| To Prepare:
- Wash, dry and season the chicken generously
inside and out with the rub. Work the mixture well into the
skin and under the skin wherever possible. Place in medium
bowl, cover and set aside at room temperature for 20 to 30 minutes.
- Using a 12-oz. can of your favorite beer,
pour out half the contents into a spray bottle, add the cider, olive
oil, vinegar and set aside. Take the beer can in one hand and
insert it into the ChickCan™ OPTIONAL: You may add
Worcestershire sauce, liquid smoke, minced garlic, onions, etc. to
liquid. You can also use fruit juices, colas, or wine instead
- Place the chicken over the ChickCAN™
rack and beer can, and place on the grill over indirect heat. To
prevent flare ups on the grill place the rack onto a disposable
aluminum pie pan and add 1/4 cup of water. CAUTION: Cook
with indirect heat! This method of cooking chickens does two
things: first, it helps drain off the fat as the chicken
cooks; second, the beer steams the inside of the chicken, while the
outside is cooked by the BBQ heat, making it the most moist bird
you’ve ever laid your eyes, or gums, on. We recommend
stuffing a small potato or onion in the neck opening of the chicken
to keep the steam inside.
For Charcoal Grills: Place coals on one side of barbecue
grill, cook chicken over the other side. Add 6-8 coals every 30 min.
For Multiple Burner Gas Grills: Turn gas to medium on one
burner, place chicken over an unheated burner.
For oven use: Place in a disposable pie pan and add 1/4 cup
of water. Cook at 350˚.
- Cook for 1 1/4- to 2 hours. During
the cooking time spray the chicken all around with the basting spray
several times. The chicken is done when it is dark golden brown and
the internal temperature reaches 180 degrees in the thigh.
Carefully remove the bird on the ChickCANTM rack, and place it on
heatproof counter top to rest for 5-10 minutes. Remove the
chicken from the beer can with tongs while holding the rack with an
WARNING: That aluminum can, and the liquid in it, is very hot and
can burn you.
- Give the chicken one more spritz of the
basting spray and then carve.
Serve and enjoy!
Recipe provided by Rick Browne
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