Beer Can Chicken
The recipe Beer Can Chicken can be made in approximately 1 hour and 20 minutes. This recipe serves 4 and costs 51 cents per serving. Watching your figure? This gluten free, dairy free, and lacto ovo vegetarian recipe has 89 calories, 1g of protein, and 7g of fat per serving. It will be a hit at your Father's Day event. A mixture of beer, brown sugar, coriander seeds, and a handful of other ingredients are all it takes to make this recipe so delicious. 12 people have made this recipe and would make it again. It is brought to you by In Simones Kitchen. Overall, this recipe earns a rather bad spoonacular score of 21%. Users who liked this recipe also liked 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.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 70 minutes
Ingredients:
1 sixpack of beer
1 tbsp of beer
1/2 tbsp black pepper
1 tbsp brown sugar
1/2 tbsp coriander seeds
1/2 tbsp fennel seeds
1 clove of garlic
2 tbsp of olive oil
1/2 tbsp paprika powder
1/2 tbsp of pepper
2 twigs of rosemary
1/2 tbsp salt
1/3 tbsp smoked paprika
2 twigs of thyme
Equipment:
oven
bowl
mortar and pestle
kitchen thermometer
Cooking instruction summary:
Preheat the oven to 200 C. Make sure you remove any extra trays you have in the oven as the chicken needs to stand upright. You're gonna need some space.Open 1 can of beer and pour about 4/5 of the contents into a glass. Put the glass in the fridge and let the rest of the beer come to room temperature.Mix the oliveoil in a large bowl with the thyme, garlic and the rosemary which you have all chopped finely. Add a big tbsp of beer (from the fridge) to it and some salt and pepper. Rub the chicken with this oil mixture. Also make sure you rub it under the less obvious places (under the wings and such)Ground in a pestle and mortar your fennel and coriander seeds together with some salt and add the pepper, sugar and the paprika-types. Mix it well and rub the oiled chicken with your spice mix. Wash your hands, get the beer from the fridge and drink this while you let the oven get to temperatureAs soon as the oven has reached the right temperature put the can of beer into the chicken's behind and put the whole thing standing up on a flat ovendish. When you have a meat thermometer put that into the thickest part of the thigh and put the chicken standing up into the oven. The reason why you poured most of the beer out of the can is that the beer is now only inside the bottom part of the tin, where the chicken itself is not hanging over it. The beer will now get to the right temperature much quicker and might have some sort of steaming function.The meat needs to be at 75 C before you take it out of the oven. If you want a crispy skin leave the oven at 200 C the whole time Prefer to have juicy chicken but not so crispy skin? Turn the heat down half way to about 100 C and let it cook slower. The chicken will need at least an hour in the oven, so you have more than enough time to drink one of the other beers from your sixpack.Once the chicken is cooked let it rest for at least 10 minutes before serving. Be careful when taking it out of the oven as both the fat and the hot beer can cause serious burn wounds. Serve the chicken with roughly chopped and roasted veggies and the rest of the sixpack of beer.
Step by step:
1. Preheat the oven to 200 C. Make sure you remove any extra trays you have in the oven as the chicken needs to stand upright. You're gonna need some space.Open 1 can of beer and pour about 4/5 of the contents into a glass.
2. Put the glass in the fridge and let the rest of the beer come to room temperature.
3. Mix the oliveoil in a large bowl with the thyme, garlic and the rosemary which you have all chopped finely.
4. Add a big tbsp of beer (from the fridge) to it and some salt and pepper. Rub the chicken with this oil mixture. Also make sure you rub it under the less obvious places (under the wings and such)Ground in a pestle and mortar your fennel and coriander seeds together with some salt and add the pepper, sugar and the paprika-types.
5. Mix it well and rub the oiled chicken with your spice mix. Wash your hands, get the beer from the fridge and drink this while you let the oven get to temperature
6. As soon as the oven has reached the right temperature put the can of beer into the chicken's behind and put the whole thing standing up on a flat ovendish. When you have a meat thermometer put that into the thickest part of the thigh and put the chicken standing up into the oven. The reason why you poured most of the beer out of the can is that the beer is now only inside the bottom part of the tin, where the chicken itself is not hanging over it. The beer will now get to the right temperature much quicker and might have some sort of steaming function.The meat needs to be at 75 C before you take it out of the oven. If you want a crispy skin leave the oven at 200 C the whole time Prefer to have juicy chicken but not so crispy skin? Turn the heat down half way to about 100 C and let it cook slower. The chicken will need at least an hour in the oven, so you have more than enough time to drink one of the other beers from your sixpack.Once the chicken is cooked let it rest for at least 10 minutes before serving. Be careful when taking it out of the oven as both the fat and the hot beer can cause serious burn wounds.
7. Serve the chicken with roughly chopped and roasted veggies and the rest of the sixpack of beer.
Nutrition Information:
covered percent of daily need
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