Beer Can Chicken
We brought this tailgate barbecue classic indoors and got the same juicy results in the oven. Rich poultry flavor is enhanced by the herbed vapor from a single can of lager in a simple and wonderful departure from basic roasted chicken.
1 (4- to 5-pound) chicken
1 (12-ounce) can lager
1 sprig fresh rosemary or parsley
1 bay leaf
prep: 10 minutes
total: 1 hour 15 minutes
instant read thermometer
tongs or heat-proof glove
small roasting pan
1. Trim the excess fat and skin from around the cavity of the chicken. Season the bird generously inside and out with salt and pepper. Preheat the oven to 350F for a conventional oven, and 325F for a convection oven. Put 1 oven rack in the very bottom position, and remove the other racks.
2. Open the can of beer and pour out 1/2 cup; bruise the sprig of rosemary, or fold up the parsley and put them into the can of beer with the bay leaf. With a can opener, punch another opening in the lid of the beer can.
3. Position the chicken sitting upright over the beer can on the small roasting pan. The pan should be sufficiently sturdy enough to hold the chicken in an upright position.
4. Put the chicken into the oven, and bake for 40 minutes. Change the oven setting to broil and cook for another 15 to 20 minutes, until an instant-read thermometer registers 165F in both the thickest part of the breast and the thigh.