Chook Me! - I've heard of beer can chicken but...?

I've heard of beer can chicken but...?

Can you actually pour beer into the pan and bake the chicken (boneless breasts) that way? If so can you use any type of beer? How would you prepare it? I know it's a lot of questions but I need something new to do with boring chicken.

Public Comments

My uncle made this once for me. He stuck the beer cans into the chicken (they had a tiny bit of beer in them, I think...) the beer cans were stuck up the chicken.
"beer can chicken" is cooked as a whole chicken- sitting up on top of a beer can, on a grill. 1 (4-pound) whole chicken 2 tablespoons vegetable oil 2 tablespoons salt 1 teaspoon black pepper 3 tablespoons of your favorite dry spice rub 1 can beer Remove neck and giblets from chicken and discard. Rinse chicken inside and out, and pat dry with paper towels. Rub chicken lightly with oil then rub inside and out with salt, pepper and dry rub. Set aside. Open beer can and take several gulps (make them big gulps so that the can is half full). Place beer can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can. Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its 2 legs and the can like a tripod. Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on directly under the bird), with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. Remove from grill and let rest for 10 minutes before carving. THere are recipes for chicken pieces, such as breasts in a beer marinade: 3 Jalapeno peppers, pared and chopped 3 garlic cloves, minced Handful freshly chopped coriander 2 cups [500 mL] saffron oil or quality vegetable oil 1 cup [250 mL] pale beer 6 ounces [180 mL] lime juice 6 ounces [180 mL] orange juice Freshly ground black pepper 3 1/4 pounds [1.5 kg] chicken pieces [drumsticks, thighs and breast halves] Whip together chopped Jalapeno peppers, minced garlic cloves, chopped coriander, saffron or vegetable oil, pale beer, lime and orange juices; mix in freshly ground black pepper, to taste. Dip chicken pieces into marinade; marinate for at least 12 hours, refrigerated. Barbecue chicken pieces over low heated coals, until no longer pink inside. For spicier chicken pieces, brush chicken pieces with marinade while barbecueing. If you dont have a grill- bake this first for about 40 minutes at 350 for large chicken breasts, then broil til crisp.
You don't pour the beer on the chicken just type in beear can chicken or check out this site. http://www.outofthefryingpan.com/recipes/chicken.beer.butt.shtml This chicken is the juiciest, most mouthwatering bird you'll ever try. I also like the aspect of theater when you cook it, because it looks so damned weird on the grill, people will wonder what brand of crack you switched to. 1 whole chicken 1 tall can o' beer (16 oz. tallboy) olive oil 4 cloves garlic crushed salt and black pepper your favorite beer (for marinating the chef!) seasoning for chicken (or use a seasoning blend or your own favorites): 4 cloves garlic, crushed fresh basil a pinch of cayenne salt and pepper Start with a hot grill (coals all white and ready to cook). Drink about 1/4 of that can of beer. Set it aside 3/4 full and have a couple of full ones, real beer this time—no sissy canned stuff. Get the chicken ready for cookin'. Trim some of the fat, get rid of the giblets (here kitty kitty!). Rub liberally with your favorite meat rub. I prefer olive oil, basil, lots of fresh pressed garlic, salt, and a pinch of cayenne. Some folks like Zartarain's or some such store bought concoction, but whatever. Get a can opener or some such tool and open up the top of the can and drop in the crushed garlic. Oil up the can and lower that chicken over top of it. The beer can goes into the chicken's body cavity and allows the bird to stand upright. Cover your grill and cook the chicken until its wings are loose and the skin turns clear. This is terrific with our garlic and potatoes or roasted corn. Lower your chicken over the beer and garlic filled can. Grilling times vary pretty dramatically—from 45 minutes to 2 hours, depending on the size of your bird and the heat of your coals. Use a meat thermometer to check for a breast (not touching the bone) temperature of 160°.
I would marinate the chicken in the beer, (2-3 hrs)any kind of beer, and roll it in a crumb mixture (crumbs, pepper,salt,bit of poultry seasoning, parsely,) and anything else you like.. then toss it on a oiled pan and put in the oven at 350 degrees for 40 minutes.. serve with a wild rice or spicey rice mixture and a coleslaw or green salad....add another veggie if you like .. like baked potatoes with sour cream and bacon bits on the side...
