Chook Me!

How do you make really good beer can chicken?

Public Comments

1. My son used to make it all the time. Pour out (or drink) about 1/3 of the beer in the can (or in a can of chicken broth - that works too). Add some seasonings (sage, poultry seasoning, rosemary, black pepper, or Italian seasoning) to the beer, place the chicken over the can, place on your BBQ or in your oven - standing up. Cook until the juices run clear. The steam from the beer and seasonings will go into the bird as it cooks and leave a very moist wonderful chicken.
2. My mom makes this all the time YUM!!! take a roasting chicken and a can of beer poor out or drink about 1/3 of it and add some garlic salt and lawrys season salt to it. (its sounds gross but will taste amazing!) Then put either a barbeque or butter rub on the chicken, shuve the beer can up the chickens butt and put in on the grill! It also gives it a good flavor if you grill it with Mesquite hickory wood chips!
3. The 1st 2 are correct, but you need to rub some of your seasoning on the skin, too. We do ours on a charcoal grill, over a pan of water with the coals around the pan- this is called "indirect cooking" and it keeps the outside from cooking too quickly.
4. BEER CAN LEMON CHICKEN 1 whole chicken fryer 2 tablespoon lemon pepper 1 12 oz can of favorite beer Soak the chicken in salted water for 1 hour. This will help draw any blood out. Pour 1/2 the can of beer out and place 1 tablespoon of the lemon pepper into the can, then insert the can into the largest cavity of the chicken, making sure that the can opening is facing upright. Place chicken with can still standing upright into a roasting pan and sprinkle chicken with the remaining lemon pepper. Wrap with aluminum foil and bake for approximately 20 minutes per pound plus and additional 20 minutes at 375°F. Remove the foil covering during the last 30 minutes to allow chicken to brown. OR BEER CAN CHICKEN 1 6 lb roasting chicken 1 can of beer 1 clove garlic, minced pinch of thyme or herbs of your choice garlic and onion powder, for sprinkling salt pepper butter Remove grilling surface and place a drip pan in the center of the barbecue. Add water or beer to the pan and replace the grates. Make sure the pan never runs out of cooking liquid during the cooking process. Pre-heat barbecue on high for 15 minutes, then reduce heat to medium. Remove any excess fat from the bottom of the chicken. Rub chicken with butter, salt and pepper. Sprinkle with garlic powder and onion powder, if desired. Open can of beer and pour about an inch out of the can. Punch four extra holes in the top of the can for ventilation. Put the garlic and herbs into the can (do this over the sink since the beer will foam up). Slip the chicken onto the can, keeping the chicken standing upright. Place foil on the tips of the chicken legs and place standing on the grill - the legs will act as a tripod. Bake for approximately 2 hours or 18 minutes per pound JM