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THE ORIGINAL BEER-CAN CHICKEN
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| Executive Chef/Partner Elizabeth Karmel |
| Hill Country - New York, N.Y., USA |
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| Yield: 4 servings |
| Menu Price: $8.50; Food Cost/Serving: N/A |
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| Chicken, 4- to 5-lb | 1 each |
| Olive oil | as needed |
| Kosher salt and freshly ground black pepper | as needed |
| Taste-makers BBQ rub, (optional) | 2 TBS |
| Beer, domestic, 12-oz can | 1 each |
| Instructions: |
| 1. Coat chicken lightly with olive oil and season with salt and pepper or dry rub. Reserve. |
| 2. Preheat oven or smoker to 325 degree F. Alternately, make a charcoal fire or preheat a gas grill. |
| 3. Open beer, pour out about 1/4 cup and make another hole in top of can with a church-key can opener. Place can in center of cooking grate over indirect medium heat. Sit chicken on top of beer can with drumsticks in front to keep chicken steady. |
| 4. Grill or roast chicken for 1 to 1 1/2 hours, until internal temperature reaches 165 degrees F in breast and 180 F in thigh. Remove chicken to a platter and rest for 10 minutes before carving. |
Notes: |
| Menu price is $8.50 per pound. |