Here are some really yummy recipes to try that make chicken just that little bit more interesting! Beer Can Chicken Recipe 1 (4-pound) whole chicken 2 tablespoons vegetable oil 2 tablespoons salt 1 teaspoon black pepper 3 tablespoons of your favorite dry spice rub 1 can beer Remove neck and giblets from chicken and discard. Rinse chicken inside and out, and pat dry with paper towels. Rub chicken lightly with oil then rub inside and out with salt, pepper and dry rub. Set aside. Open beer can and take several gulps (make them big gulps so that the can is half full). Place beer can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can. Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its 2 legs and the can like a tripod. Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on directly under the bird), with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. Remove from grill and let rest for 10 minutes before carving Chinese Honey Lemon Chicken Categories: chicken, entree Keywords: canola oil, chicken breast, cilantro, cornstarch, egg, ginger, green onion, honey, lemon juice, sesame oil, Shaoxing wine, sherry, soy sauce, vinegar, white pepper, wok, Serves 4. Cornstarch is usually thought of as a thickener, but here it is used as a coating for frying. It comes out lighter and crisper than flour. In fact, I like the texture of these fried chicken breasts so much that I frequently serve them without the sauce and with only a bit of chopped green onion on top. Either way, they taste divine. Ingredients CHICKEN: 1 egg 1 tablespoon soy sauce 1/4 teaspoon white pepper 4 chicken breast halves, boned and skinned cornstarch canola or peanut oil 2 green onions, chopped cilantro sprigs (optional) HONEY-LEMON SAUCE: 1/2 cup water 1 2-inch piece fresh ginger 2 tablespoons honey 2 teaspoons Shaoxing wine or dry sherry 3 teaspoons white wine vinegar 3 tablespoons lemon juice 1/2 teaspoon salt 2 teaspoons cornstarch 1 tablespoon water 1 teaspoon sesame oil Directions TO MAKE THE CHICKEN: Mix the egg, soy sauce, and white pepper together in shallow bowl. Add the chicken breast halves, coating thoroughly, then leave to soak in the egg mixture for 30 minutes. Remove the chicken breasts from the egg mixture. Using a plastic or paper bag, coat the chicken completely with cornstarch. Shake off excess. Pour enough canola or peanut oil into a skillet to come half way up the thickest part of the chicken. Heat until very hot. Add the chicken and fry until the coating is crisp and the chicken is tender, about 3 or 4 minutes on each side. Remove the chicken and drain on paper towels. Serve each chicken piece sliced into long, parallel strips, drizzled with the Honey-Lemon Sauce, and garnished with freshly chopped green onions and cilantro sprigs. TO MAKE THE HONEY-LEMON SAUCE: While the chicken is soaking in the egg, make the Honey-Lemon Sauce. First, cut the ginger into 4 pieces, unpeeled. Put the 1/2 cup of water, ginger, honey, wine or sherry, vinegar, lemon juice and salt together in a small saucepan. Heat over low flame until all elements except for the ginger are dissolved and mixed together. Bring to a boil, turn the heat to low and simmer, covered for 1 minute. Discard the ginger. Mix the 2 teaspoons of cornstarch with the 1 tablespoon of cold water, stirring until completely dissolved. Stir the cornstarch mixture into the sauce. Let the sauce come back to the boil, raising the heat slightly if necessary. Simmer for 1 minute, or until the sauce forms a thick, syrup-like glaze. Turn off the heat. Cover and set aside while you cook the chicken. Just before serving, uncover the sauce and reheat over a medium flame, stirring, until it reaches a low-boil. If the sauce is too thick, add a small amount of water. Remove from the heat and stir in 1 teaspoon sesame oil. Chicken and cheese pasta bake Ingredients (serves 4) 1 x Basic roast chicken ingredients (see related recipe) 400g dried tortiglioni or rigatoni pasta 1 tablespoon olive oil 2 garlic cloves, crushed 1 small red onion, finely chopped 500g jar tomato pasta sauce 2 cups grated mozzarella cheese 100g baby spinach leaves Method Follow steps 1 to 3 of Basic roast chicken recipe. Remove skin and meat from chicken. Discard