Beer Can Chicken
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becs-table.com.auBeer can Chicken is lots of fun. The chicken tends to be moist, and the process is reasonably forgiving on cooking times (which might be good if there is lots of beer involved).
Equipment
- 1 An oven (kitchen, smoker, Webber or BBQ)
Ingredients
- 180 g butter
- 3 cloves garlic
- 10 g salt
- 15 g paprika sweet or smoked
- 1 tsp pepper to taste
- 1 can beer 375 ml (steel can preferred)
- 1.5 kg whole chicken
Instructions
- Preheat a Webber, BBQ oven (or oven a kitchen oven) for low heat of around 150 c.
- In a small pan, gently melt 180 g butter.
- Add the paprika, pepper, salt and garlic (which should be crushed and finely chopped).
- Discard (or drink) a mouthful of the beer, leaving the remainder in the can. Add some of the melted seasoned butter to the can so that its about half and inch from being full.
- Place the can on a disposable baking tray.
- Set the chicken on the can, inserting the can into the cavity of the chicken.
- Baste the chicken with some of the remainder of the melted, seasoned butter.
- Place the baking tray with the beer/chicken in the oven, and cook for 2-3 hours, or until internal temperature of chicken reaches 80 degrees °C. I suggest a temperature probe inserted into the chicken (in a thick part of flesh, making sure you don’t hit the can).
- Baste again once or twice during the cook.
Notes
You can also use smoking chips, as a great way to get a deep smoky flavour and deep mahogany colour.