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rosemary beer-can chicken

May 14, 2014

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This recipe is one that was passed and shared with me from my grandpa several times over the years. After I received a specialized “beer can roaster” in the mail, I knew it was time to try this recipe out and oh my, it did not disappoint. The best part is after initial prep this recipe is relatively simple and just sits in the oven for a couple hours.




1  whole chicken

2 tablespoons olive oil

2 tablespoons salt

1 teaspoon black pepper

3 tablespoons of your favorite dry spice rub

2-3 rosemary leaves

1 can beer (preferably and irish stout)

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Preheat oven to 375 degrees. Rinse chicken inside and out, and pat dry with paper towels. Rub chicken lightly with oil then rub inside and out with salt, pepper and dry rub. Set aside.

Open beer can and make only half full. Place beer can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can (or you can use one a roaster). Transfer the bird-on-a-can to a pan. Add rosemary around chicken in pan and place in the center of the oven.

Bake the chicken in the preheated oven for an hour.  Continue baking until no longer pink at the bone and the juices run clear, about 30 additional minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the oven and discard the beer can if used. Let the chicken to cool in a warm area for 10 minutes before slicing.


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