Friday, June 27, 2008

Beer Can Chicken

By request recipes using beer.

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Title: Basic Beer Can Chicken
Categories: main dish, poultry, chicken
Yield: 0 servings

1 whole chicken - (3 to 4 lbs)
1 cn beer - (12 oz)

Apply your favorite spice rub, if desired, under and on skin of one 3- to
4-pound whole chicken. Add salt and pepper to taste.

"Stand" the chicken onto an open beer can (filled halfway with beer or
seasoned liquid from the article in the August issue) so that the can is
inside the cavity. Stand upright on grill. Grill, covered, over indirect
medium heat (see specifics below) until an instant-read thermometer
inserted into the thickest part of the thigh reads 175 degrees.

For charcoal grill: Rake hot coals to the sides and roast chicken over
drip pan containing a half an inch of water for one hour. Add 12 more
briquets; leave uncovered until smoking. Recover and continue cooking.

For gas grill: Leave one burner off and put chicken over unlit burner for
cooking time.

This recipe yields ?? servings.

Comments: Here's a grilled chicken technique that's become a cult hit with
backyard barbecue masters.

Source:
"Bon App├ętit, July 2005"
S(Formatted for MC8):
"04-06-2006 by Joe Comiskey - Mad's Recipe Emporium"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories
from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol;
0mg Sodium. Exchanges: .


Nutr. Assoc. : 0 0

Contributor: n/a

Preparation Time: 0:00

NYC Nutrilink: N0^00000,N0^00000

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