Reviewed: Aug. 18, 2008

loved this- drippings were so tasty too- a new staple at our house

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STEINY

Cooking Level: Expert

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Reviewed: Aug. 10, 2008

outstanding!

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flimsyparsley

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Reviewed: Aug. 6, 2008

We made this in the oven like some people had suggested and it was moist and great. The rack to hold the can made it really easy too. We didn't have canned beer so we emptied a diet coke can and filled it with the bottled beer we already had at home.

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armywife892

Cooking Level: Intermediate

Home Town: Kent, Ohio, USA

Living In: Harker Heights, Texas, USA

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Reviewed: Aug. 5, 2008

Don't know what this does on the Grill, but in the Oven it was Fantastic! Be liberal with seasoning mix, 350 for 90 minutes in dutch oven or roaster! AWesome!. Pair with Broccoli in Roast Chicken Drippings, It's a can't miss dinner!

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ADRIENNE27

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

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Reviewed: Aug. 5, 2008

Chicken just doesn't get any better than this. I purchased a chicken stand for this recipe and it really does make it easier and much more stable. Added all different types of seasonings and gave the bird an evoo massage. Delicious, moist and very flavorful. Thanks Barrie!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Aug. 4, 2008

I have been making this chicken for years. I rub the chicken with olive oil then use lemon pepper all over the out side. I also Put either garlic , an onion or I have even used an apple cut up in the top where the neck is. it gives it great flavor. I have used soda and even apple juice.(in a can) I'm not sure if the herbs in the beer make a different but i ALWAYS ADD A LITTLE Thyme AND GARLIC and season salt in the can. I think it is mainly the steaming of the substance in the can but who knows it is really a great way for making chicken. I have the stand that they make for it... much easier.

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beckstar820

Cooking Level: Expert

Living In: Camarillo, California, USA

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Reviewed: Aug. 4, 2008

The only adjustment I made was to use a 14 oz can of chicken broth instead of beer. The end result was increadibly moist and delicious chicken!

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RALWATTAR

Cooking Level: Intermediate

Living In: Dublin, Ohio, USA

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Reviewed: Aug. 4, 2008

I make this quite often and everyone loves it. It is so easy.

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Kathy Holsted

Cooking Level: Intermediate

Home Town: Whittier, California, USA

Living In: Moreno Valley, California, USA

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Reviewed: Jul. 27, 2008

I first saw this done in Boy Scout Camp many years ago. I made two small chickens in the oven rather than the grill. There is only one proper way to “disposed” of half the beer, Other than that, followed the recipe to the letter and it turned out great. The kids loved it. I will be trying this on the grill soon.

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hungryguy

Cooking Level: Intermediate

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Reviewed: Jul. 27, 2008

Wow what great flavor!! And so easy to make!! I added all the butter and spices together in the pan and just put half in the beer can and spread the rest over the chicken. Unfortuanally my grill ran out of fuel so I broke the chicken up and broiled the rest of the time. So moist and yummy!! Going to make great sandwiches tomorrow!!

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COTECOTE

Cooking Level: Expert

Living In: Candia, New Hampshire, USA

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Reviewed: Jul. 23, 2008

This is a great recipe - I'm a little nervous about the paint on a beer can to do it (call me a parinoid mom) so I substitute a mason medium tall jar filled 1/2 with beer (be sure to grease the jar as it sticks when coming out) added some garlic, onion slices, rosemary and thyme then rubbed olive oil on the outside of the chicken (with a few herbs under the skin, the meat falls of the bone... family LOVES it! I have also tried it with fruit juice - very good as well...

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kathie

Cooking Level: Beginning

Living In: Vancouver, British Columbia, Canada

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Reviewed: Jul. 20, 2008

I mixed 3 Tblsp McCormick Ckicken seasoning, 1/2 tsp Accent, 1/4 teaspoon Cayenne pepper, onion powder, and garlic powder to taste. Also, I used a 7lb roaster so I used an extra stick of butter.

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JOSEPHINE aka SPITFIRE FOODIE

Living In: Kingwood, West Virginia, USA

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Reviewed: Jul. 20, 2008

What a fun recipe. I am an amature griller & found this to be not as scary as I thought it would be. This kind of cooking is out of my comfort zone but now I feel confident in my grilling abilities. I used 2 chickens but forgot to double the other ingredients but it still worked out great. Chick. was done in 2 hrs, almost overdone. One chicken was dry, the other semi-moist. I will decrease cooking time next time. I also tucked a little onion in the end of the chick. to keep the steam in. I used a charcoal Weber & the lid would not fit on tightly until the chick. shrunk a little(lid was resting on chick.) Will for sure make again & again!!

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WENDYG25

Cooking Level: Expert

Home Town: Montevideo, Minnesota, USA

Living In: Willmar, Minnesota, USA

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Reviewed: Jul. 18, 2008

Too salty. Use just garlic POWDER and add salt as you like. The outside was dried out, even though I basted and covered with foil. Cook at a higher temp for shorter time.

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EndoMom

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Reviewed: Jul. 16, 2008

I roasted this in the oven, and it was very good and the chicken was moist and juicy. However, I don't think the beer added much, since it turned out very similar to my regular roasted chicken recipe that doesn't use beer. I only had a 24-oz. can of beer, but per the recommendations of some folks on the recipe exchange, just added the required beer amount to an empty soda can. Although the meat itself was not as flavorful as I would have guessed, this was a well liked chicken, and I will probably make this again.

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happywife05

Cooking Level: Intermediate

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Reviewed: Jul. 12, 2008

this is the BEST way to cook a whole chicken!! I did mine on a charcole grill and it was still prefect.

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melissa

Cooking Level: Beginning

Home Town: Sacramento, California, USA

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Reviewed: Jul. 5, 2008

The novelty of this makes it worth a try. I used a 4-lb chicken and used a dry rub and let it set overnight. I then cooked on the BBQ. The chicken was extremely moist. However, I felt it lacked in flavor. Next time I would use much stronger seasonings. Edit: I just made this again. This time I brined over night, using the Citrus Turkey Brine recipe on this site. I used two 4-lb. chickens. The following morning I drained and rinsed them, then used a spicy dry rub on them. I let them sit in the fridge for 6 hours, then grilled them. They were done in 2 hours. The meat was SO unbelievably moist it was incredible. I will definitely brine the chickens anytime I use this recipe in the future.

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Kathleen M.

Cooking Level: Expert

Home Town: East Northport, New York, USA

Living In: Lynbrook, New York, USA

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Reviewed: Jul. 2, 2008

Easy and very moist. Good flavor too!

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Lucky Noodles

Cooking Level: Intermediate

Home Town: Hanover, Indiana, USA

Living In: Noblesville, Indiana, USA

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Reviewed: Jun. 29, 2008

It had a great flavor and was super moist. Even my husband that says he doesn't like chicken, liked it!

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yolanda

Cooking Level: Intermediate

Living In: Granbury, Texas, USA

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Reviewed: Jun. 24, 2008

Great tasting chicken although I used the oven, next time I will use the grill. The receipe sounds weird but tastes great! I didn't have a can of beer so I emptied out a soda and opened a bottle of beer and poured it into the can and drank the rest! Cheers!

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