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Beer Can Chicken... - Ron - 05-26-2007
Every time I've seen this done, it's been on a grill. Can it be done in an oven, or does it add too much moisture to the oven interior? If yes, about how long and at what temp.?
Re: Beer Can Chicken... - Harborwitch - 05-26-2007
We haven't done it in an oven - yet! But, I don't see why not. You'll have to set the beer can in a pie tin or something so that will catch the chicken juices. We usually only use a half a can of "whatever" we feel like using - last time was white wine, garlic, lemon slices, and thyme. Yummmm.
Re: Beer Can Chicken... - esgunn - 05-26-2007
Here is a link to oven directions. They also make a stand that you set the beer can in and then the chicken on it. Much more stable. We have two - bought at WalMart I think. We usually grill two of these at a time. Great Chicken.
http://www.post-gazette.com/food/20000326beercan4a.asp
Re: Beer Can Chicken... - Ron - 05-26-2007
Wow, fast answers! I definitly have to try this - juicy inside with crisp skin (and hopefully a hint of beer flavor).
Re: Beer Can Chicken... - Lorraine - 05-26-2007
I've only done it on the BBQ, but I think Billy's done it in the oven. I like to season mine really well on the outside, I've never tasted a beer flavour. That's good, because I don't like beer!! but, it always comes out juicy, moist, flavourful. Go for it!!!!
It's really good - lxxf - 05-26-2007
we have special names for it depending upon which beer we use, ie: Heine Heine chicken, Budbutt chicken, and my personal favorite Rollin' Colon chicken.
Re: Beer Can Chicken... - TwilightKitten - 05-27-2007
I've made beer-can chicken in the oven, and it's always very good. You don't get that smoky grilled flavor, but it's still tasty. Here's the recipe I use:
BEER CAN CHICKEN RECIPE - IN THE OVEN
Easy
Prep: 15 min; Cook: 2 hours
If starting with frozen chicken, defrost for 3 days in refrigerator.
• 3 - 4 pound whole chicken - kosher or free range is best
• 6 TBSP Memphis rub or spice mix
• 1 12-14 oz can beer
oven proof pan or dish; tongs and mitt; skewer
PREHEAT oven to 400 degrees F. - rack on bottom.
REMOVE any innards or other items from inside of the chicken.
RINSE the chicken inside and out in cold, running water.
OPTIONAL: seal neck of chicken with skewer (shown) for gravy, seal neck, for moister chicken, leave open.
RUB the chicken, inside and out with Memphis rub or your choice of spices.
OPEN a standard can (14 oz) of your favorite beer, punch a few extra holes, and quaff off about 1/4 of the beer.
ADD 2 TBSP rub or spice to beer can.
PLACE beer can on ovenproof pan or dish (this allows the chicken to cook indirectly and catches the juices if you want to make gravy.
ARRANGE chicken on beer can, allow the two legs to form two sides of tripod so chicken is stable (picture).
WHEN oven is ready, place chicken on pan or plate on bottom rack.
REDUCE oven to 350 degrees after 1/2 hour. BEST when chicken cooks 1 1/2 - 2 hours - check visually after about 1/2 hour and rotate the chicken in a half circle to cook evenly, should brown slowly and evenly.
WHEN chicken is ready, using tongs and oven glove if necessary to separate chicken and beer can, carefully remove to separate platter. Allow to stand for 10 minutes.
REMOVE ovenproof pan or dish, and pour in any remaining beer, stirring, if make a sauce.
CUT up chicken and serve. Serve gravy in separate dish.
Re: Beer Can Chicken... - Ron - 05-27-2007
I've scoped out on the internet the racks that hold the beer can and stabilize the chicken, so now I know what they look like. I'll check later this week to see if any are available locally. It would be nice if they do because the local market is having a special on whole chickens.