Beer Can Chicken

     Admittedly, beer can chicken isn't my genius idea. That doesn't make it any less genius. We started making beer can chicken years ago and it's become one of our favorite ways to prepare chicken. As with all our favorites, we've tried this in many of our own variations and perfected the best ones. Typically it is a summer meal for us. We will tent the chicken with foil and stick it on the grill. It didn't take us long to start making this dish in the winter, though. It is even easier to make in the oven and, for us at least, is a wonderful reminder of summer.

     First, make sure your chicken is ready to go. Again, we buy ours at the Farmer's Market so we need to remove the organs they left packaged for us and check for any stray feathers. Next, season your bird. We rubbed ours down with garlic, dried sage, salt, pepper, and olive oil.

     Tip: Separate the skin from the bird, without removing it entirely. Take your rubbing mixture in your hand and massage it into your bird under the skin. This will allow all the flavors you've chosen to really integrate into the bird while still allow the skin to get crispy and flavorful too. No longer with all the flavor be stuck on the skin alone.

     Now you're ready for the beer can. Have a big sip (or pour some off), you only need about 1/3 of a can. Add to the can the same spices with which you chose to season your bird. Our can had pieces of rubbed sage, chunks of garlic, salt and pepper. Lastly, sit your bird right on top of the can (all on a roasting pan). The whole thing should stand up nicely. 

 

     Roast it the way you normally would. This chicken was at 350 deg F for around 1 hour 45 min. The can essentially steams the bird from the inside. Again infusing the bird with the flavors you've chosen, this time from the inside out. The steaming also keeps the bird moist, more moist than any other preparation we've found. If you've got kids, don't worry, as with any alcohol, the actual alcohol is cooked off so it's safe for the whole family.

     We served ours with a beautiful spinach and feta salad and a side of couscous. Of course after it was all said and done we also picked the remaining meat for another meal and made a stock from the carcass. I mean really, would you have assumed anything else? Just look at what we accomplished in "Getting The Biggest Bang For Your Cluck". 

     Any beer, in any can will work. So grab a bird and grab a brew!

Simple City Sam