Beerchicken

3228Beerchicken? That’s how I learned how it’s called. Nothing special really, but definitely one of the best ways to cook a very tastefull chicken. You will need a ‘closed’ oven for it – so either use a ‘Weber’ but a BGE is obviously even better. As we now had one the first thing to cook was definitely beerchicken. Read on how to cook it yourself and how I got to know this recipe thanks to the cooking staff of the Admiraliteit12 during Pentecost-campout …

3249Earlier this year we got treated by the cooking staff to beerchicken. As you can see on the picture they created a wonderfull closed oven (in the mid of a camping terrain) Obviously big enough to feed everyone (camping staff) of it. It was delightfull and the recipe is just as easy as the chicken is tastefull.
3210This is really all you need. Chicken-hebrs, a can halffull of beer (drink the rest or give it away) and a chicken (and some oil). Obviously you’ll need a Weber or BGE! There are people (one of them being a Dutch television chef) creating it in a regular oven but that can’t be as good as using a closed outside cooker.
3213Despite of the herbs you are using you’ll need to add some salt and pepper to season your chicken but make sure you:

• Rinse the in- and outside of your chicken
• Rub the outside with oil
• Salt & pepper the outside if it ain’t already in the chicken-herbs you are using
• Drape the chicken-herbs all over the outside (make sure it’s everywhere)
• Sprinkle some chicken-herbs in the inside as well
• Add a few spoons of chicken-herbs to the beer in the can (watch out for foaming)

3216Next step is to put the chicken ‘over’ the can with it’s legs standing out (supports). Despite not using a drip-pan or -plate on our pictures we’re advising you to do so. Burning the juices out of the meat aren’t healthy – despite ruining your BBQ. So also for ourselves, drippans should be there next time.
3219Put the chicken (on a drippan!) on the grill of you BBQ. Make sure it’s secure. The beer and herbs will start vapourizing and make sure that the chicken is very tasty. In addition the chicken will be properly done due to the steam. Make sure you open the lid carefully as not only will there be likely flames (due to oxygen running in) but also steam now due to the vapourizing beer!
3225Depending on the size of your chicken (rule of thumb is 45 minutes per kilogram at 180 degrees celcious) and the temperature use a meat-thermometer to check how done your meat is. The IKEA sells wonderfull thermometers for a low price. Don’t stab your meat too often, thats ruining the taste. If you are nervous or anxious – buy a pro-meter that you can leave in and read. Don’t being nervous will be helpfull though as every time you open the lid you’ll loose steam and heat -> shame! We let our 1.1 kg chicken roast for about one and a half ours at approx. 200 degrees celcius – a little too long, but better safe than sorry!
3228You’ll end up with a perfectly roasted and steamed beerchicken. Make sure to remove both chicken and can from the BBQ and be very carefull when removing the chicken of the can. Obvious, maybe, but it’s all veeeeeeery hot!