Beer Can Chicken

Posted on: Tuesday, December 27, 2011

As previously mentioned, on Christmas day Kyle and I cooked our first beer can chicken (also only the second meal we cooked in our new house- the first was angel hair pasta). We looked to a couple websites for some guidance, but the process is fairly straightforward and simple. It was very delicious. Maybe this will be one of our new Christmas traditions? We will have to wait until next year to find out!

What We Did:
Defrost the chicken, ours was 6-7 lbs
Preheat the oven to 375 degrees F
Rinse in cold water and take out the innards that might still be stuck to the chicken because you didn't defrost it enough because you only bought the chicken the day before because you were previously without a refrigerator
Pat dry
Season the inside, we used Weber Beer Can Chicken Seasoning; this is also a good time to pull out those last remaining giblets you missed the first time around
Rub the outside with olive oil and then season the outside
In The Meantime: drink half a can of beer, we used Moose Drool
Slide the chicken over the beer can; maneuver it so that it stays upright
Hope that it won't fall over
Fix it when it starts to tip over, getting spices and salmonella all up under your festive green sparkly finger nails
Put it in the oven and cook away for about two hours
Take it out of the oven; try to get the can out through a combination of lifting the chicken from under the wings while shaking it and tapping at the can (because you don't own tongs), all the while hoping you don't get scalded by burning hot beer/chicken juice
Carve it like a crazy person who knows nothing about chicken anatomy
Om nom nom

- From the desk of Mrs. M


  1. Every time I see this post, I think of a thing I saw on Pintrest that says "If you say 'beer can' with a British accent, you're also saying 'bacon' with a Jamaican accent".

    Anyway, looks yummy!!! Merry Christmas to you both!


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