Wednesday, July 30, 2008

Beer in the Rear Chicken

Let me start this post by saying this is the best chicken I have ever had in my life!

After the whole FN thing I thought I'd try one of the beer-can chicken recipes that Adam did on the final episode of The Next Food Network Star. I was unable to find his recipe so I used Paula Deen's. It is excellent! To the right you see a picture of my bird before cooking. One of the things I discovered at the grocery store is that you cannot purchase small cans of beer, only this big honkin one. And since I don't drink beer I couldn't justify buying a 6 pack for the smaller cans. And another note, you cannot taste the beer once this has been cooked...which is good for me because as I mentioned, I don't like beer.

Here is the recipe I used...seriously, you NEED to try this! And, you also need 3 hands at the end to remove the beer can from the chicken...or you could just dump it over on its side and quickly remove the beer can and let the chicken drain (that's what I did). Oh, and I used the whole batch of dry rub on my chicken.

Oh, and as another note...Adam on the FNS said he used 1 1/2 cups of brown sugar for his dry rub. That would have put folks into sugar shock! Seriously, don't use 1 1/2 cups of brown sugar!!

Beer in the Rear Chicken

5 pound whole chicken, rinsed and patted dry
Dry rub, recipe follows
1 (12-ounce) can light beer

Dry Rub:
2 teaspoons salt
2 teaspoons sweet paprika
2 teaspoons brown sugar
1 teaspoon celery salt
1 teaspoon dried oregano
1 teaspoon dry mustard
1 teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon chili powder
Cayenne pepper, pinch

Preheat oven to 400 degrees F.

Set up your indoor/oven "beer can chicken" roaster according to manufacturer's instructions. Rub the chicken all over with the dry rub making sure to get some around the cavity opening as well. Put the rubbed chicken in place over the beer can, on top of a roasting pan. Place the chicken in the oven and roast for 30 minutes.

Lower the oven to 325 degrees F and roast for 90 minutes basting with the chicken drippings until very, very tender. Carefully remove the chicken from the roaster and let rest 10 minutes before carving. Remove beer can from chicken.

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