Wednesday, June 20, 2007

Beer Can Chicken

My brother John first introduced us to this recipe. The idea is to impale a whole chicken on a beer can from which about 1/2 of the beer has been removed. The chickens are then placed upright on the grill (in this case a Weber, using the indirect cooking method) with a drip pan under the chicken. It creates a very moist chicken; steaming it from the inside. The dripping make a wonderful gravy to serve with mashed potatoes. Interesting flavors can be imparted to the gravy depending on the beer you use. For example, we have used Samual Adams Cherry.



Blogger Why Oxbow? said...

Yummy looking chicken there. I wonder how a Guiness Chicken would be?

1:57 AM  

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