Food.com.
Provided by ratherbeswimmin
Categories Whole Chicken
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Arrange a rack in the center of the oven; reheat to 400°.
- Trim excess fat from the chicken and season it inside and out with 1 teaspoon salt.
- Scatter the onions, carrot, parsnips, sage, cloves, and cinnamon stick in a 6-quart ovenproof pot (such as an enameled cast iron pot); sprinkle over this the rest of the salt, and set the chicken on top of the vegetables.
- Put the pot on the stove, pour in the stock, beer, and apple cider, and bring to a simmer over medium heat.
- Cook, uncovered, for about 15 minutes on top of the stove.
- Put the pot in the oven, and roast the chicken for about 30 minutes, basting with the pan juices two or three times.
- Cover the chicken with a sheet of foil to prevent overbrowning, and roast another 30 minutes.
- Remove the foil, and roast another 20-30 minutes, basting frequently, until the chicken and vegetables are cooked through and tender.
- Remove the chicken to a warm platter, and surround with the vegetables.
- Bring the pan juices to a boil on top of the stove, and cook until reduced by half.
- Carve the chicken at the table, and spoon some of the pan juices on top.
Nutrition Facts : Calories 419.2, Fat 27.4, SaturatedFat 7.8, Cholesterol 124.8, Sodium 912.5, Carbohydrate 7.7, Fiber 1.4, Sugar 2.2, Protein 30.2
VERMONT BAKER'S ROAST CHICKEN WITH BEER GRAVY
Provided by Food Network
Categories main-dish
Time 14h15m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- In a small bowl, stir together the baking powder, paprika, lemon zest, sugar, 2 tablespoons salt and some pepper. Set aside.
- Remove the giblets from inside the chicken. Rinse the chicken with cool water, inside and out, and pat dry with paper towels, inside and out.
- Sprinkle the chicken evenly with the salt mixture. Place chicken in the refrigerator, uncovered, for 12 to 24 hours to dry brine.
- Place an oven rack in the lower third of the oven; remove the other racks. Preheat the oven to 400 degrees F.
- Pour about half of the beer into a glass--and drink it. Place the half-empty can on a baking sheet or roasting pan and drop the garlic cloves into the can. Place the chicken on the can so it's "standing." (If you're cooking for a crowd, this is a good way of roasting more than one chicken at a time.)
- Bake until an instant-read thermometer registers 165 to 170 degrees F when inserted into the thickest part of the thigh, 75 to 90 minutes.
- Allow to rest, covered in foil, while you make the Beer Gravy. Reserve 1/2 cup of the pan drippings for the gravy.
- Carve the chicken and serve with Beer Gravy.
- Melt the butter in a medium saucepan over medium heat. Add the flour to make a roux: cook, stirring constantly, until the flour is slightly brown. Whisk in the brown sugar to combine. Add the chicken stock, beer and drippings and whisk to combine.
- Add the soy sauce, Worcestershire and horseradish and whisk to incorporate. Season with salt and pepper. Bring to a simmer and cook, whisking, until the gravy thickens, about 3 minutes.
BEER CAN ROASTED HERB CHICKEN
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h50m
Yield 8 servings
Number Of Ingredients 7
Steps:
- In a large mixing bowl, combine the garlic pepper seasoning, salt, rosemary, thyme and parsley. Rub inside cavity of chicken with mixture and heat grill. Open each can of beer, pour out (or drink) about 1/4 of the contents and place a chicken on end over the open can of beer with the tips of the legs pointing down. As the chicken cooks on the outside, the beer will get hot and steam the inside. Remove chicken from grill when cooked and let rest. Remove beer can from each chicken. Carve chicken into portions and serve.
BEER-BRINED ROAST CHICKEN
This recipe, from the chef Adrienne Cheatham of Red Rooster Harlem in New York, pairs a whole roast chicken, brined overnight in lager, with roasted potatoes, brussels sprouts, pearl onions and sage. The resulting bird is crisp-skinned, with juicy, flavorful meat.
