This is a very moist and succulent version of traditional Roast Chicken. A.K.A "Drunken Chicken", because of the use of steaming the bird from the inside using a can of beer.
Beer Can Chicken
1 Whole Fresh Chicken
1 Can of your Favorite Beer
2 TBSP of Vegetable , Canola or Olive oil (you may need more)
1 TBSP EACH of Paprika; Dried Mustard; Garlic Powder; Chili Powder; Cayenne (or adjust to your preference)
Salt and Fresh Cracked Black Pepper
1. In a small bowl, add all of the dry ingredients together and mix well.
2. Rub the whole chicken with the oil. Ensuring that you evenly coat the whole bird, so that the seasonings and spices will adhere to the skin.
3. Liberally season the chicken **inside and out** with the seasoning blend. If you need to, add more of each ingredient so that the bird is evenly and completely seasoned.
4. Drink half of the beer, or all of it, or dump it down the sink. (you don't really need the beer for the recipe) but you do need a can, half filled with liquid (beer, water etc.) so the steam it produces while it is roasting cooks and perfumes the cooking chicken. This is the key to a juicy, moist bird for this recipe.
5. Slide the can up the bottom end of the seasoned chicken carcass. (obviously it won't fit where the neck used to be, so use the other end.) Once the bird is sitting nice and snug, and balanced on the can. Place it on a baking sheet to catch the drippings.
6. Using a pre-heated oven set to 350F; Roast the chicken for approximately 90 minutes (for a 3-4 lb. bird) checking after 75 minutes. Basting the bird with the collected drippings, or melted butter every 15 mins or so (optional).
7. Roast the chicken until it reaches an internal temperature, when an instant read thermometer inserted in the thigh (but not touching the bone) reads 165F +
8. Allow the cooked chicken to 'rest' for approximately 15 minutes, tented with tin foil, to allow the juices to redistribute themselves amongst the bird. Do Not Skip This Step, resting is crucial!