Family Recipes Cookbook

The cookbook I never got around to finishing…

Beer Can Chicken 12/25/2009

Filed under: Grill,Karin DeArmas,Main Course,Reijo Pitkanen — kdearmas @ 11:25 PM
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Beer Can Chicken

The main reason we make this is to make Chicken Stock, but it’s a great meal in and of itself.


Whole Organic Chicken

Cheap beer (PBR, Ranier Beer, etc.)

Rosemary, garlic, or other savory

Salt, pepper, and seasonings of choice


Cut off the top of the beer can (be careful)

Drink a few swallows of beer (be careful)

Put fresh rosemary, garlic cloves, or other savory of your choice to the beer

Remove giblets and other bits from within the chicken (you can reserve these for stuffing later if you have a recipe for it or if Adrienne posts her friend’s giblet stuffing recipe here)

Rub the chicken with salt, pepper, garlic pepper (or other seasonings of your choice)

Lower the chicken onto the beer can (could not find a way for that not to sound a bit sexual), be careful of the ragged beer can edges but ensure the chicken can sit upright on the beer can base.

Heat up the grill on high on both sides. Make sure it gets good and hot.

Once hot, turn off one side of the grill, leaving the other side on high.

Place the chicken on the beer can base on the off side of the grill.

Cook for one hour.

A great and easy side with this is winter squash (butternut, acorn, etc.). Simply cut the squash in half, scoop out the seeds, place in a roasting pan—flesh side down—in about 1-2 inches of water. Place the roasting pan on the hot side of the grill for ~1/2 hour (depending on the squash, butternut takes longer)