Reviewed: May 4, 2009

This is a great recipe but don't discard that 1/2 can of beer, drink it while it's cooking!

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1maddog

Cooking Level: Intermediate

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Reviewed: May 3, 2009

next time cook for 2 hrs max. Good mix

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ted

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Reviewed: May 2, 2009

It's hot down South; so cooking outside is good for me and my A/C bill. This chicken was hands down the best I have ever cooked. Like everyone else, I spice according to my taste. I used a dry rub under the skin with 1 tsp sage, 1/2tsp each of garlic salt, black pepper, paprika. I also put rub on the outside dry, then (on the outside) I added about 3T butter (olive oil next time) to the rub for basting. Beautiful brown. Apple slice in the neck and inside the cavity with the can. Apples in the dripping pan with a splash of beer to get the liquid started. After that drippings do the work. Basted every 30 min. Cooked @ 300deg on indirect heat grill for 2 hours for 4# chicken. Kids almost ate the bones. Using bones to make broth for Chicken and dumplings. Mmmmmm.

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Clark in Texas

Cooking Level: Expert

Home Town: Mccomb, Mississippi, USA

Living In: Round Rock, Texas, USA

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Reviewed: Apr. 29, 2009

Very juicy! Tasted great. I added some poultry seasoning to the outside of the chicken. I also added some cayenne pepper to the mix on the inside. Very good though, will make again!

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wrigleysmama

Cooking Level: Beginning

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Reviewed: Apr. 28, 2009

I cook it in the oven on 350 instead of the grill. Quicker and cheaper. But this recipe has never failed!

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Jackie

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Reviewed: Apr. 28, 2009

I thought this was ok. Not nearly as good as the Cajun roasted chicken on this site. I think making the chicken in a roaster in the oven is much, much better. Comes out more tender. Also I only had to cook for 2 hours. Three hours would of been way too long.

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Melissa

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Reviewed: Apr. 24, 2009

meh. Maybe I had my hopes too high. I like stuff with a lot of flavour and I found it a bit bland.

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Alicia

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Reviewed: Apr. 21, 2009

It works everytime. I grill mine on outside. You don't have to plug the neck cavity as long as you pull the skin over it. I follow the recipe to a T. My husband usually doesn't eat anything with bones, but he loves this recipe. Tender and moist like you wouldn't believe. Cook 2 at a time and use the other for soup, sandwhiches, or salads you won't regret it.

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MONKEYLOVEAK

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Reviewed: Apr. 12, 2009

I've always wanted to try this! We did and it was sensational!!

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NorCal*Mom

Cooking Level: Intermediate

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Reviewed: Apr. 10, 2009

This is a wonderful chicken recipe. We follow the directions exactly and it always comes out perfect. The chicken is tender and falls off the bone. The flavor is also out of this world.

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JULIE718

Cooking Level: Intermediate

Home Town: Saxonburg, Pennsylvania, USA

Living In: Ebensburg, Pennsylvania, USA

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Reviewed: Mar. 25, 2009

This recipe was great! Chicken was so tender. Cooked in oven at 350 for about 1 1/2 hours for 4 lb chicken. Used leftovers for delicious chicken barley soup!

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SCOOPS44

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Reviewed: Mar. 12, 2009

My whole family loved this recipe! So easy and delicious, I did add a few different herbs/spices to the mix, but that's what I do.. put my own spin on things! :)

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kj421

Cooking Level: Expert

Home Town: Port Hueneme, California, USA

Living In: San Diego, California, USA

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Reviewed: Mar. 9, 2009

I have used this recipe over and over again! It comes out perfectly every time! Great flavor.

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Michelle

Cooking Level: Intermediate

Home Town: Iselin, New Jersey, USA

Living In: Myrtle Beach, South Carolina, USA

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Reviewed: Feb. 24, 2009

I have made Beer Butt Chicken so many times...and each time a little differently. One of the improvements is to pour the remaining beer (or a new one if you drink the balance) into a roasting pan in which the chicken(s) will sit while cooking. Add the juice of two lemons, two limes, and a 1/4 cup of sea salt. As the chickens cook, the aromatic vapors from the mixture 'self-baste' the chicken. Also, try one of the Budweiser Clamato beers, it makes for an interesting variation.

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CREEDE63

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Reviewed: Feb. 19, 2009

My family loves this using the method of baking in the oven at 350. I have found one little trick which makes it even easier. Open the can of beer with a can opener. Pour out half of the beer. Put in the stick of butter unmelted and paprika and garlic salt. Much easier than trying to pour melted butter, paprika and garlic salt into the small opening at the top of the can.

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Judy Morgan

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Reviewed: Jan. 30, 2009

We used half a can of coke and all the called for recipe spices and this chicken was fabulous!!! This will become the way I cook whole chickens from now on. It was so tender...nothing beats this!

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Anita

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Reviewed: Jan. 22, 2009

My family loves this chicken. I also put about 1/3 cup italian dressing in the beer and it is really good.

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Janae

Cooking Level: Intermediate

Living In: Flint, Michigan, USA

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Reviewed: Jan. 20, 2009

I roasted mine in the oven 350 for almost 2 hours (no grill). I also used my own seasonings and only 1/2 stick of melted butter = plenty! Rubbed the melted butter and herbs all over chicken and under skin. I used half an apple to plug up the neck opening to hold in aromatic steam (I'm sure an onion or 1/2 lemon would be fine also). Pulling the legs to the front helped to stabilize/support the squatting chicken. I pammed the outside of the beer can but it was still pretty tricky coaxing it out of the cooked chicken. I like the idea of using a 16 oz beer can to make it easier to pull out after -- maybe I'll try that next. The chicken itself was good but not above what I would expect for a good roasted chicken. The drippings, however, made for the most flavorful and complex gravy I've ever made -- wow! And chicken always smells good in the oven but this one definitely had us counting minutes until dinner. Delicious! Thank you!

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