Beer Can Chicken
Beer Can Chicken, also known as ‘drunken chicken’, in the southern states of America has become an art form. This recipe makes for a crispy outside and super moist inside. Everyone who eats this chicken is going to enjoy it. You can eat it all traditional-like with gravy and the trimmings, or you can shred it, chop it, or use it for many other recipes.
Serves 4 to 10
Prep time: 15 minutes
Cook time: 20 minutes per pound
1 whole air chilled chicken
¼ cup of rosemary
¼ cup of thyme
¼ cup of poultry seasoning
3 tbsp. salt
1 tbsp. pepper
Preheat the grill to 175°C.
Fill the empty can ¾ of the way with the white wine. Set the can aside.
Rinse the chicken inside and out and then pat dry with a paper towel. In a bowl combine the rosemary, poultry seasoning, salt, thyme and pepper. Coat the chicken inside and out with the seasoning mixture. Rub it thoroughly into the skin.
Slide the can into the Chicken Roaster. Carefully insert the can into the chicken, then arrange the chicken upright in the roasting pan.
Roast the chicken for 20 minutes per pound until an instant-read thermometer reads 71°C when inserted into the thigh.
You can use the chicken drippings to make gravy. Carve the bird and serve. You can also use the carcass for barbecue chicken soup.