Beer Can Chicken

[coinflipper_21 (imported)]

If you have one of those old Century domed, stove top, roasters with the basket in it you can wash and season your chicken ( patting with salt and pepper is fine with maybe a few garlic cloves and a coarsely chopped small onion loosely stuffed in the cavity), put it in the basket, bring a cup of water to a boil in the bottom of the roaster pour in a bottle of beer ( I prefer a dark beer for this.), put the basket in the roaster and put on the lid. Turn the heat down to a fast simmer and in 45 minutes to an hour and a half, depending on the size of the chicken, you have a savory, moist chicken steamed in beer with the meat practically falling off the bone.

The same method can be used to produce a tender, but not fatty, beer steamed corned beef. Throw the contents of the packet of corned beef spices in the water before adding the beer.

[Dave (imported)]

That sounds good. Have you ever tried it with white wine? I'd be interested in knowing.

[transward (imported)]

If you have one of those old Century domed, stove top, roasters with the basket in it you can wash and season your chicken ( patting with salt and pepper is fine with maybe a few garlic cloves and a coarsely chopped small onion loosely stuffed in the cavity), put it in the basket, bring a cup of water to a boil in the bottom of the roaster pour in a bottle of beer ( I prefer a dark beer for this.), put the basket in the roaster and put on the lid. Turn the heat down to a fast simmer and in 45 minutes to an hour and a half, depending on the size of the chicken, you have a savory, moist chicken steamed in beer with the meat practically falling off the bone.

The same method can be used to produce a tender, but not fatty, beer steamed corned beef. Throw the contents of the packet of corned beef spices in the water before adding the beer.

This method will give you moist flavorful meat, but it will leave the skin limp and inedible, Since a large part of the fat is in the skin, that may be good for your diet. The advantage of the beer can recipe is that the beer steams the chicken from the inside, while the dry heat of the oven or grill can render fat and crisp the skin. For a lot of us t

he skin is the most flavorful part and damn the cholesterol.

That sounds good. Have yo

u ever tried it with white wine? I'd be interested in knowing.The method work well with a wide range of liquids. The French have Coq au Vin (in red wine) a white wine variation. Try it with Apple cider and dried apples, Sherry and ham, pomegranate juice and walnuts (an ancient Persian recipe), tomato sauce (Italian), preserved lemons and olives (Moroccan) Feel free to improvise with what you have on hand.

I do recipe testing on a volunteer basis for Cook's Illustrated magazine.. The beer can recipe was one I tested before they published. Needless to say, I gave it a maximum star rating.

Transward