BEER CAN CHICKEN
Who says we’re the only ones who should enjoy a refreshing beer while cooking? Do your tastebuds a favor and slip your chicken a tall one next time you’re on dinner duty.
Method
Beer Can Chicken Method:
Season the chicken all over with salt and pepper.
Optionally, transfer the chicken to a wire rack placed in a rimmed baking sheet. Refrigerate the chicken overnight, uncovered.
When ready to cook, move the oven rack to the bottom third of the oven. Preheat the oven to 400 °F.
Lightly coat the chicken in 1-2 tablespoons light olive oil, making sure to rub the oil into all of the crevasses and folds of the bird.
Pour out all but 4 ounces of beer from the tall beer can. Place 2 garlic cloves and the bay leaf into the beer can.
Arrange the chicken over the beer can, then insert the can into the cavity of the chicken. The result should look like the chicken is standing upright with about ⅓-½ of the beer can still visible.
Tranfer the chicken, still upright, to a 12-inch cast iron skillet. Transfer the skillet to the preheated oven. Roast the chicken for 20 minutes.
Meanwhile, in a large metal bowl, toss together the potatoes, brussels sprouts, mushrooms, shallots, and 6 remaining garlic cloves with 1-2 tablespoons light olive oil and kosher salt.
Remove the chicken from the oven and then, add the vegetable mixture to the skillet. Make sure all of the vegetables are evenly distributed.
Return the chicken to the oven and roast for another 1 hour, or until the internal temperature of the thigh reaches 175 °F. Remove the chicken from the oven every 20 minutes and stir the vegetables to ensure even cooking. If the chicken finishes cooking before the vegetables are cooked through, carefully remove the beer-can chicken, then place the skillet back into the oven and allow the vegetables to roast for an additional 10-20 minutes.
Allow the chicken to rest on a cooling rack for 20 minutes before carving. Make sure to reserve the residual beer left in the beer can. Transfer the cooked vegetables to a serving platter of choice.
Optionally, transfer the hot skillet to the stove top. Over medium heat, stir the all purpose flour into the rendered chicken fat to form a roux. Cook the roux for 1 minute.
Slowly whisk in the chicken broth and reserve beer from the roasting can. Simmer the pan sauce until slightly thickened, 3-5 minutes.
Turn off the heat and add the butter to the pan. Stir to combine then serve with the chicken and roasted vegetables.
Ingredients
Beer Can Chicken Ingredients:
1 (3-5 lb) whole chicken, defrosted if necessary
As needed kosher salt
As needed freshly ground black pepper
2-4 Tbsp light olive oil, divided
1 (16 oz) can beer of choice
8 garlic cloves, smashed + divided
1 bay leaf
1 lb baby potatoes, halved
12 oz brussels sprouts, trimmed + halved
8 oz hen of the wood/maitake mushrooms, roughly chopped or pulled apart
3 shallots, peeled + halved
Optional: 1 Tbsp all-purpose flour
Optional: ½ Cup chicken stock
Optional: 2 Tbsp unsalted butter, cubed + cold