skin and bones. Roughly chop flesh. Preheat oven to 180°C. Cook pasta in a large saucepan of boiling salted water, following packet directions, until just tender. Drain. Return to saucepan. Meanwhile, heat oil in a frying pan over medium-high heat. Add garlic and onion. Cook, stirring often, for 3 minutes or until tender. Add onion mixture, pasta sauce, chicken, 3/4 cup cheese and spinach to hot pasta. Season with salt and pepper. Toss gently until well combined. Spoon pasta mixture into a 7cm deep, 24cm x 19cm (base) baking dish. Top with remaining cheese. Bake for 15 to 20 minutes or until golden and heated through. Serve. FRIED CHICKEN (LIKE KFC) 2 eggs, beaten 1 1/2 cups milk 1 cup flour 3/4 cup fine bread crumbs 1 tsp. Knorr chicken bouillon 1/2 tsp. salt 1/2 tsp. garlic powder (not salt) 1/4 tsp. onion powder (not salt) 1/2 tsp. paprika 1/3 tsp. Bell Seasoning 1 tbsp. freshly chopped parsley 2 large cloves garlic, minced 1/2 tsp. soy sauce 2 tsp. black pepper 1 tbsp. Wondra flour 1/2 tsp. Monosodium Glutamate (optional) additional flour for separate pre-coating 5-6 cups Crisco cooking oil 1 frying chicken, cut in pieces Safety Warning: A special pressure fryer is the only type of pressure cooker that you can fry in safely. Read your manufacturer's instructions before frying in a pressure cooker. If you don't have your instruction manual, then prepare this chicken in a deep fryer instead. Pour the oil into the pressure fryer or deep pan suitable for frying, and then heat over medium heat to about 360 degrees. In a small bowl beat the egg, milk, and soy sauce, then stir in 1/2 tsp. Knorr chicken bouillon (save the other 1/2). Put the garlic cloves through a garlic press and add into the egg mixture. Add half of the parsley and 1 tbsp. Wondra flour. Stir well. In a separate bowl, combine the 1 cup flour and the bread crumbs, and the remaining ingredients. Mix well with a fork. Put about 1/2 cup additional flour in a separate small bowl. Use this to dip each chicken piece, prior to dipping in the milk and seasonings. Roll each piece of chicken around until well covered, first in plain flour, then in milk mixture, then in flour/bread crumbs mixture. Gently lower the chicken pieces into the hot oil and allow to become a golden color (add the bigger pieces first). Pressure Fryer: If you are using a pressure fryer, place the lid on and lock it when the chicken is a very light golden color, usually about 3 minutes. Begin timing when the lid is locked and the gauge indicates a pressure of 5-6 pounds. Bring temperature up immediately and watch carefully (don't walk away!). Remove from heat after about 7 minutes and reduce pressure following manufacturer's directions. Remove the chicken pieces and place on layers of paper towels. Return the pan to the stove and bring temperature back up and continue until all chicken pieces are fried. If your chicken was too brown, cook the next batch for a minute or so less, and vice versa if your chicken wasn't browned enough. Do not overload the cooker with too many pieces, as it brings the temperature down too quickly and will cause the pieces to absorb more of the cooking oil than it otherwise would. Regular Deep Frying: Fry the chicken at 360-375 degrees, placing the larger pieces in when the temperature is slightly lower (temperature will drop when pieces are added). Put the smaller pieces in when the temperature is higher, and they will be cooked more quickly. Remove when chicken is golden brown and drain on paper towels. TIP: To flavor the oil in this method, you can thickly slice a few large onions and add to the oil before the chicken - skim these out when they are browned, before adding the chicken. It will add an additional layer of flavor to the oil! CHICKEN STRIPS WITH GARLIC & BUTTER SAUCE 2 to 3 lb. breaded chicken fingers or chicken strips from breast meat, breaded 1/2 stick butter 2 cloves garlic, chopped 1 to 2 tsp. parsley flakes or fresh parsley, chopped 1 lg. can chicken broth (ex. College Inn, Swanson) Lightly brown chicken strips in oil (1 to 2 tablespoons). Remove chicken and drain oil. OK to leave crumbs in the pan. Melt 1/2 stick butter and saute chopped garlic cloves in same frying pan. Add