Tortured Chicken Beer Can Recipes

TORTURED CHICKEN - BEER CAN

Steps:

• Mix 4 dry ingredients together.
• Use this rub inside and out of the cleaned, dry chicken.
• Be generous.
• Place 1/2 can of beer in center of roasting pan.
• Position"bottom" of chicken over beer and slide chicken over the can of beer until the chicken is"sitting" upright in the pan.
• The fit will be snug and chicken will be secure.
• Roast uncovered at 350 degrees for 1 hour.
• Do not baste, do not turn pan.
• The beer will steam the chicken deliciously.
• When done, carefully remove can of beer from chicken and serve.
• Chicken can also be carved while"sitting" on the beer can.
• I have"tortured" 2 or 3 chickens in the same roaster and did not have to adjust cooking time.
• This melt-in-your-mouth chicken will get rave reviews.

OVEN BEER CAN CHICKEN

Steps:

• Remove all but the bottom rack from the oven and preheat to 425 degrees F. Set a large ovenproof skillet on a baking pan.
• Mix the coriander, paprika, lemon zest, 1 teaspoon salt and a few grinds of pepper together in a small bowl. Pat the chicken dry and sprinkle the spice mixture all over the chicken and inside the cavity.
• Pour about 1/2 cup of the beer into the skillet, then insert the open can into the larger chicken cavity. Set the chicken upright on the can in the skillet. Add 1 cup of water to the beer in the skillet.
• Transfer the baking pan with the skillet to the oven and roast until the chicken is golden brown all over and an instant-read thermometer inserted into the center of the breast registers 160 degrees F, 1 hour to 1 hour and 10 minutes. Carefully transfer the chicken with the beer can to a cutting board and let stand 10 minutes.
• Meanwhile, pour the contents of the skillet out into a fat-separating measuring cup (be very careful, the skillet's handle will be hot). Spoon 1 tablespoon of the fat that has risen to the top onto the skillet. Set the skillet over medium heat and add the shallot. Cook, stirring occasionally, until softened, about 3 minutes. Add the flour and cook, stirring, 30 seconds. Pour the juices from the measuring cup into the skillet, leaving the remaining fat behind (if you don't have a fat-separator, pour the juices into a bowl and remove as much of the fat as possible with a small ladle). Bring the juices to a simmer in the skillet, about 1 minute, then add the cream and bring back to a simmer, about 1 minute. If the sauce seems too concentrated, dilute with a little water. If it seems too thin, simmer until reduced to a nice coating consistency. Stir in the parsley.
• Remove the can by placing tongs around the edge of the neck cavity and tipping the chicken back just slightly. Carefully twist and remove the can while holding the chicken back with the tongs. Return the chicken to the middle of the cutting board and carve into pieces. Serve the chicken with the sauce.

BEER CAN CHICKEN

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.

CRAIG'S TRIPLE TORTURED BEER CAN CHICKEN

Steps:

• Rinse the chicken inside and out, being sure to remove the feather stubs or other such nasty bits. In a bowl or freezer bag large enough to hold the chicken, combine the solid ingredients for the brine. Add enough of the water to dissolve the salt and sugar. Place the chicken in the bowl, or bag, and cover with water. Refrigerate for at least 3 hours, but not more than 12.
• 3 hours before you'd like to eat remove the chicken from the brine and rinse well. Pat it dry inside and out, and set it aside.
• Beer can time. Drink half the beer, and empty the rest into a bowl. Using a can opener remove the top of the beer can. Wash the outside of the can with soap and water and rinse well- never know where its been -- Pour the remaining half beer back into the can, adding the herbs, garlic and pepper corns.
• Prep your smoke packets by soaking three handfuls of the chips in water for about 15 minutes. On each piece of tinfoil place one handful of wet woodchips, and two handfuls of dry chips. Wrap each into a packet and perforate each with a fork ten or so times.
• Now to Mr. Chicken. Separate the skin from the breasts, and place one clove of sliced garlic and half the remaining herbs under each section of the breast skin.
• Unceremoniously cram the beer can into the chicken's cavity. Ouch. Seal the neck end with the 1/4 onion, pointy side down.
• Now, we want Mr. Chicken to cook over indirect heat on the barbeque, so no heat under the chicken, but enough heat under the smoke packets to keep them smouldering. Our gas grill is large enough to have 3 heat zones, but adjust this next part if yours is different.
• Put one smoke packet on each side of the barbeque, right down below the grills. Preheat the barbeque on medium until you see a nice amount of smoke. Place the chicken in the center of the grill and brush with olive oil. Sprinkle with salt and pepper and lower the heat on the grill. A temperature just below 300 F seems to work well for me, but if you find your smoke packets going out, raise the temperature until they smoke well again. The lower you're able to keep the grill temperature, the more smoky flavour you'll be able to get into your meat. Depending on the size of your chicken it will take between 90 minutes and 2 hours to cook, or until the juices run clear and the legs are loose, or to an internal temperature of 165°F About half way through cooking add the reserved smoke packet, you may not need it, but more smoke is always good!
• Once the chicken is cooked, remove from the grill and place it under some foil to rest for about 15 minutes. Once the meat has rested carve your bird and serve with you choice of sides. This recipe is also great cold as leftovers.

BEER CAN 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.

ED'S FAVORITE BEER CAN CHICKEN RUB

Steps:

• Stir brown sugar, dry mustard, granulated onion, paprika, kosher salt, garlic powder, coriander, cumin, black pepper, and cayenne pepper together in a bowl.

BARBECUE BEER CAN CHICKEN RECIPE BY TASTY

Steps:

• In a medium bowl, add the brown sugar, onion powder, garlic powder, mustard powder, smoked paprika, pepper, tarragon, and salt and stir to combine. Use half of the spice rub to season the entire chicken. Cover with plastic wrap and refrigerate for at least 2 hours or up to overnight.
• Preheat the grill to 350°F (190°C).
• Remove the chicken from the fridge and season with the remaining spice rub. our out half the can of beer. Place the half-filled can in the chicken cavity and stand it upright.
• Grill the chicken over indirect heat for 30-40 minutes. Baste the chicken with barbecue sauce and cook for another 10-15 minutes, until the internal temperature reaches 165°F (75°C).
• Remove chicken from the grill and let rest for 15 minutes before carving.
• Enjoy!