Nothing beats a perfectly roasted chicken.
And there are several ways to end up with one — you can roast it whole, cut out the backbone and flatten it, or cut it into parts for quick cooking. But one of the most genius methods of all? Roasting a chicken on a beer can.
Roasting chicken on a beer can means you'll end up with ~crispy skin on all sides.~
Generally, a roasted chicken only gets crispy on the side that faces up, but sitting the chicken on a beer can means the entire bird gets deliciously golden brown. It's worth it, and very easy to do.
You might have heard that the steam from the hot beer makes the meat moist and delicious, but the truth is the beer doesn't heat up enough to cause steam. The real beauty of this method is the skin is exposed to the air on all sides.
The other advantage is that you probably have a can of beer lying around and not a vertical roaster. Best of all? This works well in the oven and on the grill.
Here's how to make it.
1. Preheat the oven to 425º F with only one rack, placed in the lower third of the oven. Then, pat the chicken dry with paper towels.
2. Then, season the chicken liberally on both sides and inside the cavity with salt and pepper.
3. Next, pour about a third of the beer out (or drink it).
4. Place the beer on a sheet tray on a stable surface. Keeping a firm grip on the chicken, line up the cavity with the top of the beer can.
5. Press the chicken down firmly until it is as far down on the can as possible. This will help it stay upright in the oven.
6. Transfer the chicken to the oven and roast until an instant-read thermometer inserted into the thickest part of the chicken registers 165º F, about 60 to 75 minutes.
7. Carefully remove the chicken from the beer can and transfer to a cutting board. Let rest 5 minutes, then serve.
Oven-Roasted Beer Can Chicken
Makes 4 Servings
Recipe by Lindsay Hunt
Ingredients
1 3- to 4-pound whole chicken, neck and giblets removed
Kosher salt and freshly ground black pepper
1 12-ounce beer
Preparation
Preheat the oven to 425º F with only one rack, placed in the lower third of the oven. Then, pat the chicken dry with paper towels, then season it liberally on both sides and in the cavity with salt and pepper. Pour out about a third of the beer and in the center of a roasting pan.
Keeping a firm grip on the chicken, place the cavity onto the beer can. Press the chicken down firmly until it is as far down on the can as possible. This will help it stay stable in the pan.
Transfer the chicken to the oven and roast until an instant-read thermometer inserted into the thickest part of the chicken registers 165º F, about 60 to 75 minutes. Tent the chicken with foil after 45 minutes if it is browning too quickly.
Carefully remove the chicken from the beer can and transfer to a cutting board. Let rest 5 minutes, then serve.