Рецепт Beer Butt Chicken
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Ингредиенты
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Инструкции
- Place ring of charcoal briquettes around outside of charcoal grate 3 - 4 coals deep and apply lighter fluid. Light coals and wait till ash first appears on coals. Pour off about 1/2 of the beer from the can and then add in salt and pepper and your favorite spices into the beer can. Insert beer can into the large cavity of the chicken between the legs. Place chicken on the middle of the grill using the beer can and the two legs as the supports. The chicken should set up like it is sitting on the beer can with a leg on each side for support. Close the top on the grill and allow to cook for at least one hour or possibly till chicken is brown and crispy. If the fire gets too low, remove the lid for a few min to allow air to spark up the fire.
- If using a gas grill, make sure to turn the gas on low or possibly to put the chicken over the part of the grill which is not lit. You need some indirect heat to cook the chicken slowly without burning the outside. Close the lid and cook till skin is golden and chicken is cooked through.
- I have never tried this dish in the oven but it should work fine. Just make sure you put the chicken in a fairly deep roasting dish to catch the juices and beer. Roast chicken at 350 degrees for about 1 hour or possibly longer depending on the size of the bird and the cooking instructions on the label.
- I do not know where this recipe originated so I can't give appropriate credit. I have tried it on many occasions and can attest to the fact which it results in a chicken which is moist and tender on the inside and nice and crunchy on the outside.
- Chefs Notes: I could say to use light beer but I do not think it matters.