Return of the Beer Can Chicken Season
I cooked my first beer-can Chicken of the season on Saturday. Here’s my recipe for Beer-can-chicken.
I rub one roasting chicken (about 1.5 kg in size) in barbeque salt or spice and stand upright on a half a can of beer (may also contain garlic). I heat the barbeque up to 450 degrees. I then roast the chicken based on a rate of about 45 minutes per kilogram. The trick is to keep the barbeque up to heat. I usually baste it about every 20 minutes, just to keep the exterior moist. The beer boils inside the chicken, and the chicken comes out really moist and juicy.
Here’s why I like it.
- It is a little unusual, and therefore kind of neat.
- It is fun to do.
- You get a lot of chicken for little cost
- I usually boil the chicken when done and get some stock.
- When I’m done I clean and sort all the bones and I am saving them to build a dinosaurs with my kids. I have done six chickens so far, and hope to have enough bones soon to build an Apatosaurus and a Tyrannosaurus. (It takes between 3 and 4 chickens to do a dinosaur). You can read about it here:
