CHICKEN - STEAMED WITH BEER
Easy Beer Can Chicken Recipe
Chicken beer steamed inside and roasted crispy outside.
Start with a 4-5 lb Whole Chicken
Spices For Making The Rub
1/2 teaspoon table salt
½ teaspoon black pepper
1/2 teaspoon celery salt
1 teaspoon Paprika
1/4 teaspoon Garlic Powder
Method
Thaw chicken (If frozen) in a pot with enough water to cover it adding 4 tablespoon salt to make the brine, place pot in refrigerator for 5 hours or more until completely thawed. Remove giblets and neck bone from the cavities, rinse wash chicken inside and out under cold water, drain and pat dry with paper towels. Using 2 tablespoon cooking oil, rub oil all over chicken then generously rub in the mixed together seasoning to the outside skin and inner cavities.
Shape a raw potato to fit into the neck cavity and insert it to seal and trap in the vapor. Using a 12 oz. can of your favorite beer, pop-the-top and pour half the beer out of the can, add to the can, 2 teaspoon lemon juice and 1 teaspoon "Mrs. Dash Seasoning Blend" or any mixture of your own spices. Shake can well and insert the half empty can with mixture into the bottom cavity of the Chicken, arranging chicken so it remains standing in a roasting pan. Add 1 cup water to pan.
Variation; Instead of beer use lemon lime or root beer soda.
Roast uncovered in a roasting pan, preheat oven to 350-F and roast for 1-1/2 hours at 350-F then at 400-F for another 1/2 hour or until skin is crispy and meat thermometer temperature inserted in a thigh reaches 180-F.
Warning, when removing Chicken: Be careful not to spill the HOT beer and burn yourself! Gently pull apart the chicken to remove the can. If chicken is done it will break apart easily.
A modern outside barbecue grill can also be used if the temperature can be controlled with the cover down and the heat is indirect.
MainRecipe.com Beer Can Chicken
