It’s Summertime & Time For Beer Can Chicken
on 16/06/11 at 12:28 pmBooze News
“This recipe began with a good ol’ American Budweiser — one for the bird, one for me. So the name just stuck!!” Guy Fieri writes.
1 whole chicken (about 3 pounds), preferably organic or free-range
1 teaspoon dried oregano
1 teaspoon garlic powder
1 tablespoon onion powder
1 teaspoon paprika
1 teaspoon ground ginger
1 teaspoon dried sage
1 teaspoon sea salt
1 tablespoon freshly ground black pepper
1 can (12 ounces) beer
2 cloves garlic, smashed
1/2 pound bacon (7 to 9 slices)
Preheat oven to 450 degrees. Wash chicken with cold water and pat dry with paper towels.
In a small bowl, combine the oregano, garlic and onion powders, paprika, ginger, sage, sea salt and pepper. Rub half of this spice mixture inside the cavity of the chicken.
Gently separate the skin from the chicken breasts and rub the rest of the spice mixture into meat of chicken under the skin.
Open beer can and pour out about 1/2 cup. Drop the garlic cloves into the beer can. Place chicken, open end down, over the beer can to insert the beer into the cavity. Place chicken, standing up, in large oven-safe skillet. Place 2 or 3 bacon slices in the top neck cavity of the chicken and drape the remaining 5 or 6 slices around the outside of the chicken.
Roast the chicken for about 10 minutes, and then lower temperature to 325 degrees. Cook the chicken for another hour, or until the internal temperature in the thickest part of the thigh reaches 165 degrees on an instant-read thermometer.
Remove from the oven and let the chicken rest for 5 to 10 minutes. Remove the bacon and serve the chicken whole or cut into portions.
From “Guy Fieri Food: Cookin’ It, Livin’ It, Lovin’ It” by Guy Fieri . Tested by Susan M. Selasky for the Free Press Test Kitchen.