Even though we were busy with yard improvements, I made Beer Can Chicken on the Big Green Egg on Saturday night. My son though it was a very redneck way to cook a chicken but I've got to tell you - red neck or not - it was a beautiful chicken.
I made this chicken to give away to some friends but I had made the same chicken earlier in the week for us to eat. (A test chicken) This was one juicy chicken.
Let me start by saying that I am NOT a beer drinker. I hardly ever buy it so needless to say, I headed into the grocery store blindly. The recipe that I was using recommended using a 16 ounce beer can to support the weight of the bird so I bought the first 6 pack of 16 ounce beers that I found. Good thing my dad is coming for a visit soon to drink up the rest of the beer.
This recipe came from the March/April 2009 issue of Cook's Illustrated. I've never tried to cook a chicken like this before so I thought I would give it a try. (hense the test chicken) I modified the recipe a little so I could cook it on the Egg but I thought it worked out pretty well. The hardest part was getting the chicken off of the can.
Glazed Roast Chicken Glaze
1 whole chicken 1 teaspoon cornstarch
5 teaspoons kosher salt 1 Tablespoon water
1 teaspoon baking powder 1/2 cup maple syrup
1 teaspoon black pepper 1/2 cup orange marmalade
1 16 ounce can beer 1/4 cup cider vinegar
2 Tablespoons butter
2 Tablespoons Dijon mustard
1 teaspoon black pepper
Cut 4 1” incisions in chicken breasts. Use metal skewer to poke holes in breasts and thighs. Combine salt, baking powder and pepper. Pat chicken dry with paper towels and rub with salt mixture. Refrigerate uncovered 30-60 minutes. Heat Big Green Egg or oven to 325. Open beer and pour (or drink) 1/2 of the beer out of the can. Spray can with cooking spray. If using a Big Green Egg, put the plate setter over the grate, upside down. Center a disposable aluminum pan over the plate setter. Put the can of beer in the middle of the pan. Slide the chicken over the beer can.
This chicken smelled and looked fabulous. I can't give you my opinion on taste because I gave this chicken away but I can tell you that the test chicken that I made earlier in the week was delicious. I didn't add the glaze to the test chicken because I ran out of time but after making this chicken with the glaze, I definitely think it was worth the extra effort. The glaze really made the skin crispy and golden brown. This recipe is definitely on my list of recipes to make again soon.
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