Beer Can Chicken

Shopping List for 4 adults

1 Chicken like 1.5 kg
1 Can of beer like Porter/Stout
2 tbsp. Olive oil
1 tbsp. Coarse kitchen salt

Spices for a RUB:
2 tbsp. Brown powdered sugar
1 tbsp. Coarse kitchen salt
1 tbsp. Peppers mild
1 tbsp. Paprika smoked
1 tsp. Pepper Hot
1 tsp. Pepper coarsely from the mill

There is also used for the grill:
1/2 liter Smoke Mold
1 Rosemary, fresh twig
1 Thyme, fresh twig
Vertical Chicken Roaster (Option)
Or use the beer can 3/4 full of beer

Shopska salat
Romaine Salad, tomato, cucumber, onion/spring onion,
Red Pepper, Chili Pepper, Parsley, Feta Cheese,
sunflower oil/olive oil, green/black olives,
wine vinegar, salt and pepper.
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Recipe No. 119
Beer Can Chicken
The beer can chicken of 1.5 kg were given 95 minutes on my grill at 180 C.  
 

Procedure without liability: The chicken is cleaned and rinsed under running cold water and dipped with a clean towel or paper towel. The chicken is well salted inside.

Stir the spices together into a "RUB", because now the chicken has to be rubbed externally in this spice mix. The mixture should be slightly moist so it adheres to the chicken. It can be done with a little olive oil or beer. Place the beer can in the rump of the chicken and pull the legs out to the side and forward to form a tripod. The chicken is put in a refractory dish or a strong aluminum tray with a little water at the bottom. Make sure that everything does not fall over during grilling.

The chicken is first browned by indirect heat in a 225 C hot grill for approx. 30 minutes. Thereafter, the heat is adjusted down to 180 C for approx. 65 minutes. Just remember, poultry must be well cooked, the fluid must be clear and the bone must detach easily from the body as it rotates. Core temperature min. 78 C and max. 80 C.

The heat in the grill can be regulated by adding a little damp smoke mold to the coals. Rosemary and thyme can also be moistened and placed on the coals. Both parts also give a nice smoky taste.

Once you are sure the chicken is cooked, remove it from the grill and stand and rest for 15 minutes before cutting into 4 pieces.

Serving: I would recommend finding a good salad yourself - maybe Shopska salad - and a good bread. In the summer heat you could also serve a good cold potato salad, made on new potatoes.

Garnish: For potato salad, chives and tomatoes are used as well as cucumber slices.

Drinking: I will continue with the type of beer that came up in the a.. rump on the chicken.

Postscript: There may be a risk that beer cans will release "substances" when heated to 200 C. If you just try the method once on a fishing trip, I would have no qualms about eating the chicken. But if I grill chicken everyday in the garden, I'll probably buy an approved holder that works just like the beer can. (Of course I did).

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