Best Chicken Ever!
Steve made the very best yet Beer can Chicken. He cooked it on the BBQ starting out at 550F for about 4 minutes, then reduced the temperature to 400F and let it roast until the total time was 1’10” – the skin was crispy and golden. Honestly looked like the picture on the box (but we didn’t take a picture, so you’ll have to trust me). It was from partially frozen so there was some worry there, but inside was moist and juicy, including the breast meat. The joints literally fell apart, which made carving it trivial. Perfect chicken.
Inside the beer can was about 1″ of beer (we used Hieneken), 2 garlic cloves (peeled and smashed), 1 onion (quartered) and some cracked pepper. The skin was rubbed with oil.
While it rested, we did asparagus in the basket. 8 minutes, flip once. Fatter are easier to cook than skinny. The contents of the beer can devise – beer, fat and caramelized veggies, was dumped in a pot with 1½ Tbs of flour and cooked over medium heat. Once the flour had browned and the colour was consistent, I emulsified it using a hand blender. Best gravy ever! It was the onion. Freakin’ fantastic!
Will make again.
