Chook Me!

How can i make beer butt chicken in my home oven?

How long would it take in my oven? http://static.panoramio.com/photos/original/3318113.jpg

Public Comments

1. I do that all the time. Just lower the oven rack to a lower level so that the chicken fits in there. Also be sure to put the chicken on a baking sheet. You can't just put it in the oven on the beer can like you do on a grill. I do this at 375 degrees for one hour. After one hour, just bake a little longer until the skin is as crispy as you like -- I usually end up with an extra 15 minutes, but if the chicken is smallish, it will be done after the one hour.
2. THE ORIGINAL BEER BUTT CHICKEN Recipe Beer Butt Chicken Recipe courtesy of Grilling America, by Rick Brown (2003 ReganBooks). (Rick Browne is also host of public television’s “Barbecue America”) DRY RUB 1 tsp. brown sugar 1 tsp. garlic powder 1 tsp. onion powder 1 tsp. savory or oregano 1/4 tsp. cayenne pepper 1 tsp. paprika 1 TBS. sea salt –ground 1 tsp. dry yellow mustard BASTING SPRAY 1 cup apple cider 2 TBS. olive oil 2 TBS. balsamic vinegar 6 oz. warm beer To cook a large 4-5 pound chicken with indirect heat on a charcoal or gas grill. Cooking time 1 1/4 – 2 hours. Use a grill with lid large enough to cook a chicken standing upright. Mix the rub in a small bowl until it’s well incorporated. Wash, dry and season the chicken generously inside and out with the rub. Work the mixture well into the skin and under the skin wherever possible. Place in medium bowl, cover and set aside at room temperature for 20 to 30 minutes. Using a 12-oz. an of your favorite beer, pour out half the contents into a spray bottle, add the cider, olive oil, vinegar and set aside. Take the beer can in one hand and insert it into the ChickCAN™ (The beverage can may be used alone, with the bird’s legs creating a pedestal) OPTIONAL: You may add Worcestershire sauce, liquid smoke, minced garlic, onions, etc. to liquid. You can also use fruit juices, colas, or wine instead of beer. Place the chicken over the ChickCANTM rack and beer can and place on the grill over indirect heat. To prevent flare ups on the grill place the rack into a disposable aluminum pie pan and add 1/4 cup of water CAUTION: “Cook with indirect heat”! This method of cooking chicken does two things: first, it helps drain off the fat as the chicken cooks, second, the beverage steams the inside of the chicken, while the outside is cooked by the BBQ heat, making it the most moist bird you’ve ever laid yer eyes, or gums, on. Some people put a small potato or carrot in the neck opening of the chicken to keep the steam inside. For Charcoal Grills: Place coals on one side of barbecue grill, cook chicken over the other side. Add 6-8 coals every 30 min. For Multiple Burner Gas Grills: Turn gas to medium on one burner, place chicken over an unheated burner. For oven use: Place in a disposable pie pan and add 1/4 cup of water. Cook at 350°. Cook for 1 1/4- to 2 hours. During the cooking time spray the chicken all around with the basting spray several times. The chicken is done when it is dark golden brown and the internal temperature reaches 180o in the thigh. Carefully remove the bird on the ChickCAN rack, and place it on heatproof counter top to rest for 5-10 minutes. Remove the chicken from the beer can with tongs while holding the rack with an oven mitt. WARNING That aluminum can, and the liquid in it, is very hot and can burn you. Give the chicken one more spritz of the basting spray and then carve. Serve and enjoy! have a good one!
3. im only guessing you mean beer battered chicken? http://www.cooks.com/rec/view/0,1718,155190-231195,00.html or http://www.cooks.com/rec/view/0,1639,159185-232205,00.html
4. dont stick beer in a chicken butt waste of good beer! unless its domestic, in which case, a chickens butt will probably improve it
5. Empty out 1/4 of the beer out of the can. Place the chicken seasoned to your liking on top of the can. You wil insert the can in the opening of the chicken. Place in a casserole dish deep enough to hold the drippings.
6. Don't use a cooking 'sheet' because you may have an overflow, use an open baking pan, that way if it spills over , it will not make a mess. Just cook it like you would on the grill, roast it for the same time you would any chicken of the size you have. Baking time will vary depending on how big a bird it is.
7. Beer Butt Chicken Recipe By :Chuck Dennis Categories:Chicken/Poultry/Eggs 3 1/2 pounds whole Chicken 1 Cup Salt 12 ounces beer, light -- (Miller Lite or your favorite) For the Rub 2 Tablespoons Chili Powder 1 Tablespoon Curry Powder 1 Tablespoon Cumin 1 Tablespoon Cinnamon 1 Tablespoon Salt 1 Teaspoon Cayenne Pepper You may either roast the chicken on a covered Grill or in the Oven. The bird is going to be sat down on an open can of Beer (The chicken's rear opening is placed over the top of the open can of beer which is positioned on the grill. The theory is that the beer evaporates as the chicken is roasted, thus driving the rub into the meat as well as keeping the chicken moist. Step 1. Dissolve one cup of salt in a pot of water large enought to submerge the chicken. Soak the chicken in the brine for at least one hour. Then, remove the chicken and rinse well under running water. Dry the chicken with paper towels. Gently run your hands under the skin to loosen it from the meat. Step 2. Make the rub by mixing the above ingredients in a small bowl. Then rub the mixture over the inside and outside of the chicken and under the skin. Step 3. Preheat your gas grill to 350 degrees. On my grill, this means setting the two back burner on medium or low, turning the front burner off and lowering the hood. Step 4. Open can of beer and drain off about an 1/8 th of the beer. Place the beer can upright on small cookie pan that you have placed on the grill. Step 5. Carefully place the chicken down over the beer can so that it is in his cavity. Close the grill's hood and roast for 45 minutes at 350 degrees. (Chicken's internal temp should be at 165 degrees Fahrenheidt or greater) Step 6. Using several wadded paper towels remove the chicken from the grill, leaving the beer can behind. Place the bird on a platter and let it set of at least 5 minutes before carving. The bird will be moist and tender, with the meat falling off the bones. NOTES : If you are roasting a larger bid - 5-6 lbs., use a Foster's Beer Can. The larger can is better able to hold the the bird.