Beer Can Chicken |
| Name: |
James Baker |
| Base: |
Fort Bliss |
| Recipe: |
1 med whole chicken (4 to 5 pounds)
2˝ tbls Memphis Rub (recipe follows)
1 can(12 ounces) beer at room temperature
Rinse chicken inside and out, drain and pat dry.
Sprinkle 1 tbls of the rub inside the neck and body cavity, then rub another 1 tbls all over the skin of the bird.
Pop the tab on the beer can. Using a “church key” –style can opener, make a number of holes in the top of the can. Drink or pour out the top inch of beer, then spoon the remaining dry rub through the holes into the beer.
Holding the chicken upright, push the chicken down onto the beer can so that the can goes into the cavity.
Stand the “stuffed” chicken on a roasting pan. The bottom of the beer can and the two legs form a triangular support (tripod). If the chicken is too big and the beer can unstable, buttress the legs with skewers. No trussing or further basting is necessary.
To roast in the oven:
Preheat the oven to 350 degrees. Roast about 2 hours until the skin is crisp and the juices run clear when the bird is poked with the tip of a knife. Allow the finished bird to rest before carving.
Serves 4 to 6. |
| |
|
|
