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Written by Erin Frustaci
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Wednesday, 28 June 2006 |
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Page 5 of 7
CHICKEN OUT
A beer for the bird and the cook
By Carole Kotkin
Knight Ridder
 Beer-can chicken is a barbecue-circuit favorite that’s been around for years. A whole chicken is roasted on the grill sitting over an open can of beer. It’s an easy technique that any novice outdoor cook can handle.
Beer-can chicken works on a simple principle: The can holds the bird upright so the heat roasts it evenly on all sides, and the beer (or other liquid) produces steam that keeps the meat moist. Indirect, medium heat from the grill produces a crisp, golden skin. A few crumbled bay leaves added to the beer will infuse the bird with a potent herbal flavor. Cooking a chicken this way also allows the fat to baste the meat as it drips away.
But before you open that beer and take a few sips, here are pointers that will give you the best results:
• A can of soda or juice can be substituted for the beer.
• Open the can with an old-fashioned church-key can opener, puncturing it twice, rather than using the pull tab, to allow the maximum amount of steam to escape.
• Blot the chicken dry inside and out with a paper towel.
• Loosen the skin on the breasts and thighs of the chicken by sticking your fingers between the skin and the meat. Then massage the spice mixture on the skin, under the skin, and inside the cavity.
• Use a skewer to poke the skin all over to render as much fat as possible.
• If you’re using a gas grill, be sure to remove the warming rack. Otherwise it’s bound to knock over the chicken when you open and close the lid.
• Keep an eye on the chicken, but don’t open and close the lid too often. Every 25 to 30 minutes is sufficient.
BEER-CAN CHICKEN
Serve this with potato salad, a green salad and, of course, icy cold beer.
- 1 (4- to 5-pound) whole chicken
- 3 tablespoons of your favorite dry barbecue rub
- 1 (12-ounce) can beer
Remove and discard the giblets and fat from the chicken cavity. Rinse the chicken, inside and out, under cold running water and blot dry with paper towels.
Sprinkle the cavity with 1 tablespoon of the rub. Rub another tablespoon all over the skin of the bird. If desired, also rub some under the skin.
Prepare the grill for indirect grilling. Place a drip pan in the center just below where the chicken will be placed.
Open the beer. Poke 6 or 7 holes in the top of the can. Pour out an inch of beer and spoon the remaining 1 tablespoon dry rub into the can.
Holding the chicken upright with the opening of the body cavity down, insert the upright beer can into the cavity.
Stand the chicken up in the center of the hot grate, over the drip pan. Spread out the legs to support the chicken.
Cover the grill and cook the chicken until meat is tender and juices run clear, about 2 hours. Using tongs, lift the chicken to a cutting board or platter, holding a large metal spatula underneath the beer can for support. Be careful not to spill the hot beer.
Let stand for 5 minutes before carving the meat off the upright carcass. Discard beer can and carcass.
Makes 6 servings. Source: Adapted from “The Barbecue! Bible” by Steven Raichlen (Workman, $18.95).
PER SERVING
- 294 calories (55 percent from fat)
- 17.6 g fat (5 g saturated, 7.2 g monounsaturated)
- 109.3 mg cholesterol
- 26.6 g protein
- 1.8 g carbohydrates
- 0 fiber
- 106.9 mg sodium
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