BAKED BEER CAN CHICKEN RECIPE | ALLRECIPES
This chicken always turns out juicy and tender with robust flavor. Are you tired of the same old boring chicken? Try this one! It is so easy to prepare and cook. There are other versions that can be cooked on the grill but we prefer ours in the oven. It's a dinner our whole family loves.
Provided by staycd
Categories Whole Chicken
Total Time 1 hours 40 minutes
Prep Time 25 minutes
Cook Time 1 hours 15 minutes
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix the garlic powder, seasoned salt, onion powder, dried oregano, salt, and ground black pepper in a small bowl; set aside. Pour 1/3 of one can of beer into the bottom of a 9x13-inch baking dish. Place the open beer can in the center of the baking dish.
- Rinse chicken under cold running water. Discard giblets and neck from chicken; drain and pat dry. Fit whole chicken over the open beer can with the legs on the bottom. With the breast of the chicken facing you, use a paring knife to cut a small slit on each side and press the tip of each wing into the slit to encourage even cooking.
- Rub the prepared seasoning mixture to taste over the entire chicken. Pat the sliced green onions around the whole chicken evenly. Some will fall into the beer, that's fine. Press the halved green onions into the top cavity of the chicken. Open the remaining beer and pour 1/2 of it into the pan under then chicken. Reserve the remaining beer.
- Bake the chicken in the preheated oven. After 45 minutes, pour remaining beer into the pan under the chicken. Continue baking until no longer pink at the bone and the juices run clear, about 30 additional minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the oven and discard the beer can. Cover the chicken with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.
Nutrition Facts : Calories 564.1 calories, CarbohydrateContent 20 g, CholesterolContent 145.4 mg, FatContent 26 g, FiberContent 2.6 g, ProteinContent 49.3 g, SaturatedFatContent 7.2 g, SodiumContent 3276.5 mg, SugarContent 3.9 g
INSTANT DUTCH OVEN – FAMILY CHICKEN DINNER – INSTANT POT ...
Provided by Instant Brands Culinary Team
Prep Time 30 minutes
Cook Time 1 hours
Yield 1 chicken
Number Of Ingredients 13
Steps:
- Pat chicken dry with paper towel and season with salt and pepper.
- Select SEAR/SAUTE and set the time to 30 minutes. Press START.
- When preheating has completed, add 1 tbsp of oil into the cooking vessel. Place chicken breast side down in the pot and sear until browned for 5 minutes. Flip the chicken breast side up and brown the second side for 5 minutes, then transfer to a plate.
- Add potatoes, carrots, shallots and ½ tsp salt. Cook until vegetables start to develop browning, and onion start to soften. Stir occasionally for about 7 minutes.
- Add garlic and thyme sprigs and cook for 30 seconds, until fragrant.
- Add chicken broth and bay leaf. Stir well scraping up any browned bits from the bottom.
- Press CANCEL.
- Place chicken, breast side up, on top of the vegetables and add the juices from the plate the chicken was resting on.
- Place lid on. Select MANUAL MODE 2 – 350F and set time to 60 MINUTES. Press START.
- After cooking has completed, use a meat thermometer to check that the internal temperature of the chicken breast has reached to 165F.
- Transfer chicken to a cutting board and let rest for 15 minutes.
- Using a slotted spoon, transfer the vegetables to a serving platter and cover with foil to keep warm.
- In the cooking vessel, discard the bay leaf and remove the thyme stems. Skim any fat from the surface of the liquid in the pot.
- Select SEAR/SAUTE and set the time to 20 minutes. Press START. Simmer and reduce the liquid for about 5 minutes, until thickened.
- Press CANCEL.
- Whisk in butter and freshly squeezed lemon juice and season with salt and pepper to taste. Pour into gravy boat for serving.
- Sprinkle parsley over the vegetables, carve the chicken and serve with lemon gravy.
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