So, I decided it was overdue for a beer can chicken. However, grilling is difficult in below freezing weather. Fear not, this can be done in the oven. Well, I have cooked several of these things on the grill, and they always turn out quite well. I was unsure how it would turn out in the oven, so of course I turned the source of all knowing, the internet, for some additional guidance. As a result, one other change was made, usually I stuff the neck cavity with an orange or an onion and seal it, but this time I decided not to stuff it and just leave it open. And just for fun, I took some photos along the way.
Preparation. Note, similar to wine, there is cooking beer and drinking beer. As this is a Beer Can Chicken, I'll let you figure out which one is which.
One of the tricks is to open the can up to allow more steam, and I put additional spices/rub in the can to give the stem a bit of aromatics.
Season the bird with whatever spices or rub you like, I also usually mist some olive oil on the skin. Looking at these pictures I see some irony in the Miller Lite line peaking out from the chicken, I am sure its appreciated.....
Some time later, out of the oven comes a perfectly cooked chicken, tender and moist. I think it was about 2 hours, time it oven isn't as important as making sure its cooked with a proper thermometer.
I think it took a bit longer in the oven, maybe on the grill my temperatures run a bit hotter, and on the grill I let the juices drip onto the hot grill where they vaporize and likely add to the flavor a bit. I didn't notice a lot of different between an open or closed neck cavity, may have to try another one on the grill to see if there is a difference. On the plus side, using the oven helped keep the kitchen warm on this cold day. Served with rice, fresh green beans and carrots. And of course, a beer.
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