| The secret to a great roast chicken is keeping the | | | | - 1/2 tsp oregano |
| breast meat moist. One modern approach steams | | | | - 1/2 tsp salt |
| the chicken from the inside out while it cooks. A can | | | | - 1/2 tsp black pepper |
| of beer boiling there it keeps the chicken moist. Beer, | | | | - 1/2 tbsp brown sugar |
| soft drinks, wine, whatever: whole books have been | | | | - 1 3-lb chicken |
| written about variations on the theme of beer can | | | | - 2 green onions chopped |
| chicken. There are many good ones, some of the | | | | - 2 cloves garlic diced |
| simplest are outstanding. | | | | - 1 tsp liquid smoke (optional) |
| A beer-can chicken cooks standing up. The body | | | | Open the beer. Drink half. Preheat a conventional |
| cavity slides over a can of spiced beer or other liquid. | | | | oven to 375°F, or a convection oven to |
| The can and the chicken's two legs support the bird | | | | 325°F. Combine the seasonings and the sugar in |
| during cooking. Wire or ceramic stands are available | | | | a small bowl and mix well. Set the rub aside. Remove |
| for those of us who serve beer-can chicken often. | | | | the extra goodies from the body cavity and trim the |
| You'll probably want to invest in one after trying this | | | | excess fat out of the chicken. Rinse inside and out |
| easy recipe. | | | | and pat dry. Sprinkle two teaspoons of the rub inside |
| Traditional beer-can chicken is smoked on a charcoal | | | | the bird. Rub another tablespoon of it over the skin. |
| grill. The upright chicken is tall, and does not fit most | | | | Remove the pull-tab from the half-full beer, and open |
| grills. Even my big grill requires reconfiguration for | | | | another large hole with a church key. Pour the rest |
| beer-can chicken. Still it only does well for smaller | | | | of the rub into the can and add the onions and garlic. |
| birds. Besides, some days just aren't barbecuing | | | | Add the liquid smoke if you are using it. Slide the beer |
| weather. That's why I developed this recipe for the | | | | can up into the chicken's body cavity. Keeping the |
| oven. It works for a conventional oven and is ideal | | | | can upright, pull the chicken's legs forward until it can |
| for a convection oven. The skin comes out crisp and | | | | stand on its own two feet (plus the can.) |
| the meat comes out moist. It's not smoky when it's | | | | Stand the chicken up on a broiler pan in the oven. |
| cooked indoors, but you can add a little liquid smoke | | | | Cook until brown and cooked through, about 1 hour |
| to the beer if you like. | | | | in a convection oven at 325°F or 1 1/2 hours in |
| - 1 12-ounce can beer | | | | a conventional oven at 375°F. Using an instant |
| - Dash cayenne pepper | | | | read meat thermometer, verify the legs and thighs |
| - 1/2 tbsp paprika | | | | have reached 165°F. Remove from the oven |
| - 1/4 tsp garlic powder | | | | and let rest five minutes. Remember the beer is still |
| - 1 tsp chili powder | | | | scalding hot. Be careful sliding the chicken off the can. |
