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Beer butt chicken in the oven?

16 years ago

Does this work in the oven too...or just on the grill? I mean is the flavor just the same in the end? I want to cook it tomorrow but it's too cold and rainy here to grill it.

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Comments (9)

carol_in_california
16 years ago
Mine worked in the oven but I doubt if you will get the same flavor because of the charcoal.
Try it....you may like it!
gwanny2three
Original Author
16 years ago
Thanks Carol...I will. And I'll try it again on the grill when the weather clears up!
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This is a Whole Foods recipe and it sounds delicious! Roasted chicken and vegetables Serves 6 Enjoy the inviting aroma of roasted chicken infused with a subtle zest of lemon and fragrant rosemary. Yam, carrots and red potatoes bring seasonal color and nutrition to this deliciously tender chicken dish. Serve with a fresh green salad and dinner rolls, if you like. Ingredients 1 lemon 2 sprigs rosemary 1 (4- to 5-pound) whole chicken 10 small red potatoes, halved 3 large carrots, cut into large chunks 1 yellow onion, cut in 6 wedges 1 (1/2-pound) yam, peeled and cut into large chunks 1 cup low-sodium chicken broth 1 cup white wine 2 tablespoons extra virgin olive oil Salt and pepper to taste Method Preheat oven to 425Ã¯Â¿Â½F. Pierce lemon all over with a fork. Place whole lemon and rosemary sprigs into cavity of chicken. Truss chicken with butchers' twine and place breast-side up in a large roasting pan. Arrange potatoes, carrots, onions, and yams around the chicken. Pour both and wine over chicken and vegetables, then drizzle chicken with oil and sprinkle with salt and pepper. Cover chicken tightly with foil and roast chicken and vegetables for 30 minutes. Reduce to 350Ã¯Â¿Â½F. Remove foil and set aside for later use. Continue to roast chicken, basting periodically, for 1 1/2 hours more. Transfer chicken to a platter and set aside to let rest for 20 minutes. While chicken is resting, cover vegetables with reserved foil and continue to roast for 20 minutes more. Carve chicken and serve alongside the roasted vegetables, drizzled with pan juices, if you like.
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I've had this recipe saved for 3 years but I haven't gotten around to trying it yet! But, if its from Chase, I know it must be good! Posted by: chase (My Page) on Sat, May 17, 03 at 14:12 Here is my Beer Can Chicken Recipe actually it's Steve Raichlen's from his "How To Grill" cookbook. 1 12 ounce can of beer 1 3 to 4 pound chicken 2 TBSP BBQ rub (recipe follows) BBQ Rub 1/4 cup firmly packed brown sugar 1/4 cup sweet paprika 3 TBSP black pepper 3 TBSP coarse salt 1 TBSP Hickory smoked salt 2 tsp garlic powder 2 tsp onion powder 2 tsp celery seed 1 tsp cayenne pepper Combine all the ingredients in a bowl and mix using your hands. Store in an airtight container away from heat and light for up to 6 months. For the Chicken Rinst the bird inside and out and pat dry. Sprinkle the chicken inside and out with the rub making sure to rub it in. Use about 2 tsps of the rub for inside and another 2 for outside. Open the can of beer and poke a few extra holes in the top. Pour off half the beer (I drink it!) place the remaining rub in the can with the remaining beer. Holding the chicken with the opening of the cavity at the bottom, lower it onto to the beer can so that the beer can fits into the cavity. Pull the legs forward to form a sort of tripod so the bird can stand upright on the grill. The third leg of the tripod is the can. He will look like a little headless person perched on the can.......quite a sight! LOL Tuck the chickens wing tips behind his back. Cook the chicken using an indirect heat method. To do this get your BBQ good and hot and then turn off one burner, placing the bird on the unlit side. If using charcoal move the hot coals to one side. Coook for about 1 1/4 or 1 1/2 hours or until internal temp reaches 180. Turn the bird a quarter turn every spo often to ensure even browning. When done remove from the heat using tong. Let rest 15 minutes and then carefully remove the beer can. Be careful not to spill the hot beer. The beer can be used as a base for a sauce...I don't I discard it. This chicken tastes really, really good and is very moist. It's also a fun thing for a casual BBQ.
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I am probably of the vintage of your mother in law....and since as part of my husband's perks from the farms, he got 2 hogs a year....so I cooked LOTS of pork shoulder and boston butt roasts. I would put the roast usually about 4 to 5 pounds in my covered roaster, with a lid, cover it with sliced onions and a sprinkle of salt, pop it into the oven and turn the oven on to 450, when it reached heat, without opening the door, I would turn it down to 250 and cook for 5 hours or so. It made the most delicious gravy!! There was one memorable time when I popped that roast into the 450 oven and headed off to an afternoon of bridge.....forgetting to turn it down to 250 before I left. I got a VERY annoyed phone call from my daughter who, when she came home from 5th grade, found the house full of smoke!, determined it was from the oven, turned the oven off, took the burned roast out into the yard and opened all the doors and windows....I was much chagrined!!
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gwanny2three
Original Author
16 years ago
I just realized too that we have a gas grill anyway...so no charcoal taste. Guess it wouldn't be much difference anyway!
lydia1959
16 years ago
I've done it in the oven, but never on the grill. Worked fine!
glenda_al
16 years ago
My 11 year old GS loves to ask me for beer butt chicken!
Cause he can say beer and butt without being scolded, tee hee!

Enjoy!

I always grill mine!
FlamingO in AR
16 years ago
You certainly can do it in the oven! Probably won't burn the tips of his little legs off, either. lolol

I always stuff a few bits of garlic and onion into the can and into the cavity before cooking it. Need a recipe? I swear by this one. I also have the little stands that hold a can upright. You can use apple juice if you don't want to use beer.

Beer Butt Chicken

2 whole chickens, about 3 pounds each
1 T. paprika
2 tsp. chili powder
1 tsp. oregano
1 tsp. black pepper
1/4 tsp. cayenne pepper
1/2 tsp. garlic powder
1 T. packed brown sugar
2 12 oz. cans beer
1 small onion, diced
2 cloves garlic, diced

Trim chickens of any fat. Rinse inside and out, pat dry.

In a small bowl, combine paprika, chili powder, oregano, salt, black and cayenne peppers, garlic powder, and brown sugar, mix well. Rub about a teaspoon of the mixture on the inside of each chicken. Rub remaining mixture over the surface of the chickens.

Open beers and pour off about half of the beer. Stuff the onion and garlic into the cans. Ease the chickens over the beer cans, feet down, until chickens are resting on the cans and their legs. The beer cans must remain upright at all times.

Scatter a handful of soaked hickory chips over hot charcoal that has ashed over. Place chickens and beer cans on the grill over the fire. Close lid, leaving vents open. Grill for about 2 hours or until legs and wings wiggle easily, adding 6-8 briquettes to fire every 30 minutes.

Obviously this is a grilling recipe, I cook at 325Âº in the oven for at least an hour, no wood chips. lol
gwanny2three
Original Author
16 years ago
Great....thanks for the recipe too. I have a few but they don't say to put seasonings in the can...great idea! I also have the little wire stands to hold the can and chicken upright, but have never used them yet. This will be interesting! Can't wait to try it!
msmarion
16 years ago
This sounds yummy. I've never heard of beer butt chicken, but I just buy the breast. I'm going to watch for a sale on whole chickens. Thanks for the recipe.
FlamingO in AR
16 years ago
You're welcome! Enjoy, it's so tasty and tender and sweet when it's done. And spicey, too!

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