Saturday, March 6, 2010

Chicken with Style

      I came about this recipe, thanks to my brother in law, Samy.  During one of my visits to Miami, he talked to me about this apparatus that roasted the chicken with a beer inside.  I went all over Miami, looking for it... until I found it.  It is made of metal and the beer actually goes inside the chicken through its behind.
     At first, I was skeptical, but then I tried it out.  To my surprise, it was a complete success.  My kids loved the chicken and, best of all, it was a very healthy way to eat chicken.  The fat dropped to the metal plate holding the chicken, and the "pellejito", chicken skin, was crispier than any other I had tried before.   Ever since then, I began to spread the word around my family and close friends, trying to convince them to buy this "beer can chicken apparatus."  My feedback about this chicken has been excellent.  And now, it is time for me to share with you my personal and tasty recipe of Beer Can Chicken.  By the way, you may find it at Walmart or at Target at about $5.  Amazon sells them but they are a bit more expensive.

Beer Can Chicken  


  • 1 can of beer (any kind)
  • 1 whole chicken
  • fresh herbs (sage, rosemary, oregano, thyme and tarragon)
  • ground ginger
  • ground black pepper
  • Half a lemon or lime
  • 4 garlic cloves
  • Coarse sea salt
     Preheat the oven to 375 degrees.  
     Open the beer and pour a little bit in the metal plate, and then put the can in the center of the metal plate.  Set the wires in place.  Clean the chicken under running water and pat dry with a paper towel.  Position the chicken on top of the wires where the beer is already placed.  Sprinkle it with salt and pepper to taste.  I particularly like it salty, but those with heart problems should be careful.  Add the ginger all around.  Clean the fresh,  natural herbs and distribute them between the metal plate and the top of the chicken ( you can introduce the herbs in the hole on top of the chicken).  Take the lemon wedges and the garlic and do the same thing.  Place the chicken in the oven for 1 hour and a half,  until the skin looks brown or the poultry thermometer reads that it is done.
     Serve it with mashed potatoes, or with my thyme potatoes, and a well dressed mixed green salad. (I will post the potato recipe next.)
      Pinot Noir is one of my favorite wines.  So no need to explain which would be my wine recommendation for the beer can chicken.  Use your money wisely, you don't have to spend too much money on a good bottle of Pinot Noir.  If you are not a great wine connoisseur,  ask your local wine seller for advice.  That is how I discovered one of my favorites Pinot Noir, Leaping Lizard Carneros.
Good luck and Que aproveche!

1 comment:

Anonymous said...


Este innovador sistema de cocinar el pollo me fascina!!! Lo he preparado ya dos veces y una de las cosas que me gusta mucho es la piel del pollo que queda totalmente sin grasa, dorada y "crispy", sin embargo, toda la masa queda jugosa y con mucho sabor.

Mil gracias por esa receta!!!

Un abrazo,

Maru. (tu seguidora #1)

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