I will give this a star rating after I try this tonight, but I had to say the only reason I tried it was out of the sheer hilarity of the instructions.
This is so simple and amazing! Tried this last night and we couldn't get enough! Thank you so much for this recipe, because even a beginner cook like myself can do it. I used a light beer, mixed some butter with the spices and rubbed it on the birds. I also injected the birds with beer, which really added flavor. This is definitely a keep!
Good! Simple. I did everything called for in this recipe - basically. Onion powder, not salt. Paprika added. Bob Chinn's Crab House Bob's Seasoned Sea Salt, rather than Greek seasoning. And I used some kind of Lite beer. I was _terrified_ I would be burned by the beer in the can, which was the hardest part of prepping the hen. Putting the can up the hen's bum, as it were. I ended up cutting the hen from around the can. It was incredibly tender and tasty. Served it with macaroni and cheese. Would have been good with lots of things - nice salad, steamed veggies, sliced on a sandwich with mayo.... Yum.
I followed this recipe exactly as written, even using the Arrogant Bastard Ale. For whatever reason it took longer than what was given as a cooking time, but well worth the wait. Nice and juicy.
I used my own choice of spices but otherwise followed recipe to the tee. Absolutely perfect. No thinking. Simple.
Genious! It reminded me of my father's Caribbean cooking. I have finished eating and am currently waiting for a standing ovation from my husband :)
This came out amazing!! I used Beck's dark beer poured into a soda can. I also made my own greek seasoning and also coated chopped veggies with the seasoning and oil and spread it around the chicken to get an instant side dish. So easy to make and so delicious! (and definitely my favorite directions ever, hands down!)
This turned out really good despite my changes to the recipe. I didn't have any dark beer handy so I used what i had on hand, Hornsby's Hard Cider. After putting the bird on the can, I sprayed it with a little butter and then seasoned it. The butter helped the seasoning stick to the bird. For seasoning I used a Southwestern blend, Garlic Powder and Black Pepper. The skin was nice and crispy and the meat was so tender it was almost falling off the bone. The Hornsby's gave it a slightly sweet tang that contrasted nicely with the peppery spice of the skin. It was very good, but next time I definitely will have a good dark ale handy for a more robust flavor. Excellent!
This was so good. I had four of these li'l suckers standing in my oven and they cooked perfectly. Thanks for the tip about the dark beer. We used Guiness and it was fabulous! I'm so going to try chicken next!
Take this to the next level! I do beercan chickens (fresh chicken whole fryer) about 4 or 5 times a year, 3 to 4 at a time on the smoker. I wash the insides of the thawed bird really well with cold water and dry with papertowel inside and out. I use Quebec seasoning inside liberally. I brush the outside with either drawn butter, or extra virgin olive oil, then finish the outside with the seasoning, making sure to sprinkle under the wings in between the legs and body. If I bought them frozen, I inject the whole bird with drawn butter! It is tasty!! With the kiss of smoke on the small game hen, come on!! Now its off the chain, moist and delectible!!