BAKED BEER CAN CHICKEN
This chicken always turns out juicy and tender with robust flavor. Are you tired of the same old boring chicken? Try this one! It is so easy to prepare and cook. There are other versions that can be cooked on the grill but we prefer ours in the oven. It's a dinner our whole family loves.
Provided by staycd
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h40m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix the garlic powder, seasoned salt, onion powder, dried oregano, salt, and ground black pepper in a small bowl; set aside. Pour 1/3 of one can of beer into the bottom of a 9x13-inch baking dish. Place the open beer can in the center of the baking dish.
- Rinse chicken under cold running water. Discard giblets and neck from chicken; drain and pat dry. Fit whole chicken over the open beer can with the legs on the bottom. With the breast of the chicken facing you, use a paring knife to cut a small slit on each side and press the tip of each wing into the slit to encourage even cooking.
- Rub the prepared seasoning mixture to taste over the entire chicken. Pat the sliced green onions around the whole chicken evenly. Some will fall into the beer, that's fine. Press the halved green onions into the top cavity of the chicken. Open the remaining beer and pour 1/2 of it into the pan under then chicken. Reserve the remaining beer.
- Bake the chicken in the preheated oven. After 45 minutes, pour remaining beer into the pan under the chicken. Continue baking until no longer pink at the bone and the juices run clear, about 30 additional minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the oven and discard the beer can. Cover the chicken with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.
Nutrition Facts : Calories 564.1 calories, Carbohydrate 20 g, Cholesterol 145.4 mg, Fat 26 g, Fiber 2.6 g, Protein 49.3 g, SaturatedFat 7.2 g, Sodium 3276.5 mg, Sugar 3.9 g
BEER BUTTER ROASTED CHICKEN
The Beer mixed with butter, makes for a fall apart delicious roasted chicken
Provided by Monika Rosales
Categories Roasts
Time 2h15m
Number Of Ingredients 7
Steps:
- 1. In a large roasting pan, spray with cooking oil, place sliced potatoes. place chicken on top.
- 2. sprinkle chicken with complete seasoning, place a couple slices of butter under the breast skin and the rest inside the chicken, along with the beer.
- 3. drizzle the top of the chicken with the olive oil and sprinkle with the paprika...tie the legs with butcher string and bake at 350 for 2 hours (depending on your oven) till cooked through and browned.
BEER BUTT CHICKEN
A whole chicken is seasoned and slowly cooked on the grill. This is a bit unorthodox, but the end result is moist, flavorful, and amazing. All you'll need is some chicken, butter, beer, and seasonings.
Provided by Barrie Tapp
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 4h
Yield 8
Number Of Ingredients 6
Steps:
- Preheat an outdoor grill for low heat.
- In a small skillet, melt 1/2 cup butter. Mix in 1 tablespoon garlic salt, 1 tablespoon paprika, salt, and pepper.
- Discard 1/2 the beer, leaving the remainder in the can. Add remaining butter, garlic salt, paprika, and desired amount of salt and pepper to beer can. Place can on a disposable baking sheet. Set chicken on can, inserting can into the cavity of the chicken. Baste chicken with the melted, seasoned butter.
- Place baking sheet with beer and chicken on the prepared grill. Cook over low heat for about 3 hours, or until internal temperature of chicken reaches 180 degrees F (80 degrees C).
Nutrition Facts : Calories 514.2 calories, Carbohydrate 3 g, Cholesterol 158 mg, Fat 40.3 g, Fiber 0.7 g, Protein 31.4 g, SaturatedFat 19.4 g, Sodium 1618.1 mg, Sugar 0.2 g
BEER BUTTER ROASTED CHICKEN
Best succulent chicken you'll ever have.
Provided by Monika Rosales
Categories Chicken
Time 1h10m
Number Of Ingredients 9
Steps:
- 1. Season whole chicken with complete seasoning powder, divide butter and put inside the chicken breast, under skin.
- 2. place in a baking pan..pour a can of beer and bake at 350 degrees for 1 hour...or till golden brown and cooked through depending on your oven,basting at least twice.
- 3. meanwhile chop the onion and parsley together and mix with the olive oil...also mix the hoisin and schiracha....
- 4. take chicken out and let rest a few minutes, shred entire chicken....pour the parsley/onion on top and serve with the hoisin/schiracha mix....Delicious....serve with rice, pasta or potatoes
ROASTED CHICKEN, WITH BEER BASTE!
This is a recipe I came up with while flatting with a bunch of boys. There was always beer in the house and I had to find something to do with it all. Hope you enjoy it! Sorry the measurements are vauge, I tend to just throw things in randomly.
Provided by Lxie7068
Categories Whole Chicken
Time 2h20m
Yield 1 Whole Chicken. Servings will depend on size of Chi, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Defrost and remove giblets from Chicken (if they're still inside). Take a sharp knife and punch holes into the flesh across the Chicken, both sides breast, wings and thighs to allow the basting to penetrate the Chicken.( At this point I tend to stuff small slivers of garlic into some of the holes to make sure the garlic flavour bakes right into the chicken.).
- To prepare the baste, first add the beer and allow the foam to settle. Add the Chicken stock, followed by oil or butter and finally adding the Garlic and herbs. You can finely chop the garlic if you like, but its more than acceptable just to smash it with the side of your knife and pop it into the baste, the flavour will be the same. Set aside.
