Wow, big milestone today. This is my 100th post! And just looking back at what my first few posts were like, my posts have certainly improved. I’ve learned an incredible amount about cooking since starting this blog, and hopefully so have you. This recipe, though, I’ve been doing for years. The only thing that changes is what spice rub I use on the chicken. Some days it’s a simple bbq rub, but today we’ve gone fancy. I used a simple herbes de province mix (rosemary, thyme, tarragon, basil, etc) to change things up a bit, and throw a French twist on things today.
Start by preheating your oven to 350°F, then washing your chicken, inside and out, then thoroughly drying it. Don’t forget to dry inside the cavity, that’s important! Then give it a good rub all over with olive oil.
Next, grind some salt and pepper all over your chicken, then sprinkle your spices on. Make sure you rub the inside as well. You could use your favorite bbq rub here, an Italian mix, or even something as simple as crushed garlic.
Fill your beer can chicken holder with about 6 oz. of beer (the beer here really doesn’t matter, you won’t be able to taste the flavor of an expensive beer), a roughly diced shallot, and a crushed clove of garlic. Just smash it with the flat side of a chef’s knife to release the juices. You can also use an actual can of beer here, but make sure to drink half first so you have room for the garlic and shallot! (I know, the things I ask of you…)
Position your bird over the holder, and roast the chicken in the middle of your oven (or on your bbq over indirect heat).
Roast for 90 minutes, turning chicken 180 degrees halfway through, and covering the top with aluminum foil if it starts to get too brown, so it doesn’t burn. That’s it! A quick and easy beer can chicken. Now you just have to cut up your chicken.
Beer Can Chicken
- 1 whole chicken
- 2 tablespoons olive oil
- 3/4 tablespoon freshly ground salt
- 3/4 tablespoon freshly ground pepper
- 2 tablespoons herbes de province other spice mix, or bbq rub
- 6 oz . beer
- 1 shallot roughly chopped
- 1 garlic clove
Preheat oven to 350°F
Wash and dry your chicken thoroughly, making sure to dry the inside cavity.
Rub olive oil all over your chicken, including in the cavity.
Grind salt and pepper all over and inside your chicken, then repeat the process with the herbs or spice rub.
Place the garlic or shallots in a beer can chicken holder or a half filled beer can, then place the chicken on the holder or can.
Place the chicken in the oven and roast for 90 minutes, turning chicken 180 degrees halfway through. If the chicken starts to burn on top, place a square of aluminum foil on top and press it down around the chicken to shield it from direct heat.