Cooking with Beer (A Beer Can Chicken Recipe)
Here at Beer Cartel HQ we spend a lot of time sampling new beers, as well as matching beers with different meals, but one thing we often forget to do is use beer in our cooking.
Because beer contains hops and malt, it imparts a subtle sweetness that compliments pork and chicken dishes nicely. The yeast in beer can also be used to make baked goods, while darker beers can be used in anything from gravies to desserts. The list of how you can utilise beer in your cooking is pretty much endless.
Seizing the moment a couple of weekends ago I (Richard) decided it was time to chance my arm at Beer Can Chicken. This is an incredibly simple dish and while it doesn’t lend a massive amount of flavour to the dish, it does leave you with an incredibly moist chicken. So grab a can of beer (it doesn’t need to be anything too fancy) and have a go at the dish below*. Good luck!
Ingredients (Serves: 4)
2 tablespoons vegetable oil
2 tablespoons salt
2 tablespoons paprika or other rub
salt and freshly ground black pepper to taste
1 330ml can of beer
1 whole chicken
1. Rinse chicken inside and out. Pat dry with paper towels. Rub chicken lightly with oil then rub inside and out with salt, pepper and dry rub. Set aside. Preheat barbecue to low heat.
2. Enjoy half the can of beer, leaving the remainder of beer in the can. Place can on a disposable baking tray. Set chicken on beer can, inserting can into the cavity of the chicken. Transfer the canned chicken to your barbecue and place in the centre of the grill, balancing the bird on its 2 legs and the can like a tripod.
3. Cook over low heat for about 3 hours, or until internal temperature of chicken reaches 80 degrees C.
4. Remove from grill, (careful not to spill the can and the encased chicken) and let rest for 10 minutes before carving. Serve to the rapturous applause of your guests.
*Beer Cartel cannot be held liable for any cooking disasters!