- Cut or blend the bread slices into small chunks, remove crusts if you perfer. Dice onion and add with chopped herbs. melt butter completely and add to mixture. Taste and season to your liking with salt and pepper. (If you use salted butter, it wont need as much salt.) Squish together using your hands to mix the butter into the bread. It should stick together relatively well, not being too wet but not too dry or crumbly. Stuff into the chicken until it is slightly sticking out of the Chicken.
- Now that the Chicken is stuffed place in a Roasting dish and pour a small amount of the basting over the raw chicken. Start with the underside, and then flip it over so the breast is on top so that it will recieve the most baste.
- Cook as per instructions on the Chicken packet, adding more baste as the chicken cooks, or every 10 minutes until you have run out of baste mixture.
- Remove from oven. Place the chicken on a serving plate and cover. The remaining baste can be used to make a gravy by adding cornflour, or you can simply make a jus by boiling the baste down and sieveing the chunky ingredients out.
Nutrition Facts : Calories 1054, Fat 75.5, SaturatedFat 23.5, Cholesterol 274.3, Sodium 654.2, Carbohydrate 22.9, Fiber 1, Sugar 4.3, Protein 63.1
HOW TO COOK AN OVEN-ROASTED BEER CAN CHICKEN
Note: You can use root beer, Coke or experiment with other sodas. Or simply take an empty can and create your own flavored liquid. For example, squeeze mandarin oranges and drop them in the can and top with water to 3/4 full. Or add a combination of lemon juice, herbs and some water. This came from How To Make An Oven-Roasted Beer can Chicken. I have not tried this, posting for safe keeping.
Provided by internetnut
Categories Lunch/Snacks
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Wet Rub: Mix all together the olive oil, thyme, rosemary, sage, a bit of salt and pepper; and garlic. Rub all over the chicken.
- Dry Rub: Mix all together the paprika, kosher salt, pepper onion salt, pepper, white sugar and brown sugar. Rub the chicken with a bit of olive oil and then coat the chicken with the dry rub.
- Preheat your oven to 375 or 190.6°C You may have to remove the second rack in your oven and move the other rack lower, so that the chicken will fit in while standing upright.
- In a large bowl, apply your rub of choice all over the chicken. Rub under the wings, legs, and even inside of cavities. Leave the chicken in the bowl until you are ready to place it on your can.
- Place the can on a baking sheet or oven-safe griddle. Place the chicken over the can. Open the rear cavity of the chicken and carefully place it over the can, so only about an inch of the can is showing.
- Place the chicken in the oven and roast to an internal temperature of 165 or 73.9°C Depending on the size of your chicken, this can take about 75-90 minutes or so. Once the chicken has reached the appropriate internal temperature, let it rest for about 10-15 minutes before serving.
BEER-BRINED ROAST CHICKEN
This recipe, from the chef Adrienne Cheatham of Red Rooster Harlem in New York, pairs a whole roast chicken, brined overnight in lager, with roasted potatoes, brussels sprouts, pearl onions and sage. The resulting bird is crisp-skinned, with juicy, flavorful meat.
Provided by The New York Times
Categories dinner, main course
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Prepare the brine: In a large pot combine 8 cups water, the salt and the sugar and bring to a simmer over high heat, stirring to help dissolve the salt and sugar. Remove from heat and add garlic, leek, thyme, sage and shallots; let cool to room temperature.
- Place the chicken in a deep container large enough to hold it and the brine. Pour the cooled brine over the chicken. Pour in the 3 bottles of beer until the chicken is submerged; cover and refrigerate overnight.
- Prepare the chicken and vegetables: Heat oven to 350 degrees. Combine the brussels sprouts, potatoes, onions, chopped sage and lemon zest in a large bowl. Drizzle with oil and season with salt and pepper; toss to evenly coat.
- Remove the chicken from the brine and pat the skin dry with paper towels. Place about half of the vegetables in the bottom of a roasting pan or large sauté pan and set the chicken on top. Rub the butter evenly over the top of the chicken to coat. Pour the bottle of beer into the pan and arrange the sage sprigs in the pan around the chicken.
- Roast the chicken for 1 hour, basting every 20 minutes with the liquid in the pan.
- Increase the oven temperature to 400 degrees. Spread the remaining vegetables on a baking sheet and place on a low rack or the bottom of the oven. Cook until the chicken skin is golden brown and crisp and the vegetables are just tender and slightly charred, 20 to 30 more minutes, stirring the vegetables and basting the chicken once halfway through.
- Let the chicken rest for 10 minutes before carving. Plate chicken with a mix of roasted veggies and the vegetables from the pan. Spoon the reduced cooking liquid from the pan over the top.
Nutrition Facts : @context http, Calories 999, UnsaturatedFat 30 grams, Carbohydrate 81 grams, Fat 48 grams, Fiber 16 grams, Protein 51 grams, SaturatedFat 15 grams, Sodium 2040 milligrams, Sugar 30 grams, TransFat 0 grams
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- In a small bowl using a fork or the back of a wooden spoon, work together the butter, orange zest, coriander, and 1/2 teaspoon salt until combined.
- Rinse the chicken and pat it dry. Gently run your fingers between the chicken skin and the meat, loosening the skin while being careful not to tear it. Push the butter under the skin, as far over the thighs and drumsticks as your fingertips or the handle of a wooden spoon will reach. Massage the chicken skin from the outside to spread the butter evenly over the chicken.
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