Beer Can Chicken

Beer Can Chicken might be just the main course you are searching for. This recipe serves 6. One portion of this dish contains roughly 24g of protein, 26g of fat, and a total of 375 calories. For $1.45 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. Father's Day will be even more special with this recipe. 1310 people have made this recipe and would make it again. From preparation to the plate, this recipe takes approximately 1 hour and 25 minutes. A mixture of tarragon, garlic powder, chili powder, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a good option if you're following a gluten free and dairy free diet. It is brought to you by Jo Cooks. Overall, this recipe earns a solid spoonacular score of 54%. Fried Chicken with Beer – beer adds a very flavorful and earthly taste to so many things. Fried chicken with beer is fabulous, Beer-Brined Beer-Can Chicken, and Beer Batter Orange Crepes with Beer Caramel Sauce are very similar to this recipe.

Servings: 6

Preparation duration: 10 minutes

Cooking duration: 75 minutes

 

Ingredients:

1 can of beer, I used Sleeman's honey brown

1 tsp black pepper

1 tbsp brown sugar

½ tsp chili powder

1 tsp garlic powder

3 tbsp olive oil

1 tsp salt

1 tbsp smoked paprika

1 tbsp dry tarragon

1 whole chicken

Equipment:

oven

roasting pan

baking pan

paper towels

knife

Cooking instruction summary:

Preheat oven to 425 F degrees. Place a roasting pan on a baking dish to prevent making a total mess of your oven.Mix all the rub ingredients together.Open the can of beer and pour about of it into the roasting pan and set the can of beer in the center of the roasting pan.Clean the chicken and remove any giblets if it has any and pat it dry with paper towels.Sprinkle over the rub and use your hands to massage all the rub into all the nooks and crannies.Place the chicken upright over the beer can and drizzle the olive oil over the chicken.Bake in the oven for about 1 hour and 15 minutes or until golden and cooked through. To check to see if it's done, insert a knife into the thickest part of the thigh, and the juices should run clear.Serve with a side of mashed potatoes or my favorite roasted potatoes.

 

Step by step:


1. Preheat oven to 425 F degrees.

2. Place a roasting pan on a baking dish to prevent making a total mess of your oven.

3. Mix all the rub ingredients together.Open the can of beer and pour about of it into the roasting pan and set the can of beer in the center of the roasting pan.Clean the chicken and remove any giblets if it has any and pat it dry with paper towels.Sprinkle over the rub and use your hands to massage all the rub into all the nooks and crannies.

4. Place the chicken upright over the beer can and drizzle the olive oil over the chicken.

5. Bake in the oven for about 1 hour and 15 minutes or until golden and cooked through. To check to see if it's done, insert a knife into the thickest part of the thigh, and the juices should run clear.

6. Serve with a side of mashed potatoes or my favorite roasted potatoes.


Nutrition Information:

Quickview
375k Calories
24g Protein
26g Total Fat
5g Carbs
6% Health Score
Limit These
Calories
375k
19%

Fat
26g
41%

  Saturated Fat
6g
41%

Carbohydrates
5g
2%

  Sugar
2g
2%

Cholesterol
95mg
32%

Sodium
484mg
21%

Alcohol
2g
13%

Get Enough Of These
Protein
24g
49%

Vitamin B3
9mg
46%

Selenium
18µg
27%

Vitamin B6
0.52mg
26%

Phosphorus
202mg
20%

Vitamin A
833IU
17%

Vitamin B5
1mg
12%

Vitamin E
1mg
12%

Zinc
1mg
12%

Vitamin B2
0.19mg
11%

Iron
1mg
9%

Potassium
309mg
9%

Magnesium
33mg
8%

Vitamin K
7µg
7%

Vitamin B12
0.41µg
7%

Manganese
0.13mg
6%

Vitamin B1
0.09mg
6%

Copper
0.08mg
4%

Folate
12µg
3%

Calcium
27mg
3%

Vitamin C
2mg
3%

Fiber
0.64g
3%

Vitamin D
0.25µg
2%

covered percent of daily need
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Related Videos:

Barbecue Beer Can Chicken

 

How to Make Beer Can Chicken | Chicken Recipes | Allrecipes.com

 

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Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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