The Beer-Can Chicken (aka Drunken Chicken, aka Beer Butt Chicken) is arguably one of the coolest chicken recipes having done the rounds over the last few years… however it’s also one of the most misleading.
There’s no need to waste beer! Whether you’re using an empty can or a can full of beer, vertical roasting drains fat nicely and you’re guaranteed crispy, tasty skin while ensuring succulent moist meat.
The Beer Can Chicken Secret
So… In this recipe, the secret is to drink the beer and then use the empty can as a stand/prop for the chicken. Using a full (or half-full as many recipes suggest) beer is just wasting beer… hell, you could use an empty cold drink can if you like, and just drink the beer because you like beer 😉
There are more than enough recipes that call for beer as an actual ingredient… but this is (un)fortunately not one of those recipes 😛
(Beerless) Beer-Can Chicken
- 1 whole chicken
- 1 can beer
- olive oil
- spices - your favourite dry chicken spice
How To Braai
- MOST NB: Drink Beer!
- Rub chicken with oil
- Cover with dry spices
- Braai on indirect heat for 60-90 minutes (until internal temp is 165°-170°F / ~75°C)
Still don’t believe me? Check out the science behind the beer can chicken over here: http://amazingribs.com/tips_and_technique/debunking_beer_can_chicken.html
*edit*: Is the science not convincing enough? How about we put the beer can chicken theory to a test?
Either way, I’d love to hear your comments and constructive criticism below… we can only improve if we know what we’re doing wrong… so please let us know.