Oven Beer Can Chicken

Have you ever made a beer-can chicken?  They are absolutely wonderful, so so so moist with incredible flavor!  Generally, these are done on a grill, but ours isn't large enough to accomodate the can and chicken.  So I looked on-line for an oven version and believe me, this is every bit as good as the grilled version.  Plus, I happened upon this can holder some time ago and just got around to using it.  The recipe came from www.ovenbeercanchicken.com.

BEER CAN CHICKEN

Before you begin to cook your chicken, you will want to ensure that it has been thoroughly seasoned.  You can purchase a rub or season from your local store, or you can make your own.  Here is a recipe for Beer Can Chicken Rub that will ensure your chicken is seasoned to perfection.

Beer Can Chicken Rub (I used half of the rub for this chicken, so I have enough left for another chicken)

2 Tbsp paprika
1 1/2 tsp brown sugar
1 1/2 tsp sugar
1 tsp salt
1 tsp cayenne (I only used 1/8 tsp)
1/2 tsp celery salt
1/2 tsp pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp dry mustard

Combine all ingredients in a jar.  You can store the rub in an airtight container for up to six months.  Make sure to shake the rub thoroughly before using.

Wash the whole chicken thoroughly, and remove all innards.  Be sure to pat the chicken dry.  Next you will use the rub on the inside and outside of the bird.  You will need one can of beer that has been set at room temperature.   Open the tab, and also use a bottle opener opening a couple more holes (this helps the beer escape while it cooks).  You will need to empty out some of the beer.  Make sure that half of the beer is left in the can.  You can add some (2-3 Tbsp) of the Oven Beer Can Chicken Rub through the holes to flavor the beer.

The next step is to place the chicken over the beer can.  Holding the chicken upright, place the chicken over the beer can until the can is snugly fit inside the chicken.  The chicken is then placed into a roasting pan to prevent any drippings from falling into the oven.  You can also use the drippings to create your gravy.  If your chicken is unstable, you can use skewers to help it stand.  Roast in the oven at 350 for 2 hours (mine took about 1 hour and 15 minutes.....I used a thermometer inserted into the thigh until it reached 170), or until the skin is crisp, the chicken meat is done, and the juice runs clear.  You don't need to baste the chicken; the beer will ensure that the chicken remains moist.  Remove the chicken from the oven and separate the chicken from the beer can.  Let stand ten minutes before carving.  (You can also use a wedge of apple or orange to block the neck-cavity hole).