Time 1h30m Yield 6-8 serving(s) Number Of Ingredients 16 Steps:
Wet Rub: Mix all together the olive oil, thyme, rosemary, sage, a bit of salt and pepper; and garlic. Rub all over the chicken. Dry Rub: Mix all together the paprika, kosher salt, pepper onion salt, pepper, white sugar and brown sugar. Rub the chicken with a bit of olive oil and then coat the chicken with the dry rub. Preheat your oven to 375 or 190.6°C You may have to remove the second rack in your oven and move the other rack lower, so that the chicken will fit in while standing upright. In a large bowl, apply your rub of choice all over the chicken. Rub under the wings, legs, and even inside of cavities. Leave the chicken in the bowl until you are ready to place it on your can. Place the can on a baking sheet or oven-safe griddle. Place the chicken over the can. Open the rear cavity of the chicken and carefully place it over the can, so only about an inch of the can is showing. Place the chicken in the oven and roast to an internal temperature of 165 or 73.9°C Depending on the size of your chicken, this can take about 75-90 minutes or so. Once the chicken has reached the appropriate internal temperature, let it rest for about 10-15 minutes before serving.
Time 17m Yield 4-6 serving(s) Number Of Ingredients 10 Steps:
Pre heat oven to 375. Wash and clean chicken inside and out. Place all dry ingredients on a paper plate or in a bowl. Mix all together. Rub dry 2/3’s of the ingredients on the inside of the bird and 1/2 of the remaining on the outside. Open beer and drink half or set asside. Put the rest of the dry seasoning in the half a can of beer. Place the can right side up into the bird’s butt. Stand the bird in a baking pan. Slather the bird’s outside with the mayonaise. Place the chicken in the pre heated oven and bake for 2 hours. Reduce heat to 325 for 1/2 hour. Remove when nice and brown. Let stand for 15 minutes before carving. Use pan drippings to make gravy.
Time 1h40m Yield 4 Number Of Ingredients 11 Steps:
Preheat oven to 350 degrees F (175 degrees C). Mix the garlic powder, seasoned salt, onion powder, dried oregano, salt, and ground black pepper in a small bowl; set aside. Pour 1/3 of one can of beer into the bottom of a 9x13-inch baking dish. Place the open beer can in the center of the baking dish. Rinse chicken under cold running water. Discard giblets and neck from chicken; drain and pat dry. Fit whole chicken over the open beer can with the legs on the bottom. With the breast of the chicken facing you, use a paring knife to cut a small slit on each side and press the tip of each wing into the slit to encourage even cooking. Rub the prepared seasoning mixture to taste over the entire chicken. Pat the sliced green onions around the whole chicken evenly. Some will fall into the beer, that’s fine. Press the halved green onions into the top cavity of the chicken. Open the remaining beer and pour 1/2 of it into the pan under then chicken. Reserve the remaining beer. Bake the chicken in the preheated oven. After 45 minutes, pour remaining beer into the pan under the chicken. Continue baking until no longer pink at the bone and the juices run clear, about 30 additional minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the oven and discard the beer can. Cover the chicken with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.
Time 1h30m Yield 4 to 6 servings Number Of Ingredients 10 Steps:
Remove all but the bottom rack from the oven and preheat to 425 degrees F. Set a large ovenproof skillet on a baking pan. Mix the coriander, paprika, lemon zest, 1 teaspoon salt and a few grinds of pepper together in a small bowl. Pat the chicken dry and sprinkle the spice mixture all over the chicken and inside the cavity. Pour about 1/2 cup of the beer into the skillet, then insert the open can into the larger chicken cavity. Set the chicken upright on the can in the skillet. Add 1 cup of water to the beer in the skillet. Transfer the baking pan with the skillet to the oven and roast until the chicken is golden brown all over and an instant-read thermometer inserted into the center of the breast registers 160 degrees F, 1 hour to 1 hour and 10 minutes. Carefully transfer the chicken with the beer can to a cutting board and let stand 10 minutes. Meanwhile, pour the contents of the skillet out into a fat-separating measuring cup (be very careful, the skillet’s handle will be hot). Spoon 1 tablespoon of the fat that has risen to the top onto the skillet. Set the skillet over medium heat and add the shallot. Cook, stirring occasionally, until softened, about 3 minutes. Add the flour and cook, stirring, 30 seconds. Pour the juices from the measuring cup into the skillet, leaving the remaining fat behind (if you don’t have a fat-separator, pour the juices into a bowl and remove as much of the fat as possible with a small ladle). Bring the juices to a simmer in the skillet, about 1 minute, then add the cream and bring back to a simmer, about 1 minute. If the sauce seems too concentrated, dilute with a little water. If it seems too thin, simmer until reduced to a nice coating consistency. Stir in the parsley. Remove the can by placing tongs around the edge of the neck cavity and tipping the chicken back just slightly. Carefully twist and remove the can while holding the chicken back with the tongs. Return the chicken to the middle of the cutting board and carve into pieces. Serve the chicken with the sauce.
