Beer Can Chicken

A few weeks ago, I rented some cookbooks from the library and among them had a recipe for "Beer Butt Chicken." 

Now tell me that the title "Beer Butt Chicken" wouldn't catch your eye. Seriously.

So my mom became obsessed and wanted to try it. I was less than thrilled. I'm not sure why. I cook with a lot of Chicken and I love me some Beer, but just couldn't grasp my head around the whole Beer Butt thing. Not good for visuals here. I just wasn't sold, even though there were some great reviews on All Recipes.

But with  ourvacation looming in a few days, I didn't want to go grocery shopping or de-thaw a huge roast that would result in a days and days of leftovers. So I pulled out and defrosted the chicken, popped open a can of beer and figured I'd give it my best shot. And here's what I did. 

Beer Can Chicken 

(Sorry, I just cannot call it Beer Butt Chicken. ) ;)

Ingredients:

1 whole chicken (3-5 lbs)

kosher salt

one (12 oz) can of light flavored beer 

minced garlic

paprika

black pepper

1 quarter of an onion

1 cup butter

Directions:

I preheated the oven to 350 degrees and got to work. First I made sure the chicken cavity was cleared. And thank god it was because I HATE cleaning out the cavity of giblets or whatever the hell they are called. Ok, rant over...next.

Because my beer was in a bottle, I emptied an 12 oz can of Iced Tea I had sitting around and measured and poured 6 oz of beer back into the aluminum can. I used Hefeweizen beer. I wasn't picky. It was all we had. (NOTE: make sure your can is open)

Then I placed the can into chicken cavity, which let's be honest here, was not my favorite part. And placed the chicken in a 9 x 13 Pyrex pan and I poured the remaining beer at the bottom of the pan. 

Then I lathered up my chicken with 1 cup of butter and kosher salt, black pepper, paprika and minced garlic to taste from the jar. MMM, MMM, MMM. It looked yummy. And weird. M thought they it was alive when he opened up the stove to take it out because let's face it, it's kinda weird.

ANYWAYS

I then took a quarter of an onion and placed it in hole where the neck of the chicken is, to keep the beer fumes in. This was based on some reviews I read and I'm not sure I would do this again.

Then I placed it on the lowest rack in my oven and let it cook for about 1 1/2 hours or 15 mins per lb.

I opened it up a couple time and basted the outside, but totally not necessary.

Notes: This came out delicious. I would totally do this again. My seasoning on the chicken was amazing, the skin was perfect and the meat was totally juicy as promised. Seasoning wise, I just did what worked for us and what we usually do. Delicious but totally negotiable for your individual taste. Next time though, I will definitely remember to include my seasoning IN the beer can as well, as I read that this helps add even more amazing flavoring. And I will most likely discard the onion in the neck. Just to see if it made a difference or not. And be sure to use caution when taking the chicken off it's beer. It was super hot, even after 30+ mins out of the own. And don't drink the beer. Just, don't.

Definitely another tried recipe added to the cookbook :)