Tuesday, April 13, 2010

Beer Butt Chicken

Olive Oil
Whole Chicken
Kosher Salt
Fresh Pepper
Can of Beer

Preheat oven to 375. Place a half full beer can on a cooking sheet covered with foil. Set chicken on can, inserting can into the cavity of the chicken. The chicken should be standing on its legs supported by the beer can inserted into the cavity, hence the name beer butt chicken. Lightly Oil, using enough to make the entire surface of the meat glisten but not so much that you leave a puddle.

Season the chicken well. Kosher Salt and Pepper is all you need but I also added a red Goya spice packet just for fun.

Place baking sheet with beer and chicken in the pre-heated oven. The chicken is done when internal temperature reaches 180 degrees. For a 4-5 pound bird expect 1 hour to 1 1/2 hours. Use a thermometer to be sure you don't under cook, or even worse overcook!

Once the chicken is done, let it rest 10-15 min. to allow the juices to settle in the meat. Remove the chicken from the beer can using oven mitts and tongs. (Careful - this is very hot! Two sets of hands are the best)
The chicken will be very juicy and flavorful, and so tender it is almost falling off the bones.

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