Rosemary and Garlic Beer Can ChickenPosted: November 2, 2012
Beer Can Chicken: It has to be the cooking method that makes for the juiciest, most tender chicken out there, while simultaneously being one of the most vile. If you think about it, you are basically inserting a can of beer into a chicken’s but to cook it. While being an absolutely disgusting concept, I would challenge anyone out there to find a more delicious way to cook a chicken.
I decided to use a local Alberta cider to cook this bad boy. Rock Creek makes an awesome dry cider, that paired perfectly well with the rosemary and garlic rub I came up with.
The rub was pretty straight forward. I used about a tsp each of fresh garlic, rosemary, salt and pepper, and some olive oil, to give the chicken a nice crunchy coating.
Once the chicken was seated nicely on it’s “throne” in my cast iron pan, I rubbed it all over with the seasoning, making sure to create a nice, even coating around the skin.
Here’s a back shot.
I baked it at 400 until it was nice and golden brown. While the outside got nice and crispy, the meat inside stayed nice and moist. It turns out perfect every time.
Jacquie’s Awesome Rosemary and Garlic Beer Can Chicken
You will need:
1 whole chicken
1 can of cider
1 tsp minced fresh romesary
1 tsp minced fresh garlic
1 tsp kosher salt
1 tsp pepper
2 tsp olive oil
Mix the rub my combining the rosemary, garlic, salt, pepper and olive oil. Open the cider and pour out or drink about 2 inched down the can. Remove the lid completely with a can opener. Stand the chicken upright on the can and place it in a cast iron pan. Rub evenly with seasoning mixture. Bake at 400 for about a half hour, or until chicken is fully cooked and crispy brown on the outside.