Films, Books, Musings-With the Glamour of Old Hollywood and the Flair of the Retro

Can Do Chicken- a.k.a Beer Can Chicken

In Recipes on April 17, 2012 at 8:26 am

I have wanted to try this recipe for a while because
a) I am really sick of boneless,skinless chicken breast and
b) when I bake a whole chicken sometimes the skin splits or the underside doesn’t crisp up well, and isn’t crispy skin the whole point?!
I am not at all tempted by the beer or beer can part because I don’t drink beer but I have searched the internet and found any type of can and even a glass jar will do with some sore of liquid in it.
I have used a spice rub that was closest to what I had in my pantry today, but you can use any fresh or dried herbs or marinades that you want to try.
I call it Can Do Chicken because I “can” feel excited about chicken again!
I am cooking 1.5kg chickens so I can use the leftovers.

Here is my first attempt recipe.

Spice Rub
1 tablespoon each of brown sugar,sweet paprika and salt
1/2 tablespoon of black pepper

1 tablespoon of olive oil

1 large or 2 small to medium whole chickens

1 can or glass jar per chicken-pierce a couple of extra holes in the top of the can to allow steam to escape.(I am using 100g glass Mocconna coffee jars).

1/2 can/jar of liquid- if you are using a beer can you can pour out half of the beer and leave the rest in the can as the liquid. If you are using a soft drink can or a jar, wash it out and half fill it with stock,wine or water and herbs.

Prepare vegetables to roast with the chicken if desired.

Preheat oven to 220 degrees celsius, remove all racks from the oven but the lowest one.
Wash inside and outside of the chicken/s and dry with paper towels.
Rub the olive oil into the skin of the chicken and then rub the spice mix over this.
Arrange the can/s or jar/s on a baking tray and half fill with the liquid decided upon.
Place the chicken over the can/jar by positioning the cavity over the can and pushing the chicken down firmly so it is securely in place.
Arrange any vegetables arround the bottom of the baking tray.
Place the baking tray in the oven on the lowest shelf and cook 30 minutes and the reduce the heat to 200 degrees and cook for 40 minutes or an hour until the juices run clear when the thigh is pierced.
Remove the chicken,carefully and allow to rest, while the side dishes are finishing.

Please be careful at all times once the chicken is in the oven that you do not burn yourself or allow it to topple on the floor 😦

Carefully, remove the chickens from the cans/jars ( there will be boiling hot liquid in the containers!!!)
Carve and serve.
I was happy with the taste of this recipe. It is fiddly, though and possible a little dangerous 😮 Next time I will definitely start earlier because we were sooo hungry once the smell started to waft out of the oven 🙂
Beer Can chicken can also be cooked in a covered bar-b-que.


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