We often roast a chicken on Sunday, but today Big J suggested beer can chicken. If you haven't tried cooking chicken this way I'd encourage it. Place like William Sonoma sell devices (vertical roasters) that seem to be fine, but why spend the money when a can works just as well.
Essentially you leave about half the beer in the can and place the chicken on it and roast it on the barbecue vertically. The beer steams and keeps the chicken moist while the skin becomes crispy and smoky. Yum! You could also use a regular aluminum can and fill it with wine, soda, water, etc.
We paired our chicken with local bi-color corn on the cob and a tomato, cucumber, red onion and feta salad.
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