Beer Can Chicken With Garlic
- Ready In:
- 14hrs
- Ingredients:
- 16
- Yields:
-
10 pieces
- Serves:
- 10
ingredients
- 1 (4 -5 lb) roasting chickens (4 to 5 pounds)
- 1 (12 ounce) can beer, at room temperature
- 6 heads garlic
- 2 tablespoons cumin, Ground
- 2 tablespoons paprika
- 2 tablespoons brown sugar
- 1 tablespoon black pepper
- 1 teaspoon curry powder
- 1 teaspoon cayenne
- 1 teaspoon salt
- 1⁄2 teaspoon five-spice powder
- 1 tablespoon Dijon mustard
- 2 tablespoons red wine vinegar
- 2 tablespoons vegetable oil
- 2 garlic cloves, minced
- 1⁄4 cup honey
directions
- Mix all the spices together.
- Rub against chicken.
- Unwrap one of the head of garlic and slice.
- Toss inside of chicken.
- Refridgerate Chicken overnight.
- Pop the tab on the beer can. Using a "church key"-style can opener,
- make 6 or 7 holes in the top of the can.
- Drink or pour out the top inch of beer,
- then spoon the remaining dry rub through the holes into the beer.
- Holding the chicken upright, push the chicken down onto the beer can so that the can goes into the cavity.
- Stand the "stuffed" chicken on a roasting pan.
- The bottom of the beer can and the two legs form a triangular support. If the chicken is too big and the beer can unstable, buttress the legs with skewers.
- Preheat the oven to 350 degrees.
- Roast about 1 or 2 hours until the skin is crisp and the juices run clear when the bird is poked with the tip of a knife.
- Allow the finished bird to rest before carving.
- Brush with honey.
- Serve.
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RECIPE SUBMITTED BY
hi, my name is dawn and i like long walks on the beach, candlelight dinners, and bran flakes.