chicken and 1 1/2 cups of chicken broth. Add parsley and cook over low heat. Liquid will begin to thicken. Add more liquid and continue simmering for 30 to 45 minutes adding more chicken broth as it thickens. Can sprinkle chopped parsley on top Chicken Souvlaki with Tzatziki SauceTry Cooking Light! Get 2 RISK-FREE ISSUES!Rating: Read Reviews Rate and Review Print: Full page | 3x5 | 4x6 Send: E-mail | IM Add to Saved Recipes Add to Saved Menus Add to Shopping List Add a Note Ingredients Souvlaki: 3 tablespoons fresh lemon juice 1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried oregano 2 teaspoons olive oil 1/2 teaspoon salt 4 garlic cloves, minced 1/2 pound skinless, boneless chicken breast, cut into 1-inch pieces 1 medium zucchini, quartered lengthwise and cut into (1/2-inch-thick) slices Cooking spray Tzatziki Sauce: 1/2 cup cucumber, peeled, seeded, and shredded 1/2 cup plain low-fat yogurt 1 tablespoon lemon juice 1/4 teaspoon salt 1 garlic clove, minced Preparation To prepare souvlaki, combine the first 5 ingredients in a zip-top plastic bag; seal and shake to combine. Add chicken to bag; seal and shake to coat. Marinate chicken in refrigerator for 30 minutes, turning once. Remove chicken from bag; discard marinade. Thread the chicken and zucchini, alternately onto each of 4 (8-inch) skewers. Heat a grill pan coated with cooking spray over medium-high heat. Add skewers; cook 8 minutes or until chicken is done, turning once. To prepare tzatziki sauce, combine cucumber, yogurt, 1 tablespoon lemon juice, 1/4 teaspoon salt, and 1 garlic clove, stirring well. Serve the tzatziki sauce with souvlaki. Yield 2 servings (serving size: 2 skewers and about 1/4 cup tzatziki sauce) Nutritional Information CALORIES 219(19% from fat); FAT 4.7g (sat 1.3g,mono 2.3g,poly 0.6g); PROTEIN 30.9g; CHOLESTEROL 69mg; CALCIUM 161mg; SODIUM 705mg; FIBER 2.4g; IRON 1.4mg; CARBOHYDRATE 12.3g
This recipe calls for a whole chicken - but it is an oven version of Beer Can Chicken. I don't see any reason why the same technique wouldn't work with chicken breasts, but you will need to adjust the cooking times. Beer Roasted Lime Chicken "Beer roasted chicken stuffed with limes brings a whole new dimension to chicken. It's both flavorful and juicy. This recipe is absolutely to die for!" Original recipe yield: 6 servings INGREDIENTS 1 (4 pound) whole chicken 1 tablespoon salt, or to taste 1 tablespoon ground black pepper, or to taste 1 lime, halved 1/2 (12 fluid ounce) can beer 1 cup water DIRECTIONS Preheat the oven to 350 degrees F (175 degrees C). Season the chicken inside and out with salt and pepper. Squeeze the juice from the lime over the whole chicken, then place the halves into the cavity of the chicken. Set the half full beer can in the center of a roasting pan or baking dish, and place the chicken over it in an upright position with the beer inserted into the cavity. Pour water into the bottom of the pan. Cover the chicken with aluminum foil, and place roasting pan and all into the oven. Roast the chicken for about 1 1/2 hours in the preheated oven, removing foil during the last 20 minutes. Baste occasionally with the drippings. When finished, the internal temperature of the chicken should be 180 degrees F (80 degrees C) when taken in the meatiest part of the thigh. Let the chicken rest for about 10 minutes before serving.
Well, normally you'd stick a beer can inside the chicken and roast it standing up. However, you could do other things with the beer as well... You could make a batter out of the beer, dip the chicken in that, then bake or fry it (like beer battered fish - only with chicken) I guess you could also just pour the beer into the pan, and braise the chicken...though I don't know how that would taste. Maybe you could use it as a marinade (mixed with some other ingredients?) Again, I haven't tried that. As with cooking with wine, use a beer you'd actually drink, with a preference to something heavier than an ale.
u can pour the beer into a baking dish and cook it but u might also add your favorite seasonings and make sure u do a taste test before cooking to make sure everything is perfect remember yur chicken will taste like whatever it is cooked in