Beer Can Chicken
½ Cup Chopped Onion
5 Garlic Cloves
2 Tablespoons Olive Oil
2 Tablespoons Chili Powder
1 Teaspoon Sea Salt
1 Teaspoon Freshly Ground Black Pepper
1 Large Roasting Chicken (Approx 4 ½ Pounds)
1 Can Of Your Favorite Beer (14 Ounce Can)
Preheat the oven to 400° F and move the rack to the bottom of the oven.
Combine the onion, garlic, oil, chili powder, salt and pepper in a food processor or blender. Remove any innards or other items from inside the chicken. Rinse the chicken inside and out in cold, running water. Rub the chicken inside and out with the combined mixture. Make sure to get the mixture under the skin as well.
Open your can of beer and either drink or pour out ¼ of it. This prevents bubbling over during cooking. Punch a few extra holes in the can. Holding the can upright, place the chicken on top of the can, inserting the can as far as it will go into the cavity of the chicken. Position the chicken legs in front of the chicken to help steady the chicken. Place chicken into the oven proof pan and tent the chicken with foil for the first hour to prevent over browning. Put chicken on the bottom oven rack. Reduce oven to 350° F after ½ hour. Cook 1 ½ to 2 hours (depending on the size of your chicken). Rotate chicken at about 45 minutes.
Remove from the oven when chicken is done, use tongs and an oven mitt to separate the chicken and the beer can. Carefully remove to a separate platter and allow to stand for 10 minutes.
Pour any remaining beer into the dripping to make a sauce if you wish.
Cut up the chicken and serve. Serves 4
Recommended Cooking Times (at 350°):
2 ½ to 3 Pounds – Cook 1 to 1 ¾ Hours
3 ½ to 4 Pounds – Cook 1 ½ to 1 ¾ Hours
4 ½ to 5 Pounds – Cook 1 ½ to 2 Hours
5 to 6 Pounds – Cook 1 ¾ to 2 ½ Hours