Cooking with beer is fun
Amy Drew: Celebrate International Beer Day with beer can chicken.
Cooking beer can chicken is undeniably fun. Even in the oven, which is what I did.
You sit the bird on the can — well, not on precisely; it’s a little more intimate than that — and its meaty, little legs dangle, forming a stable tripod that allows the skin to cook beautifully on all sides.
That’s a definite upside.
So, too, is the yeasty aroma. Five minutes after I put our little friend into the oven, the house took on the smell of baking bread. Heavenly. It was also easy — but then, roasting chicken is not rocket surgery. This method has more theater, though. And, of course, beer, which this recipe proves you don’t have to drink to enjoy on International Beer Day (Aug. 7).
The holiday is an international celebration, not specific to beer from other countries. As such, I suggest using domestic. Hyperlocal, in fact, since Central Florida’s breweries could use a boost about now.
If you’re drinking it, drink what you like. But if you’re jamming it inside a bird, there are things you might want to consider, say the pros.
“Crisp, clear American lager-style beers are great for this dish because it will complement the flavors of the chicken and seasoning,” says Glenn Closson, owner and brewer at Orlando’s Ivanhoe Park Brewing Company. “IPAs, for example, are great for drinking, but the bird might pick up too much of that flavor.”
I used Crooked Can’s Cloud Chaser because it’s what I had on hand (I grabbed a six at Publix; but you can head out to the Winter Garden brew-pub, as well). Their website bills it as “a classic, Germanstyle Hefeweizen. An abundance of wheat gives the perception of drinking a cloud laced with banana and clove.”
I get more citrus than banana, myself, but find it’s a great summery beer for drinking. Closson said it was a fine choice and it did the job beautifully.
I can’t really tell, to be honest, if beer can chicken is any better than traditional roast, but I will say that the breast came out incredibly, impressively moist and I will make it again. I used a basic recipe from Jo Cooks, rub and all. It was a fine spice mixture;
brown sugar was a nice add I don’t generally use. I’d definitely doctor it up on my next attempt — adding more heat and maybe even sweet — but it did the job.
Instructions were simple. Chicken turned out great. In fact, I made it in the morning and the whole 4+ lb. bird was gone by dinnertime. Success.
Looking for suggestions for your bird’s grill or oven seat? Chefs always recommend cooking with wine you’d drink. Logic follows it’s the same for beer, and I say SUPPORT LOCAL! Here are a few from Closson, though, since he really knows his suds.
For a more complete list of locals to support, check out the Central Florida Ale Trail website.
Park Hopper Pilsner, Ivanhoe Park Brewing Company. Sounds theme park inspired, but its actually named for the various “parks” around Orlando Winter, College, Thornton, etc. This one’s a crisp, clear Czech-style pilsner.
Miner’s Light or SoDo Blondin, RockPit Brewing.
The former is this brewery’s version of popular light beers, “only with color and it doesn’t taste like flavored water,” the site reads … the latter is RockPit’s house blonde. “These would be similar to Park Hopper,” says Closson of the beer’s effects on the chicken. “Neither are too off-the-wall. They won’t overshadow the other flavors.”
Punks in the Waiting Room, Sideward Brewing
Co. “It’s their house lager and a fine one for drinking as well as cooking,” Closson says.
Want to reach out? Find me on Facebook, Twitter or Instagram @amydroo or on the OSFoodie Instagram account @orlando.foodie. Email: amthompson@orlandosentinel.com.
Instructions
Preheat oven to 425 degrees. Place a small roasting pan on a baking dish to prevent making a total mess of your oven. (I used one pan, lining it with parchment paper to make clean-up easier.)
Prepare chicken, removing giblets if necessary. Pat dry with paper towels.
Open beer and pour about 1/4 into roasting pan. Set can in center. Mix spice rub ingredients in bowl.
Drizzle olive oil over chicken and rub all over. Sprinkle with rub, using hands to massage into all nooks and crannies.
Place chicken upright over beer can, using legs to support body — like a tripod — to prevent tipping.
Bake about 1 hour, 15 minutes, or until golden and cooked through. Check periodically to be sure the chicken not drying out, add more beer as needed. To check, insert knife into the thickest part of the thigh. Juices should run clear. Using a meat thermometer, check for an internal temperature of 165 F.
Remove chicken from pan, carefully lifting off the can (I waited until it cooled some). Have someone help if possible; it’s easier.
Let chicken rest, covered with foil, for 15 minutes before carving.