Smoked Beer Can Chicken 13 - 05 - 12
Well this went very well and even made a chicken pie from the left over meat in the week.
I soaked the chicken for about 5hours in olive oil, salt, pepper, mixed herbs, lemon juice, paprika, beer and chicken stock cube. Then I stand the chicken up on the can of beer and placed in the roasting tray along with some of the soak the chicken was in. While the chicken cooks the juices drip into the soak and when finished I used it to make my gravy.
I soaked the chicken for about 5hours in olive oil, salt, pepper, mixed herbs, lemon juice, paprika, beer and chicken stock cube. Then I stand the chicken up on the can of beer and placed in the roasting tray along with some of the soak the chicken was in. While the chicken cooks the juices drip into the soak and when finished I used it to make my gravy.
Well I was very happy with the outcome of this chicken and the meat fell of the bone which makes it so much easier to take apart. The juices made a really nice gravy, full of flavour! This cooked for about 2 hours at around 160/170. Some people also bast the skin with melted butter but it had already been soaking in olive oil so this helped give that skin nice golden colour.
You will notice the pink edge to the meat and if your new to barbecuing then you may be thinking "thats not cook". Well the pink is from where I smoked the chicken with wood chips and as the smoke gets into the meat it turns the edge pink, the more you smoke the meat the thicker that pink edge becomes.
And there you have it, all dished up and very very tasty it was.