I can feel my experimental and fun cooking/baking self coming back! The energy is just coming back in.
I’ve heard a lot about Beer Chicken or Beer Can Chicken, whichever you want to call it. We did a pseudo version of it for Christmas dinner upon the suggestion of my best friend. And it turned out really well since just marinated the chicken in it. Its one of the reasons I was pretty delighted to give this a go especially since we just got gifted some Labatt Blue and everyone laughed at it but no one drank it. I’m not a beer connoisseur. In fact, I don’t digest beer well so I can only have it when its used in cooking (or mixed in drinks like Jagerbomb).
However, my one fear is that the can will explode in the oven. Which it didn’t 😉 My oven and home is very much intact. *knocks on wood* Lets not jinx myself…
(Recipe via Pinterest: http://www.jocooks.com/main-courses/poultry-main-courses/beer-can-chicken/)
Follow the link above for the ingredients and cooking instructions.
- Dry Tarragon was replaced with Oregano.
- Smoked Paprika and Chili Powder both omitted.
- Adding a 1 tsp (roughly) of Montreal Chicken spice
The recipe doesn’t specify it but I had to use the bottom rack of my oven to put in the chicken was its placed in upright and should come out upright as well. However, mine toppled over some time in the last half an hour. I’m sure depending on the size of your chicken, it will vary as well on time but for me, the 1 hour 15 minutes was exactly perfect. The meat was juicy and tender. It was absolutely a delight. Not to mention the very delicious smell as its cooking that spreads through the house. It is a really simple way to make a dinner. I did it after work but if it was done earlier on a weekend, it would be perfect. I love making roast chickens because I just put them in the oven and then set the timer and walk off to do whatever I need to take care of. When its all done, I’m done with my stuff also, right on time to fill up my belly with some delicious food.
Beer chicken is definitely a winner. On a side note, its kind of a silly and weird thought to talk about a recipe where you have to stick a can up a chicken’s behind.
How do you like to make whole chickens? What spices do you prefer? Do you like to cook with beer (or other alcohol bases)?