- Servings: 4 – 6
- Preparation Time: 15 minutes
- Total Cooking time: 20 minutes to the lb (varies on weight of the chicken)
Yes, yes. I know, what a cheesy way to say beer can chicken. But this is a delicious way to serve a perfectly moist and flavorful roast chicken, with very minimal preparation for the results you achieve. This is a great twist on the traditional Sunday roasted chicken. And it is an even better way to find an excuse for the chef to sneak a nip of beer while he is preparing dinner.
|4-6||lb||chicken (small roasting hen or large fryer)|
|12||oz||can Beer (use a quality light colored American pilsner)|
|2||cloves||garlic, peeled and cut in half|
|8||oz||thick sliced bacon|
|3||tbsp||Butter or margarine|
|2||tbsp||chicken gravy powder|
|Celery salt, pepper to taste|
Rinse the chicken under cold water and pat dry with paper towels. Next, gently pop the skin away from the meat around the breasts and thighs. Combine the butter, garlic powder, chicken gravy mix, paprika and seasonings and mix well. Spread the seasoned butter everywhere you can underneath the skin. Next, open the can of beer and pour about ½ cup out into another glass and drink, so as not to waste perfectly good beer. Place the cut garlic into the beer left in the can and then place in the center of a heavy cast iron skillet or roasting pan. Slip the chicken over the beer can so it fits in the cavity with the legs down on top of the beer can. Tuck 1/3 of the tops of the bacon strips into the neck end of the chicken and lay down over the top of the chicken skin and hold to the chicken with toothpicks. Place in a preheated 375 degree oven and roast 15 minutes, then lower the heat to 325 and slow roast another 1 ½ – 2 hours depending on the size of the bird. Or until a meat thermometer inserted into the thickest part of the breast reads 165 degrees. Remove from oven and lift the chicken off of the beer can, set on a carving board and let rest at least 5-10 minutes then carve and serve with rice or roasted potatoes.