I will start this post by admitting this is a Photo Fail. I really should have taken a picture of the beer can sitting under the chicken once it was roasted. The problem was I was so distracted by the novelty of using a beer can for roasting a chicken that I just completely forgot. In my defense, the photo in the cookbook is just of a roasted chicken, so maybe it’s just not that photogenic.
Beer Can Chicken is not a novelty; I’ve seen plenty of recipes for it before now. I guess the stars were aligned correctly on Sunday so that I finally gave it a try. Reader, let me tell you that it did not disappoint.
The beer of choice for this recipe was Brewdog’s Punk IPA, mainly because we still had a case left over from when Andrew visited from university (this is a miracle in itself). Unlike traditional roast chicken recipes, what the beer did was it kept the chicken incredibly moist and juicy– and that’s an understatement. It might have been the juiciest roast chicken I’ve ever made, which is saying something.
For this version of Beer Can Chicken you make a seasoning mixture, some of which you mix with butter to rub on the breasts and the rest you mix with olive oil to run around the outside of the chicken. With smoked paprika, cayenne, garlic powder and chilli powder, the seasoning mix had quite a kick but we liked it. If you wanted to get creative and all that heat is a bit much, I’ll bet you could change the mix for whatever spices you like.
But keep the beer can in the chicken. Beer is key. That is not that first, nor will it be the last, time I say that.