Roast for 50-60 minutes, until the juices run clear, then leave to rest for 15 minutes while you make gravy from the meat juices and the leftover beer. Carefully lift the chicken on to the empty can, and slide the tray into the oven. Take a heavy roasting tin or enamel dish and pour the beer into the middle of the tray. Season the chicken with sea salt and oil, or your choice of marinade. To cook, remove all but the bottom shelf from the oven and heat it to 210C (190C fan)/400F/gas 6½. Beer-can chickenįor the spent coffee ground rub (optional)Īt least three hours before cooking, mixall the rub ingredients (if using), then massage into the chicken both inside and out. I’ve created a rub marinade with spent coffee grounds, but, of course, you could roast the chicken plain with a little oil and sea salt rubbed into it before cooking, or indeed use any marinade of your choice. The back of the oven is hottest, so have the chicken with its breasts facing towards the front for most of the cooking time, and turn it only if you need to brown the breasts further. This will reduce the cooking time and help it cook more evenly. Either way, take the chicken out of the fridge four hours before cooking, so it isn’t too cold when you come to cook it. Season or marinade the meat the day before, or at least four hours before cooking. It’s questionable how much steam the beer can actually provides, so I suggest pouring a little into the tray, to make sure there is plenty of steam to help keep the chicken moist. So next time you find a little beer left in a can, don’t chuck it! Use this technique to upcycle it into an impressive party dish. Please share your story if you are 18 or over, anonymously if you wish. You can tell us your favourite moments in the game using the form below. With Campbell Scott, Jamie Geiger, Dan Eberle, Jesse Charles Friedman. 1 day ago &0183 &32 Share your experience. Cooking the bird upright allows the maillard reaction to work its magic, browning it on each side and creating a perfect golden crust. A Game of Chicken: Directed by Brad Grimm. When cooked with care, beer-can chicken is tender, moist and flavourful – a hat-trick of deliciousness that I want on my table. Beer can chicken with a spent coffee rubĪlthough this may look like a chicken dancing the can-can, it’s much more than a novelty. For simplicity’s sake, I’ve written an oven-roast recipe, but if you have a barbecue with a lid, I’d encourage the adventure of barbecuing this dish outside: the flavour will be further enhanced by the fire and smoke.
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