Beer butt chicken recipe

   

History of Beer butt chicken recipe

The specific term "beer butt chicken" or "beer can chicken" gained popularity in the United States in the late 20th century. It's believed to have originated as a backyard barbecue technique among home cooks and grill enthusiasts. The idea likely emerged as a creative way to infuse flavor and moisture into chicken while also providing a fun and visually interesting cooking method.While the exact origin of the term and technique is unclear, beer butt chicken has become a staple of American barbecue culture and is enjoyed by many for its simplicity and flavorful results. It has also inspired variations and adaptations, with some cooks experimenting with different types of liquids, seasonings, and cooking methods to customize the dish to their preferences.

Beer butt chicken, also known as beer can chicken or drunken chicken, is a method of cooking chicken where a partially filled can of beer is inserted into the cavity of a whole chicken before roasting or grilling. As the chicken cooks, the beer evaporates and adds moisture to the meat, resulting in tender and flavorful chicken. Additionally, the steam from the beer helps to keep the chicken moist while cooking. The beer can also impart a subtle flavor to the chicken, depending on the type of beer used. This cooking method is popular for outdoor grilling and is often associated with casual gatherings and barbecues.

To cook beer butt chicken, you'll need the following ingredients:

Whole Chicken: Choose a fresh, whole chicken of your preferred size. Ensure it's thawed if previously frozen.

Beer: Select a can or bottle of your favorite beer. The type of beer can influence the flavor of the chicken, so choose one that you enjoy. 

Dry rub or seasoning Prepare a dry rub or seasoning blend to season the chicken. You can use a store-bought blend or make your own with a combination of salt, pepper, garlic powder, onion powder, paprika, and other spices.

Optional Aromatics: You can add additional flavor to the beer by inserting aromatics into the can along with the beer. Garlic cloves, fresh herbs (such as rosemary or thyme), citrus slices (lemon or lime), or chopped onions are popular choices.

Cooking Oil: A small amount of cooking oil can help to crisp up the chicken skin. Olive oil, vegetable oil, or melted butter are all suitable options.

Optional Sauce: While beer butt chicken is flavorful on its own, you can also serve it with your favorite barbecue sauce or glaze for added flavor. Choose a sauce that complements the flavors of the chicken and beer.

Side Dishes: Consider serving the beer butt chicken with your favorite side dishes, such as roasted vegetables, salad, cornbread, or mashed potatoes, to complete the meal.

To cook beer butt chicken, follow these steps:

Prepare the Chicken: Start with a whole chicken, removing any giblets from the cavity and patting the chicken dry with paper towels. Season the chicken generously with your preferred dry rub or seasoning mix, ensuring to season both the outside and inside of the bird.

Prepare the Beer Can: Open a can of beer and pour out about half of the beer . You can also add some additional seasonings or aromatics to the beer if desired, such as garlic cloves, herbs, or citrus slices.

Insert the Beer Can: Place the beer can on a stable surface and carefully lower the seasoned chicken onto the can, so that the chicken is sitting upright with the can inserted into the cavity. The chicken should be balanced on its legs and the can, forming a tripod.

Preheat the Grill or Oven: Preheat your grill or oven to the desired cooking temperature. Beer butt chicken is typically cooked at medium-high heat, around 375-400°F (190-200°C).

Cook the Chicken: Carefully transfer the chicken (with the beer can) to the grill or oven. If using a grill, you can either place the chicken directly on the grill grates or use a specialized beer can chicken holder for added stability. Close the lid and cook the chicken until it reaches an internal temperature of 165°F (74°C) in the thickest part of the thigh, typically about 60-90 minutes depending on the size of the chicken.

Rest and Serve: Once the chicken is cooked through, carefully remove it from the grill or oven. Be cautious as the beer can and chicken will be hot. Allow the chicken to rest for a few minutes before carefully removing the beer can from the cavity. Carve the chicken as desired and serve hot.

Enjoy!: Beer butt chicken pairs well with a variety of side dishes, such as roasted vegetables, salad, or mashed potatoes. Serve it up and enjoy the flavorful and moist chicken!

Note: Always ensure that the chicken is cooked to a safe internal temperature of 165°F (74°C) to prevent foodborne illness.

While the concept of beer butt chicken might seem whimsical to some, its popularity is a testament to its delicious results and the enjoyment that people find in experimenting with new cooking techniques and flavors.