Time 14h15m Yield 4 to 6 servings Number Of Ingredients 19 Steps:
In a small bowl, stir together the baking powder, paprika, lemon zest, sugar, 2 tablespoons salt and some pepper. Set aside. Remove the giblets from inside the chicken. Rinse the chicken with cool water, inside and out, and pat dry with paper towels, inside and out. Sprinkle the chicken evenly with the salt mixture. Place chicken in the refrigerator, uncovered, for 12 to 24 hours to dry brine. Place an oven rack in the lower third of the oven; remove the other racks. Preheat the oven to 400 degrees F. Pour about half of the beer into a glass–and drink it. Place the half-empty can on a baking sheet or roasting pan and drop the garlic cloves into the can. Place the chicken on the can so it’s “standing.” (If you’re cooking for a crowd, this is a good way of roasting more than one chicken at a time.) Bake until an instant-read thermometer registers 165 to 170 degrees F when inserted into the thickest part of the thigh, 75 to 90 minutes. Allow to rest, covered in foil, while you make the Beer Gravy. Reserve 1/2 cup of the pan drippings for the gravy. Carve the chicken and serve with Beer Gravy. Melt the butter in a medium saucepan over medium heat. Add the flour to make a roux: cook, stirring constantly, until the flour is slightly brown. Whisk in the brown sugar to combine. Add the chicken stock, beer and drippings and whisk to combine. Add the soy sauce, Worcestershire and horseradish and whisk to incorporate. Season with salt and pepper. Bring to a simmer and cook, whisking, until the gravy thickens, about 3 minutes.
Yield Makes 4 servings Number Of Ingredients 4 Steps:
Grilling Method: Indirect/Medium Heat Remove neck and giblets and pat dry chicken with paper towels. Brush chicken all over with oil and season with 2 tablespoons dry rub or simply with salt and pepper. Set aside. Open beer can, pour out about 1/4 cup of the beer, and make an extra hole in top of the can with church-key can opener. Sprinkle the remaining tablespoon of the dry rub inside beer can (it might fizz up a little bit at the top, but don’t worry, that is normal). Hold chicken above the can of beer and slide the chicken over the can, making sure the legs are in front of the can. The legs will act as a tripod, steadying the chicken as it cooks. The chicken will appear to be “sitting” on the grate. Fold the wings back behind the chicken-this is called “wings akimbo.” Place chicken on the beer can in the center of the grill’s cooking grate. Make sure the legs are in front of the can, supporting the chicken. Cook chicken for 1 to 1 1/2 hours or until the internal temperature registers 165°F in the breast area and 180°F in the thigh. Remove from grill and let rest for 10 minutes before carving.
Time 1h10m Yield 6 Number Of Ingredients 15 Steps:
Preheat grill for medium heat. If using charcoal, push coals to the side of the grilling area for indirect heat. Pour stout beer into an empty 12-ounce soda can and drop Thai chilies and garlic cloves into the can. Mix brown sugar, dry mustard, garam masala, kosher salt, black pepper, cayenne pepper, cumin, cinnamon, onion powder, garlic powder, and nutmeg in a bowl. Rinse the chicken and coat the skin with the entire batch of spice rub. Place soda can containing beer mixture onto the prepared grill and sit the chicken upright onto the can. Grill chicken over indirect heat until juices run clear and an instant-read meat thermometer inserted into the thickest part of the breast, not touching bone, reads at least 165 degrees F (75 degrees C), about 45 minutes. Let chicken rest 10 minutes before serving.
Time 2h25m Yield 8 Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees F (175 degrees C). Spoon garlic powder into beer in the can. Prop the chicken, butt-side down, onto the beer can so the can goes into the cavity. Place the chicken, with the can as a stand, into a large oven-proof skillet. Melt butter in a small saucepan over medium-high heat; add garlic and cook until butter starts bubbling, about 2 minutes. Remove garlic and discard. Inject chicken with the garlic-infused butter using a baster or injector until all areas are injected. Mix brown sugar, paprika, black pepper, and salt in a small bowl. Coat chicken with brown sugar mixture. Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
