Food

Here's How To Make Beer Can Chicken In Your Oven

If you love crispy chicken skin, this is the only way.

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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.

3. Next, pour about a third of the beer out (or drink it).

Lauren Zaser / Via BuzzFeed

It doesn't really matter how much beer is in the can, but when you remove the can from the cooked chicken, pouring some out will help prevent hot beer from spilling on you. Also, opening it prevents the can from exploding when the beer gets hot, and therefore expands.

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.

Lauren Zaser / Via BuzzFeed

Tent the chicken with foil after 45 minutes if it is browning too quickly.

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.