Beer Can Chicken
This weekend was pretty busy for me. Friday night Lauren had a going away party for some friends which made for a late night. Then Saturday we helped them move their stuff on to a truck, which is always longer and more tedious than you mentally prepare for. Saturday night we were scheduled to babysit an infant but that got scrapped at the last minute. Not that I'm doubting the story we were told by the parents, but I get the feeling that fate stepped in and said "Ba is not ready for that just yet. Sure it seems like a good idea to him now, but he's not going to know what do after 25 minutes".
Sunday was good. I watched Spain whip New Zealand 5-0 in the Confederations Cup, played outside, made a meal I've been wanting to try for a while and then watched The Pursuit Of Happyness backwards. The movie was on TNT back to back, but the first time through I only caught the second half of the movie. Then when it restarted I decided to watch the first half. Watching that movie in this manner really takes some emotion of the storyline. Rather than feeling sad about Chris Gardner being homeless you just watch and say "whats that stupid thing he is lugging around with him everywhere?" and "he seems like a smart guy, I wonder how he got homeless". I sort of recommend it.
Anyhow, for dinner Sunday I made beer can chicken. It was quite simple:
- 1 fresh roaster chicken (4-5 lbs)
- 5-6 tsp McCormick Grill Mates Chicken Dry Rub
- Olive Oil
- 1 12 oz can of beer
Remove the giblets (they are wrapped in paper, resting inside the chicken cavity). Rinse the chicken, pat it dry with paper towel. Rub the chicken skin and cavity with oil. Then sprinkle/rub with 5 tsp of seasoning (4 on the exterior, 1 inside the cavity). Take a large sip (3-4 oz) of beer. Pour the 6th teaspoon of seasoning in the beer and set it down in a roasting pan.
Slide the chicken on top of your beer can. Amazingly it fits very snugly. Just adjust the rib cage so it gets over the lip of the can and then position the legs for added stability.
Roast at 350 for about 90 minutes, or until the internal temperature of the chicken reaches 165 degrees.
It was pretty good. The chicken was very tender and flavorful. The meal was very cheap and simple, I think it cost me $9 total, including the dry rub and a box of rice. But ultimately it suffered from the same issues as any whole/rostisserie chicken meal. How much work do you really want to do to separate skin from chicken and chicken from bone in order make yourself a plate of food? And what do you do with the leftovers?
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