Originally Posted by deepsouth
use a ceramic "chicken sitter" and a full flavored beer (double ipa, porter, stout....).
i disagree that it's just a novelty procedure.
I agree with this. We do a dozen beer can chickens a year. I can taste the beer. We do it hot and fast though....so I am not sure if that causes it to steam more or the beer to boil over.
I've done it with hard cider at 300 and I guarentee you that the cider favors the chicken. My wife even asked if I switched the beers around.
Don't use light beer. I can barely taste Keystone or Coors.