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AS SEEN ON WCBI'S
LIVE @ 5
BEER
CAN CHICKEN
1 each Roasting Chicken (4+ lbs.)
1 cup Kosher Salt
? gallon Water
? gallon Ice Cubes
? cup Olive Oil
4 Tbsp Cajun Seasoning
1 each 12 oz. Can of beer
Rinse chicken with cold water and remove any stray parts from the cavity.
Dissolve salt in ? gallon of warm water and then add ? gallon of ice
to chill. Place chicken in large bowl or other container and cover with
cold brine solution. Place container in refrigerator and allow it to
brine for 4 hours. Remove chicken from brining liquid. Discard liquid
and pat chicken dry with paper towels. Rub entire surface of chicken
with seasonings. Open the can of beer and remove (gulp) about ? of the
beer. While holding the chicken as if it were standing, insert the opened
beer can into the body cavity. The chicken will now rest on the can
as if sitting upright. Prepare your grill by lighting a fire under one
side of the grill. When hot, set the chicken upright on the other side
of the grill so that that you are cooking with indirect heat. (If you
were to place it directly over the fire, the fat from the cooking chicken
would cause disastrous flare-ups.) Close the lid and cook to an internal
temperature of 165 degrees, using a meat thermometer inserted into the
thick part of the thigh (about 40 Ð 45 minutes). Remove from grill and
place upright on cutting board and allow to ÒsetÓ for 5 to 10 minutes
before carefully removing the beer can and carving. There will still
be very hot beer in the can so take caution when removing. If the weather
is non-conducive to outdoor cooking, use your oven at 375 degrees.
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