I am not a beer fan but this recipe is surprisingly good. I tend to especially dislike hoppy beers like bud and PBR but I had some lying around after a get together so I wanted to use em somehow.
I improvised this recipe by merging my own roasting style a bit with this and chef Michael Symon's beer can recipe. I changed it by cooking it at 425F for 1.5 hours (I had a bigger bird and if it got a bit too brown I covered those areas with foil), adding less salt (only 1 tbsp), added 1 tbsp of Hungarian paprika, and squeezed the juice of half a lemon over the bird and stuffed the squeezed rind into the top cavity (over the can). Halfway through when I added the rest of the beer can, I squeezed the other half of the lemon and also threw that into the cavity.
What I got was a very juicy, savory chicken with a nice golden and crispy skin, good zest, and some hoppy but not overwhelming beer flavor on the skin.
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I am not a beer fan but this recipe is surprisingly good. I tend to especially dislike hoppy...