Provided by The New York Times
Categories dinner, main course
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Prepare the brine: In a large pot combine 8 cups water, the salt and the sugar and bring to a simmer over high heat, stirring to help dissolve the salt and sugar. Remove from heat and add garlic, leek, thyme, sage and shallots; let cool to room temperature.
- Place the chicken in a deep container large enough to hold it and the brine. Pour the cooled brine over the chicken. Pour in the 3 bottles of beer until the chicken is submerged; cover and refrigerate overnight.
- Prepare the chicken and vegetables: Heat oven to 350 degrees. Combine the brussels sprouts, potatoes, onions, chopped sage and lemon zest in a large bowl. Drizzle with oil and season with salt and pepper; toss to evenly coat.
- Remove the chicken from the brine and pat the skin dry with paper towels. Place about half of the vegetables in the bottom of a roasting pan or large sauté pan and set the chicken on top. Rub the butter evenly over the top of the chicken to coat. Pour the bottle of beer into the pan and arrange the sage sprigs in the pan around the chicken.
- Roast the chicken for 1 hour, basting every 20 minutes with the liquid in the pan.
- Increase the oven temperature to 400 degrees. Spread the remaining vegetables on a baking sheet and place on a low rack or the bottom of the oven. Cook until the chicken skin is golden brown and crisp and the vegetables are just tender and slightly charred, 20 to 30 more minutes, stirring the vegetables and basting the chicken once halfway through.
- Let the chicken rest for 10 minutes before carving. Plate chicken with a mix of roasted veggies and the vegetables from the pan. Spoon the reduced cooking liquid from the pan over the top.
Nutrition Facts : @context http, Calories 999, UnsaturatedFat 30 grams, Carbohydrate 81 grams, Fat 48 grams, Fiber 16 grams, Protein 51 grams, SaturatedFat 15 grams, Sodium 2040 milligrams, Sugar 30 grams, TransFat 0 grams
BAKED BEER CAN CHICKEN
This chicken always turns out juicy and tender with robust flavor. Are you tired of the same old boring chicken? Try this one! It is so easy to prepare and cook. There are other versions that can be cooked on the grill but we prefer ours in the oven. It's a dinner our whole family loves.
Provided by staycd
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h40m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix the garlic powder, seasoned salt, onion powder, dried oregano, salt, and ground black pepper in a small bowl; set aside. Pour 1/3 of one can of beer into the bottom of a 9x13-inch baking dish. Place the open beer can in the center of the baking dish.
- Rinse chicken under cold running water. Discard giblets and neck from chicken; drain and pat dry. Fit whole chicken over the open beer can with the legs on the bottom. With the breast of the chicken facing you, use a paring knife to cut a small slit on each side and press the tip of each wing into the slit to encourage even cooking.
- Rub the prepared seasoning mixture to taste over the entire chicken. Pat the sliced green onions around the whole chicken evenly. Some will fall into the beer, that's fine. Press the halved green onions into the top cavity of the chicken. Open the remaining beer and pour 1/2 of it into the pan under then chicken. Reserve the remaining beer.
- Bake the chicken in the preheated oven. After 45 minutes, pour remaining beer into the pan under the chicken. Continue baking until no longer pink at the bone and the juices run clear, about 30 additional 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 oven 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 564.1 calories, Carbohydrate 20 g, Cholesterol 145.4 mg, Fat 26 g, Fiber 2.6 g, Protein 49.3 g, SaturatedFat 7.2 g, Sodium 3276.5 mg, Sugar 3.9 g
ROASTED BEER BUTT LIME CHICKEN
Once I heard of beer butt chicken, I had to find the perfect version of it and try it. After reviewing multiple recipes, I finally put together my own version of it. It turned out AMAZING. Great flavor and so tender. Normally, I won't eat baked chicken without gravy, but this is the exception.
