Beer Butt Chicken!

[grumbledoak]

I'm currently cooking this: http://allrecipes.com/Recipe/Beer-Roasted-Lime-Chi...

Not sure how it'll taste, but it looks bloody funny standing up in the oven and she's fallen over once already.

ETA-

Edited by grumbledoak on Saturday 29th March 18:05

Edited by grumbledoak on Sunday 6th April 17:31

[coolcatmaz]

how did this work out?

sounds really good, would be interesting to know.

[grumbledoak]

It was probably the best roast chicken I've cooked! Crunchy skin all over, and the flesh was so tender it was falling off the bones! You have to be a bit careful taking it out of the oven, mind, and remember that the can will be very hot. But, yes, I'll be doing that again.

[coolcatmaz]

I may just have to try that recipe should I ever get any enthusiasm back for cooking.

[celticpilgrim]

Beer can Chicken - made it myself with a can of Waddy's 6x. Season the chicken than stand on the can and cook.

Absoloutley luvverley!!!!

[colinjm]

Sounds excellent, just dont use a can with a widget in it

[Miguel38]

i made it the other day, YUMMY!

[selwonk]

grumbledoak said:

...she's fallen over once already

I'm not suprised! Probably pissed!

[grumbledoak]

I just popped another in the oven for tonight. And, what do you know, cider is not just for tramps any more!

[eightseventhree]

This sounds good and i think its going to be on trial this sunday. Is there and sort of beer to use . . what about guiness

[Don]

I have to try this...

Thanks for the heads up.

Did you all cover it in foil or just leave it?

[Plotloss]

Don said:

I have to try this...

Been thinking for this a while now.

Looks fun doesnt it?

[Don]

Plotloss said:

Don said:

I have to try this...

Been thinking for this a while now.

Looks fun doesnt it?

I have been experimenting with various chicken cooking methods including a Le Crueset, very low temperature and long cooking time as I'm on a quest for the perfect texture. Falling off the bone but not sloppy with a crisp flavoured skin to go with the moist meat.

This looks promising - and as a bonus you get the unused half can of beer!

[grumbledoak]

Nope, no foil at all, and no turning her over. Just cook for the usual 20mins/lb +20mins, then rest under foil for 15mins. Both times now, crispy skin all over but you could have carved them with a spoon! And, as noted, you get a half-pint to drink while you are doing the vegetables, so buy a decent beer!

Only points of note would be: wash the can before you use it, and you don't get good gravy from the pan so get some bisto.

eight-seven-three: I haven't tried Guinness, sounds like it might get messy. Post photos!

[Don]

We did this today. It was absolutely SUPERB! Chicken meat was totally moist and you could carve it with a spoon. The skin was crispy and delicious all over. I simply sprinkled it with a little garlic salt before roasting the bird on the top of a half full can of Stella for the usual time.

I'm looking forward to experimenting with cider/stour and so on (no widgets of course!).

Brilliant innovation!

[grumbledoak]

[Kylie]

off to buy a chicken after work and recipe printed off. This has to be the most fun cooking I have done in a while lol!!

[eightseventhree]

We didn't get round to doing this on Sunday. Ended up making home made Chicken Tika . . Done with Naan breads and rice . . was very tasty!

[AndyAudi]

I did this yesterday too, first rate will be doing it again.

Only downside was losing shelf space in the oven for the roast tatties / onions and sausages.

[markomah]

Good recipe - thanks to the OP.

I've tried it with lager and with cider and I think the latter works better. Also upped the limes to 3, chucked 2 cloves of garlic in the can and rubbed some paprike onto the skin with the salt and pepper.