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Beer Butt Chicken

I don’t say this often, but this chicken was perfect. It was flavorful, moist, and cooked to the right temperature. I barely changed the recipe, and I can’t think of anything I would do differently. I doubled the spice rub (except for the sage) and cooked a 4.23 lb bird. I used 4 slices of bacon (one stuffed in the top cavity), and the rest draped on top. I also baked at 350 for about an hour instead of 325. I did, however, turn it down to 325 for the last 10-15 minutes so the rest of the meal could keep up. I took the chicken out when the meaty part near the thigh was at 165, and let it rest (covered in foil) on the pan for 10-12 minutes. It was still steaming when Dad carved it. I didn’t worry about crisping the skin or anything, because we’re not big skin fans. And I made sure to season as much of the actual chicken meat as possible (underneath all of the skin and inside the cavity.) I’m so proud of this chicken.

Ingredients

  • 1 (2 to 3-pound) whole chicken
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon ground ginger
  • 1 teaspoon dried sage
  • 1 teaspoon sea salt
  • 1 tablespoon freshly ground black pepper
  • 2 cloves garlic, smashed
  • 1 (12-ounce) can beer
  • 1/2 pound bacon

Directions

Preheat oven to 450 degrees F. Wash chicken with cold water and pat dry with paper towels.

Mix dry ingredients in small bowl. Rub 1/2 of the ingredients on inside cavity of chicken. Gently peel skin away from chicken and rub mixture into meat of chicken. Open beer can pour out about 1/2 cup. Drop the garlic cloves into the beer can. Place chicken, open end down, over the beer can to insert the beer into the cavity. Place chicken, standing up, in large saute pan. Place 1/3 of the bacon in the top cavity of the chicken and drape the remaining 2/3 of the bacon down the outside of the chicken. Pierce the bacon to the chicken with toothpicks.

Place chicken in the oven for 10 minutes and then lower temperature to 325 degrees F and cook for another 1 hour, or until the internal temperature in the thickest part of the thigh reaches 165 degrees F on an instant-read thermometer.

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