Beer can chicken al forno
- Energy Kcal 608
- Carbohydrates g 38.1
- of which sugars g 11.6
- Protein g 41.5
- Fats g 29.4
- of which saturated fat g 10.5
- Fiber g 4.2
- Cholesterol mg 199
- Sodium mg 1788
- Difficulty: Easy
- Prep time: 30 min
- Cook time: 50 min
- Serving: 4
- Cost: Low
- Note plus 2 hours of resting
PRESENTATION
Beer can chicken is one of those American dishes that really grabs your attention, especially when you see a whole chicken perched right on top of a can. It's a bit of a show at the table, but it is not just about looks—this beer can chicken recipe makes a moist, super flavorful bird with skin that's all crispy and golden in the oven. And look, you don’t even need a grill—oven roasted beer can chicken is just as juicy and tasty, right from your own kitchen. Here's the thing: that open beer can, stuffed with rosemary, sits under the chicken as it cooks. The beer slowly steams into the meat. It's genius. And the double-bottom pan? It catches the fat, keeping things from getting greasy while making sure every bite stays tender inside. Folks in the US love to rub their chicken with a spicy beer can chicken seasoning or inject a rich mix of broth and Worcestershire sauce, which really really amps up the flavor and keeps the chicken extra moist.
Trying this beer can chicken in oven brings a fun, kinda different method to the regular roasted chicken game. You'll spot regional twists on this all across the States—some people swap out beer for cider, and others get wild with the rubs, tossing in everything from garlic to smoked paprika. For anyone who's never made a baked beer can chicken before, you'll notice right away how the juicy, tangy flavor just seeps into the meat—especially in the thighs and drumsticks. So so good. The skin gets that awesome crispy bite that people always hope for, and the aroma from the rosemary and beer makes the whole kitchen smell amazing. Plus, since it's cooked in the oven, you don't have to mess with charcoal or the weather, and the clean-up is pretty simple thanks to that clever roasting pan. Whether you are cooking for family or trying to impress at a weekend hangout, this beer can chicken has a knack for making dinner feel like something special. Give it a shot and you might end up making it your go-to way to get a moist, super-flavorful roasted chicken every time. For real.
INGREDIENTS
- Ingredients for the Chicken
- Chicken 2.2 lbs (1 kg) - (whole)
- Butter 2 tbsp (30 g) - (melted)
- Blond beer 11.2 oz (0.33 ml) - (lager)
- Rosemary 1 sprig
- for the Rub
- Brown sugar 0.1 cup (20 g)
- Sweet Paprika 3 ⅛ tbsp (15 g)
- Oregano 1 pinch
- Salt 2 ½ tsp (15 g)
- Black pepper to taste
- for the Injections
- Meat broth ¾ cup (200 g)
- Worcestershire sauce 0.7 tbsp (10 g)
- for the Potatoes
- Potatoes 1.5 lbs (680 g) - (4 whole)
How to prepare Beer can chicken al forno
To prepare the oven beer can chicken, start by preparing the Beef Broth, then proceed to make the rub. Place the brown sugar 1 in a mortar and begin to grind it with the pestle. Once you have a fine powder, add the paprika 2 and grind again. Add the oregano and grind 3.
Add the chili pepper 4, salt 5, and pepper 6, continuing to grind. The mixture should be very fine.
Dip a brush in the melted butter and lightly drizzle it over all parts of the chicken 7. Then begin to sprinkle the rub over the entire surface 8, both outside and inside the chicken, and massage well with your hands so that the aromas penetrate the fibers to flavor the meat 9. Wrap the chicken in plastic wrap and let it rest in the refrigerator for at least a couple of hours.
For the injections: take the previously prepared and cooled meat broth and add the Worcestershire sauce, draw the liquid with a meat syringe and inject it into the chicken's muscles 11, extracting the syringe as you insert the liquid. This movement allows better distribution of the liquids inside. During the injection, the tissues will swell, indicating a correct infiltration of the liquids. A large part will still be lost but the result will be very moist and juicy meat. Pour the beer into the central part of the special chicken cooking tray with the can, and add a sprig of rosemary 12.
Place the chicken in the holder 13 and bake in a preheated static oven at 383°F for about 45/50 minutes. A quick side dish can be made with baked potatoes. Wash the potatoes well, and without removing the skin, wrap them in aluminum foil (14-15), then place them on a second tray to be placed on the lowest rack of the oven. Cook together with the chicken for the same time and at the same temperature.
After about 50 minutes, remove the chicken 16 and the potatoes 17 from the oven. Serve your oven beer chicken still hot and accompany it with wedges of baked potatoes 18!