Beer-Can Chicken Indoors

The secret to a great roast chicken is keeping the breast meat moist. One modern approach steams the chicken from the inside out while it cooks. A can of beer boiling there it keeps the chicken moist. Beer, soft drinks, wine, whatever: whole books have been written about variations on the theme of beer can chicken. There are many good ones, some of the simplest are outstanding.

A beer-can chicken cooks standing up. The body cavity slides over a can of spiced beer or other liquid. The can and the chicken's two legs support the bird during cooking. Wire or ceramic stands are available for those of us who serve beer-can chicken often. You'll probably want to invest in one after trying this easy recipe.

Chicken Chili

Traditional beer-can chicken is smoked on a charcoal grill. The upright chicken is tall, and does not fit most grills. Even my big grill requires reconfiguration for beer-can chicken. Still it only does well for smaller birds. Besides, some days just aren't barbecuing weather. That's why I developed this recipe for the oven. It works for a conventional oven and is ideal for a convection oven. The skin comes out crisp and the meat comes out moist. It's not smoky when it's cooked indoors, but you can add a little liquid smoke to the beer if you like.

- 1 12-ounce can beer
- Dash cayenne pepper
- 1/2 tbsp paprika
- 1/4 tsp garlic powder
- 1 tsp chili powder
- 1/2 tsp oregano
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tbsp brown sugar
- 1 3-lb chicken
- 2 green onions chopped
- 2 cloves garlic diced
- 1 tsp liquid smoke (optional)

Open the beer. Drink half. Preheat a conventional oven to 375°F, or a convection oven to 325°F. Combine the seasonings and the sugar in a small bowl and mix well. Set the rub aside. Remove the extra goodies from the body cavity and trim the excess fat out of the chicken. Rinse inside and out and pat dry. Sprinkle two teaspoons of the rub inside the bird. Rub another tablespoon of it over the skin.

Remove the pull-tab from the half-full beer, and open another large hole with a church key. Pour the rest of the rub into the can and add the onions and garlic. Add the liquid smoke if you are using it. Slide the beer can up into the chicken's body cavity. Keeping the can upright, pull the chicken's legs forward until it can stand on its own two feet (plus the can.)

Stand the chicken up on a broiler pan in the oven. Cook until brown and cooked through, about 1 hour in a convection oven at 325°F or 1 1/2 hours in a conventional oven at 375°F. Using an instant read meat thermometer, verify the legs and thighs have reached 165°F. Remove from the oven and let rest five minutes. Remember the beer is still scalding hot. Be careful sliding the chicken off the can.

Beer-Can Chicken Indoors

Woodrow Wilson is a Caltech PhD, a Toastmaster, a husband, a father, and a grandfather. Bringing his creativity out of the laboratory and into the kitchen, he produces great new taste sensations. The best are presented in his new book The Champagne Taste/Beer Budget Cookbook. Recipes simple enough they are a joy to cook, but delicious enough they are a joy to eat. Visit his web site http://www.woodrow-wilson.com to learn more about him.

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