Beer Can Chicken

  Yes, it is Friday.  Why am I posting a chicken recipe on a Friday?  Actually, more of you are probably wondering why I wouldn’t be posting a chicken recipe on a Friday, since abstaining from meat on Fridays outside of lent is now optional for Catholics.  So we’ll make that another post.  For those of you who, like my family, choose to keep meat as our Friday sacrifice, I will answer the question.  I am posting this recipe on a Friday because 1) We butchered Wednesday, therefore giving me the push to post this, but I had yesterdays post for yesterday so I had to wait for today.  And 2) If you are like us on any other week of the year, you need to take the chicken out of the freezer if you want to cook it.  Or you need to buy it.  Either way, now you have some time to prepare for the weekend.  Don’t forget the charcoal!  Or, if you want to get really fancy and delicious, the hickory.  Don’t worry, a gas grill works great, too.  In fact, we have excellent results in the oven all year long, too.
Okay, to the recipe.  We were taught how to make beer can chicken by a neighbor, but the seasoning recipe was all mine.  And I will keep it that way, thank you very much, unless you subscribe to my blog.  Oh, never mind....
Beer Can Chicken
Seasoning: (Makes enough for 4 chickens)
1/4 cup brown sugar
2 Tablespoons salt
1 teaspoon onion powder
1 1/2 teaspoons garlic powder
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
(The last four ingredients can be replaced with any salt-free blend of your choice.  Penzey’s Bangkok Blend is awesome! Or, if you use a blend with salt, reduce the salt)
Other Ingredients:
Whole chickens, about 3-4 pounds each.  You want them to be able stand up on your grill on top of a beer or pop can, so make sure they are big enough, but not too big.  
Olive oil for massaging chickens
1 can of beer for each chicken. Juice, wine, or pop (soda to you ;) ) works too, but you will need a beer or pop can to stand the chicken on.  
Directions: 

1) Combine all seasoning ingredients.  Set aside. Drink some beer. 

2) Start the grill, or the oven.  If you are grilling you want it about medium heat, and if you are roasting you want your oven to be at 425º.  If you are using charcoal or hardwood, you want enough to have a medium hot fire for about an hour to an hour and a half.  You will find better grilling advice somewhere else on the internet.

3) Rinse your chickens.  Make sure there aren't any lungs or anything stuck inside.  If I butchered them, there won't be any - but you may not be so fortunate in your source.  Drink a little more beer.

4)Massage each chicken with olive oil. We used a yummy roasted red pepper olive oil in the photos. Having an assistant is very helpful in these steps - one to pour and sprinkle, one to massage. 

5) Rub the chickens generously with the seasonings.  Use your fingers to create pockets under the skin on the breasts and have your assistant pour a tablespoon in each side. You can do the same thing to the thighs. Put a little in the cavity.  Drink a bit more beer.

6) By now your can should be about 1/2 - 2/3 full, er, I mean 1/3 to 1/2 empty.  If there is too much, drink a little more.  Or pour it into a glass.  If not enough - go grab another can.  

7)You can find can racks like this one around -- I think we paid $3-$4 at Menards.  If you don't have one, no problem.  They just steady the cans in case your chickens get a bit tipsy...Put your can in the can holder, or in a roasting pan or on your prepared grill.  

7) If you are grilling, wrap the legs with foil to keep them from getting too dark.  Then stand the chickens up on the cans.  Again, an assistant is very helpful.  Bend the wingtips behind the chicken.  Just 'cause it looks so cute. It does help things to cook, too, I suppose.

8) If you are grilling, it will probably take about an hour to an hour and half for the chicken to cook.  Every bird and fire is a little different.  It's the weekend.  Kick back and enjoy the sun.  Grab an extra beer or two for flair ups.  If you can push the coals aside so you can have indirect heat, that's great.  If you can't, well, that's why we use foil.  Cover the grill.  Keep an eye on it, but don't worry too much.  If you are baking the chicken, don't cover it.  Just put the pan in the oven and bake for 45 minutes to an hour and 15 minutes.  Yes, I am just pulling times out of my hat.  You could refer to a cookbook to see how many minutes per pound at that temperature.  Or you could sit down, sip the rest of the beer, and finish your book.  Or read old Rambling Amateur posts. Or peel potatoes.  Your choice.  The chicken is done when the thighs and breast are 180º or the juices run clear.  The wings may be done a little sooner - feel free to tear them off and eat them while you are waiting.

9) Eat.  But you figured that out already.  Remember, chicken skin has many healthy vitamins, like E, D, and K.  Enjoy!    

P.S. 

I should probably mention WHY you should try this recipe.  Simple - There is no better way to cook chicken.  None.  Zip.  It comes out tender and juicy and flavorful and delicious.  It is the ONLY way to grill.  Like your grilled chicken with BBQ sauce?  No problem.  Just brush it on the chickens like you normally would - and then smile when you realize that the sauce is sticking to the chickens, not the grill.  Don't like beer?  No problem.  Use Lemon Lime Soda.  Or juice.  Or wine.  The other day, my dad forgot the cans and just stood the chickens on the can racks on the grill and it STILL turned out good (although the hickory wood he was cooking probably helped.)  In the oven, these come out like rotisserie chicken.  You can mix up the spices, too.  I highly recommend Penzey's salt free blends, like Jerk or Bangkok.  Do try the original recipe, though.  The sugar-salt-spice mix is pretty awesome on the grill.  Or in the oven.  Seriously.