Beer can chicken advice
 

Hey people. I did my first beer can chicken last night, I really enjoyed the way the chicken came out, real tender and juicy with a nice skin, but the meat did not taste much like beer. When I took the can out it was just about full (I put it into the chicken full), should I have emptied some beer out first to get it to penetrate the chicken faster, or am I just missing something all together, haha. I used Tony Chachere's on the chicken. The other photo is of some boneless skinless thighs, they were gifted to me otherwise they would've been bone in, regardless they made tasty little snacks.

Thanks for any input.

Try heating the beer to 200 degrees first. Beer can chicken is a myth though, I'd rather spatchcock it.

The beer can chicken was debunked recently. Has no bearing on adding moisture or aromatics.

Think about it - a cold bird sitting on a vessel of liquid which doesn't even come close to steaming/simmering temperatures when the birds are done 165-185.
Next time - check the temp of the liquid, too.



The chicken looks awesome, tho... nice job.

Custom, I tried it a couple times and had the same results as you: great juicy chicken with crisp skin, but no additional flavor. Plus I had a few scalds from trying to de-beercan the bird after the cook. I basically gave up on the idea, and then found this write-up that supported what happened with my cooks (chicken is my favorite thing to cook/eat):

http://www.amazingribs.com/tips_and_...n_chicken.html

Chicken is my favorite meal, bar-none. There are much better ways that beercan.

Everybody pretty much covered it: the beer can chicken is more so about presentation and novel than flavor. Your best bet would be a beer marinade or a spatchcock-baste.

I have tried this before chicken turned out great, no different taste that I could tell. I did drink about half of the beer first and then threw in some spices in the beer.

use a ceramic "chicken sitter" and a full flavored beer (double ipa, porter, stout....).

i disagree that it's just a novelty procedure.

You could also try a turkey cannon (why should turkeys have all the fun).

http://www.campchef.com/infusion-roa...ey-cannon.html

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.

not the best photography or writing (even a couple typos), so forgive, but this explains why i disagree that it's a novelty.

http://deepsouthegging.wordpress.com/

I also disagree that it's only a novelty. However, I do mine hot and fast with a stainless steel chicken holder that a friend of mine makes out of 1/4" plate and 2" pipe. I also use a good strong beer. I can taste the beer and the bird's always moist with a crisp skin. The leftovers make great pot pies and pasties too.

I was wandering if this roaster would be better than the sittin chicken
Vs .
http://www.fredsmusicandbbq.com/Sitt..._p/bgescst.htm

Drink the beer stuff the empty up the chickens Butt cook as normal the chicken don't know the difference.

Werd! :mrgreen:

I use a chicken stand and like the results of cooking the whole chicken upright. I don't mind spatchcocking one, but I've used the stand in the kitchen oven with good results, too. Never got much result from beer, but I do know plugging the neck with a potato or onion allows any moisture to stay inside. (Or pin the skin over the neck opening)