We got another 5-lb chicken in our Fresh Fork delivery last week. ANOTHER chicken! Just when I thought I was done sticking my hand inside that cavity to find the giblets … nevermind, I digress.
I already made pretty much the best roast chicken ever (Thanks Mom!) … and I don’t have a deep fryer … so what was I to do with another 5-lb chicken? One of my coworkers, Gail, kept suggesting I make Beer Can Chicken. I have to admit – I was skeptical. Beer Can Chicken? Didn’t that involve sticking a beer up a chicken? That wasn’t something I was really ready to do.
But when we picked up the chicken, I still didn’t really know what to do with it. And so when I asked B, and he also suggested Beer Can Chicken, I knew it was likely a done deal. So I found a few different highly-rated recipes and decided to give it a try. The result? Awkward? Yes. I may have had a few conversations with the chicken while I was making it. They kinda went like this:
Me: (As I’m pushing the chicken on top of the beer can) Oh boy, I’m so sorry…soo sorry..so sorry Mr. chicken!
B: Who are you talking to?
Me: Uhh, the chicken?
B: Why? What are you saying?
Me: I may be apologizing. I just feel so rude … I’m literally sticking a beer can up this chicken’s … umm …
B: You realize it’s dead, right?
Me: (starting to feel sheepish) Yes …
B: And you realize you already stuck your whole hand inside of it to clean it and take out the giblets, right?
Me: I still have no idea where these giblets are! I think I got another giblet-less chicken!
Okay, that’s probably not word-for-word what happened … but you get the idea. And then when the can had to come out of the chicken? That was even worse. Anyway, if you think you can bring yourself to stick a beer can inside a chicken, then this recipe is for you. Pretty simple, pretty delicious – and the leftovers are just as good!
Beer Can Chicken (based on this recipe)
Here’s what you need:
- 1/2 c. garlic powder
- 1 tbs salt
- 2 tbs onion powder
- 1 tbs oregano (I used dried)
- 1 tbs basil (I used dried)
- 1 tbs parsley (I used dried)
- freshly ground black pepper
- 2 (12 fluid ounce) cans light-flavored beer (I had Budweiser®)
- 1 whole chicken (mine was 5-lb)
- 1 yellow onion, chopped into one inch pieces
- 5 large carrots, peeled and chopped into one inch pieces
- 5 stalks celery, chopped into one inch pieces
Here’s what you do:
- Pre-heat oven to 375 degrees.
- Clean and rinse chicken. This where you’re supposed to discard the giblets, but I honestly didn’t find them. Again. Anyway, wash the inside of the chicken and dry it completely.
- Mix the seasonings together in a small bowl – garlic powder, salt, onion powder, dried oregano, basil, parsley, and ground black pepper.
- Pour 1/3 of one can of beer into the bottom of a 9×13-inch baking dish. Place the open beer can (2/3 full) in the center of the baking dish.
- Place the chicken, legs down over the open beer can. With the breast of the chicken facing you, use a knife to cut a small slit on each side of the front of the chicken and insert the tip of each wing into each slit. It will look like it’s crossing its arms.
- Rub the dry seasoning mixture over the entire chicken. Place chopped veggies in pan surrounding chicken. Open the remaining beer and pour 1/2 of it into the pan under the chicken and over the veggies. Save the remaining beer.
- Bake the chicken for about 45 minutes and then pour remaining beer into the pan around the chicken. Continue baking for about 45 more minutes or until the juices run clear. A meat thermometer should read 165-170 degrees when inserted at the thickest part of the chicken.
- Remove the chicken from the oven and remove the beer can. Be careful – it’s hot!
- Cover the chicken with aluminum foil, and allow to sit for 10 minutes before slicing. Enjoy with veggies!