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Beer Can Chicken in the oven (for elephanto)
Phil Vickery made this on tv quite a while ago and it make a nice tasty chicken cooked in the oven.
1 - 1.3kg or 3lb chicken
1 tbsp dark brown sugar
1tbsp paprika
1 tsp salt and 1tsp pepper
1 tsp garlic powder 1tsp celery salt
1 - 350ml / 12oz can of bitter beer
Mix the rub together in a dry bowl - drink half of the can of beer then remove the can lid. Put 3 teaspoons of the mix into the can then rub the inside of the chicken with the rest of it. Place a roasting tin, lined with foil, on the work surface and place the can in the centre of it. Carefully lower the chicken down onto the can until it is fully inserted. Carefully pull out the legs so you end up with a tripod effect, the parsons nose being one point and the 2 knuckles of the chicken being the others. Carefully place the chicken in a pre-heated over, 180c/350f for 2 1/2 hours basting every thirty minutes with the juices that run from the bird.
1 - 1.3kg or 3lb chicken
1 tbsp dark brown sugar
1tbsp paprika
1 tsp salt and 1tsp pepper
1 tsp garlic powder 1tsp celery salt
1 - 350ml / 12oz can of bitter beer
Mix the rub together in a dry bowl - drink half of the can of beer then remove the can lid. Put 3 teaspoons of the mix into the can then rub the inside of the chicken with the rest of it. Place a roasting tin, lined with foil, on the work surface and place the can in the centre of it. Carefully lower the chicken down onto the can until it is fully inserted. Carefully pull out the legs so you end up with a tripod effect, the parsons nose being one point and the 2 knuckles of the chicken being the others. Carefully place the chicken in a pre-heated over, 180c/350f for 2 1/2 hours basting every thirty minutes with the juices that run from the bird.
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