Ingredients with Measurements:
- 1 whole chicken (4-5 pounds)
- 1 can of beer (12 ounces)
- 1 tablespoon olive oil
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 onion, quartered
- 2 garlic cloves, smashed
- 2 bay leaves
- 2 cups chicken broth
- 1 tablespoon cornstarch
- 1 tablespoon water
Special equipment needed:
- Grill or oven
- Large roasting pan
- Meat thermometer
Step-by-step instructions:
1. Preheat the grill or oven to 350°F.
2. Remove the giblets and neck from the chicken and discard. Rinse the chicken inside and out with cold water and pat dry with paper towels.
3. In a small bowl, mix together the olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper.
4. Rub the spice mixture all over the chicken, including under the skin and inside the cavity.
5. Open the can of beer and pour out half of it. Place the can on a flat surface and lower the chicken onto the can, so it stands upright with the can inside the cavity.
6. Place the onion, garlic, and bay leaves around the chicken in the roasting pan. Pour the chicken broth into the pan.
7. Place the roasting pan on the grill or in the oven and cook for 1 1/2 to 2 hours, or until the internal temperature of the chicken reaches 165°F.
8. Remove the chicken from the grill or oven and carefully remove the can from the cavity. Let the chicken rest for 10 minutes before carving.
9. While the chicken is resting, strain the cooking liquid into a saucepan and bring to a boil. In a small bowl, whisk together the cornstarch and water until smooth. Add the cornstarch mixture to the boiling liquid and whisk until thickened, about 2 minutes.
10. Serve the chicken with the gravy on the side.
Time:
Preparation time: 20 minutes
Cooking time: 1 1/2 to 2 hours
Temperature:
Grill or oven temperature: 350°F
Internal temperature of chicken: 165°F
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 20g
Carbohydrates: 2g
Protein: 38g
Substitutions for ingredients:
- Instead of beer, you can use chicken broth or apple cider.
- You can use any combination of spices you like, such as cumin, chili powder, or thyme.
Variations:
- Add chopped vegetables, such as carrots and potatoes, to the roasting pan for a one-pan meal.
- Use different types of beer for different flavors, such as a stout or IPA.
- Add a tablespoon of honey or maple syrup to the spice rub for a sweet and savory flavor.
Tips and tricks:
- Make sure the chicken is completely dry before rubbing it with the spice mixture to ensure a crispy skin.
- Use a meat thermometer to check the internal temperature of the chicken to avoid overcooking.
- Let the chicken rest before carving to allow the juices to redistribute.
Storage instructions:
Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the chicken in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the chicken on a platter with the gravy on the side. Garnish with fresh herbs, such as parsley or thyme.
Garnishes:
Fresh herbs, such as parsley or thyme.
Pairings:
- Serve with a side salad or roasted vegetables.
- Pair with a cold beer or a glass of white wine.
Suggested side dishes:
- Roasted vegetables, such as carrots, potatoes, and Brussels sprouts.
- Green salad with a vinaigrette dressing.
Troubleshooting advice:
- If the chicken is browning too quickly, cover it with foil to prevent burning.
- If the cooking liquid is too thin, whisk in more cornstarch and water mixture until desired consistency is reached.
Food safety advice:
- Make sure the internal temperature of the chicken reaches 165°F to ensure it is safe to eat.
- Always wash your hands and surfaces thoroughly before and after handling raw chicken.
Food history:
Beer can chicken is a popular American dish that originated in the southern United States. It is believed to have been invented in the 1970s and has since become a staple at backyard barbecues and tailgate parties.
Flavor profiles:
The chicken is seasoned with a smoky and spicy rub and cooked with a can of beer, which infuses it with a subtle beer flavor. The gravy is rich and savory, with a hint of sweetness from the onions and garlic.
Serving suggestions:
Serve the chicken with a cold beer or a glass of white wine.
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