March 29th 2014 -
One meal I love making, because it is so easy and there is always plenty left for sandwiches, is Beer Can Chicken. It can be done on the BBQ (one with a hood) or in the oven; with roasted veges or with salad and bread.
The basic concept is to steam the chicken from the inside with a can in the cavity, keeping the meat moist. While you can balance your chicken and can, it is much easier with a stand:
Put your stand into a tray to catch the juices during cooking, then add your can of beer, opened (and I usually wash mine first too), into the centre of the stand:
Rinse and dry your chicken, I like the flavour and ethics of free range chicken, then careful lower it, cavity first, onto the beer can and stand. This may be a little tight, so be firm but gentle.
Then put your chicken on the tray into the BBQ or oven at about 180-200 degrees.
At this point, you can add vegetables to the tray to roast. This is great for a winter dinner and the juices coming out of the chicken will keep the veges moist and help them cook with a lot of flavour.
Cook until the skin is crispy and chicken is cooked, about an hour and a half – a meat thermometer is an easy way to check. Carefully take the chicken off the can and stand and carve.
If you don’t want to use beer, you can use another can of drink – coke, lemonade, cider, or anything else you can think of.
I have one of these stands to give away, you can earn an entry by commenting on this post, by Liking my Facebook Page, or