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BEER CAN CHICKEN
cook:
1 h
694,562 views Who says we’re the only ones who should enjoy a refreshing beer while cooking? Do your tastebuds a favor and slip your chicken a tall one next time you’re on dinner duty.
8 servings
US
original
metric
INGREDIENTS
DIRECTIONS
INGREDIENTS
can For the Beer Chicken
1 whole (3 lb) chicken, defrosted if necessary
kosher salt as needed
freshly ground black pepper as needed
3 tbsp light olive oil, divided
1 can (16 oz) beer of choice
8 garlic cloves, smashed and divided
1 bay leaf
1 lb baby potatoes, halved
12 oz brussels sprouts, trimmed + halved
8 oz hen of the wood/maitake mushrooms, roughly chopped or pulled apart
3 shallots, peeled + halved
1 tbsp all purpose flour (Optional)
½ cup chicken stock (Optional)
2 tbsp unsalted butter, cubed + cold (Optional)
TOOLS
wire rack
baking sheet
cast iron skillet
large greased bowl
whisk
Babish Tiny Whisk Set
Babish Measusring Cups and Spoons set
Babish Cast Iron Skillet
Babish Everyday Pan
Babish Stock Pot
Babish Frying Pan
DIRECTIONS
1.
For the Beer Can Chicken
1.
Season the chicken all over with salt and pepper.
1 whole (3 lb) chicken, defrosted if necessary
kosher salt as needed
freshly ground black pepper as needed
2.
Optionally, transfer the chicken to a wire rack placed in a rimmed baking sheet. Refrigerate the chicken overnight, uncovered.
wire rack
baking sheet
3.
When ready to cook, move the oven rack to the bottom third of the oven. Preheat the oven to 400F.
4.
Lightly coat the chicken in light olive oil, making sure to rub the oil into all of the crevasses and folds of the bird.
1 ½ tbsp light olive oil, divided
5.
Pour out all but 4 ounces of beer from the tall beer can. Place garlic cloves and the bay leaf into the beer can.
1 can (16 oz) beer of choice
2 garlic cloves, smashed and divided
1 bay leaf
6.
Arrange the chicken over the beer can, then insert the can into the cavity of the chicken. The result should look like the chicken is standing upright with about ⅓ of the beer can still visible.
can For the Beer Chicken
7.
Tranfer the chicken, still upright, to a 12-inch cast iron skillet. Transfer the skillet to the preheated oven. Roast the chicken for 20 minutes.
cast iron skillet
8.
Meanwhile, in a large metal bowl, toss together the potatoes, brussels sprouts, mushrooms, shallots, and 6 remaining garlic cloves with 1-2 tablespoons light olive oil and kosher salt.
1 lb baby potatoes, halved
12 oz brussels sprouts, trimmed + halved
8 oz hen of the wood/maitake mushrooms, roughly chopped or pulled apart
3 shallots, peeled + halved
6 garlic cloves, smashed and divided
3 tbsp light olive oil, divided
kosher salt as needed
9.
Remove the chicken from the oven and then, add the vegetable mixture to the skillet. Make sure all of the vegetables are evenly distributed.
10.
Return the chicken to the oven and roast for another 1 hour, or until the internal temperature of the thigh reaches 175 °F. Remove the chicken from the oven every 20 minutes and stir the vegetables to ensure even cooking. If the chicken finishes cooking before the vegetables are cooked through, carefully remove the beer-can chicken, then place the skillet back into the oven and allow the vegetables to roast for an additional 10-20 minutes.
11.
Allow the chicken to rest on a cooling rack for 20 minutes before carving. Make sure to reserve the residual beer left in the beer can. Transfer the cooked vegetables to a serving platter of choice.
12.
Optionally, transfer the hot skillet to the stove top. Over medium heat, stir the all purpose flour into the rendered chicken fat to form a roux. Cook the roux for 1 minute.
1 tbsp all purpose flour (Optional)
13.
Slowly whisk in the chicken broth and reserve beer from the roasting can. Simmer the pan sauce until slightly thickened, 3-5 minutes.
½ cup chicken stock (Optional)
whisk
14.
Turn off the heat and add the butter to the pan. Stir to combine then serve with the chicken and roasted vegetables.
2 tbsp unsalted butter, cubed + cold (Optional)
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