Provided by Silver Hamlin
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 2h10m
Yield 5
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Rinse the chicken, inside and out, and pat skin dry with paper towels.
- Squeeze juice from lime halves over the outside of the chicken and place the squeezed halves in the cavity. Sprinkle cavity with minced garlic. Stir salt, black pepper, and rosemary in a small bowl and season the outside of the chicken with the mixture.
- Place chicken upright in a roasting pan, with the beer can inserted into the cavity far enough so the chicken doesn't fall over. Place the onion into the neck cavity to block steam from escaping. Pour water into the bottom of the pan.
- Roast the chicken upright in the preheated oven until sizzling and an instant-read meat thermometer inserted into the thickest part of a thigh reads 180 degrees F (80 degrees C), 1 1/2 to 2 hours. Baste occasionally with pan drippings. Let chicken cool for about 10 minutes before serving.
Nutrition Facts : Calories 512.8 calories, Carbohydrate 4.7 g, Cholesterol 227.5 mg, Fat 19.1 g, Fiber 1 g, Protein 74.4 g, SaturatedFat 5.3 g, Sodium 572.6 mg, Sugar 0.6 g
BEER-CAN ROASTED CHICKEN WITH FIG-JAM PAN SAUCE
If juiciness is your goal, pop open a frosty one, set your chicken on top of the can, and then leave the pair alone in the privacy of your oven. The stout makes the meat incredibly moist and gives it a subtle sweet-and-malty flavor. A little leftover beer blended with a couple of tablespoons of fig jam transforms the pan drippings of this roast chicken into a rich, tasty gravy.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h20m
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees, with rack in lowest position. Pat chicken dry with paper towels. Rub skin with butter, and season with salt. Pour out 1/2 cup stout from can; reserve. Poke holes in top of can using a church key. Place thyme in can, and set in a large ovenproof skillet. Place chicken over can, balancing legs to keep it standing like a tripod.
- Carefully transfer chicken to oven, breast side first. Roast for 20 minutes. Baste with pan juices. Roast, basting twice, until juices run clear and an instant-read thermometer inserted into the thickest part of a thigh reaches 155 degrees, about 25 minutes more.
- Carefully remove skillet from oven. (Steady chicken with 1 hand, using paper towels or mitts to protect your hand.) Let chicken rest (it will continue to cook) until an instant-read thermometer inserted into the thickest part of a thigh reaches 165 degrees, about 10 minutes, then remove from can. Let chicken rest for 10 minutes before serving.
- Meanwhile, discard can, and pour pan juices into a cup; skim fat. Return juices to skillet over medium-high heat. Pour in reserved 1/2 cup stout, and bring to a simmer, scraping up brown bits. Mix together water and flour. Whisk into skillet. Boil for 1 minute. Whisk in jam. Simmer until thick, about 2 minutes. Serve chicken with sauce.
HERBED BEER CAN CHICKEN
Our July Fourth tradition is to grill chickens that stand up on a can of beer. It's a fun conversation piece. - Karen Barros, Bristol, Rhode Island
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the first seven ingredients; stir in half of the minced garlic. Rub mixture over outside and inside of chicken. Tuck wings under chicken., Prepare grill for indirect heat. Completely cover all sides of an 8- or 9-in. round baking pan with foil. Place a beer-can chicken rack in pan. Remove 1/3 cup beer from can; save for another use. Using a can opener, make additional large holes in top of can. Insert rosemary and remaining garlic into can. Add beer can to rack., Place chicken vertically onto rack. Place pan on grill rack. Grill, covered, over indirect medium heat 1-1/4 to 1-1/2 hours or until a thermometer inserted in thigh reads 180°., Remove pan from grill; tent chicken with foil. Let stand 15 minutes. Carefully remove chicken from rack.
Nutrition Facts : Calories 474 calories, Fat 28g fat (6g saturated fat), Cholesterol 131mg cholesterol, Sodium 412mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 42g protein.
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