Beer Can Chicken is a very popular and easy way of cooking a chicken. A number of companies now produce BBQ utensils to recreate this effect; however my version works just as well and gives an added taste bonus.
Normal beer can chicken is simply case of opening a beer, sitting a chicken on it and placing it on the BBQ. Very simple but effective, however I always like to do things differently so for a different flavours I have used cider, Guinness and bitter for roasting chicken. In the US they also use coca cola but I can’t bring myself to do that!
I also like to sometimes add extras to my can: empty the alcohol into another container and cut off the top with a sharp knife and wash out the can ensuring there are no shavings of metal. Refill the can with the alcohol and add a couple of cloves of garlic and a few branches of rosemary.
Sit your chicken on the can using the legs to balance it and place on your BBQ at a temperature of about 200C – a little under 400F -for about an hour. Cooking time depends on the size of the bird, I always recommend using a thermometer and checking the internal temperature.
Cooking your chicken this way means it is barbecued from the outside, producing a nice dark and crispy skin with flavour from the rub, but is also steamed cooked from the inside by the alcohol flavoured with herbs. A guaranteed moist, juicy chicken with a surprising added flavour. An added bonus is the remaining cider and herbs can be used as a stock to make delicious gravy.
This is, in my option the best way to cook chicken. A must try!