Beer Can Chicken Recipe (Oven Roasted Whole Chicken)
Beer can chicken recipe: the beer gently steams the bird from the inside while the oven crisps the skin on the outside. Follow the how to make steps, keep the heat steady, and let it rest before carving so the juices settle.
Ingredients
Ingredients
Step-by-Step Method
Preheat and dry the chickens
Heat the oven to 375°F (190°C). Pat the chickens very dry with paper towels so the skin browns nicely. If you like, add a splash of water to the bottom of the roasting pan to reduce smoking from drippings.
Prep the beer cans and set the chickens
Pour out some beer from each can (about half a can). Stand each can upright on a sturdy pan or on a rack set over a pan. Carefully lower a chicken onto each can so it sits securely and stays balanced.
Season and roast
Rub the salt and pepper all over, and work a little under the skin if you can. Roast for about 90 minutes. Aim for 165°F (74°C) in the thickest part of the thigh, and try not to keep opening the oven door.
Rest, remove the can, and carve
Let the chickens rest for 10–15 minutes. Then carefully remove the cans (hot steam inside). Carve and serve.