Thursday, December 11, 2008
Beer Can Chicken aka Beer Butt Chicken
Beer Can Chicken:
4 lb Whole Chicken (this one was about 4 1/2 lbs)
12 oz can of beer
Canola Oil (a light coating to help make the seasonings stick to the skin)
2 tablespoons each - salt/pepper
Herbs and seasonings of your choice
Be sure to empty out 1/2 the contents of beer first. Shove the can up the butt of the chicken. The can will help stabilize the chicken as it cooks upright. More importantly, the beer will steam the chicken from the inside.
Be sure to remove the gizzards and other stuff in the cavities.
Cook at 325, about 25 minutes per pound. BE SURE TO USE A MEAT THERMOMETER!!
Finished product. I also made some mushroom stuffing to go with the chicken.