“Chicken is boring,” a local deejay once told me. Now that’s ridiculous, for any chicken brave and willing to be plugged by an entire can of beer should be given credit. The beer butt chicken, or beer can chicken as some call it, is the American twist to the Chinese drunken chicken. It’s a great way to substitute that dry turkey at Thanksgiving or to use up that pack of cheap beer left behind from a house party. Season your chicken and carefully slip the can of beer up its back, and voila, dinner is served.
Here’s an easy recipe by the folks at OverEasy Orchard. If you think you can’t handle a bird, have it right there for $58. It’s available off the menu, so call in advance to avoid any disappointment.
Beer Can Chicken
1 Whole Chicken (1kg)
1 can of beer (Budweiser for example)
1 piece of chili
1 stalk of rosemary
20g olive oil
3g chill powder
Salt to taste
Brine the chicken overnight.
Use a 1/2 insert, pour half of the beer in it and put onto the beer can stand.
Stuff the chilli and rosemary in the can.
Mix the olive oil, chill powder and pinch of salt then season the chicken.
Stuff the beer can into the chicken.
Bake in the oven @ 180’c for 30 min.
Ready to serve.
good for 10 chickens
Lemon juice & zest from 6 lemons
6 quarts water
In a pot, mix all ingredients and bring it to a boil.
Simmer for 30 mins.
Add another 6 qt of water, chill it and it’s ready for use.