Vertical roasting is a great method for cooking a chicken, and using your grill to do so is one better. During the summer months it is sure nice to cook outside instead of firing up the oven. Different from roasting on a traditional rack, the heat is allowed to hit all sides of the bird at the same time evenly searing the outside, while the beer can inside makes steam to create an amazingly moist and flavorful chicken.

Beer can racks are available most any where you find grilling accessories. There are several different styles and a wide range of prices. I found this one at a local grocery store for $5, and it has worked very well. It easily holds a 5 to 6 pound bird.

When it comes to beer selection, it really is a personal preference. I find that I like a domestic light beer. It gives the chicken just a hint of flavor but does not overpower the taste. Depending on how you intend to serve the chicken,  using a dark or red beer could also be interesting and fun.

To prepare Beer Can Chicken:

Cooks Note: I like to keep my spices simple to give me the most options for the left overs. If you are preparing this bird for a party or group, have some fun and spice it up however you like.

• 1 whole chicken (5-6 lb)
• 1 can of beer (minus a couple of good swigs or about 2/3 full)
• 1 onion
• salt and pepper

Be sure your chicken is completely thawed. Remove all parts from inside. Wash chicken under cool water and pat dry with paper towels. Place the beer can holder in a shallow pan. Open the beer, take a couple of big swigs (I suppose you could also pour some out) and place the can in the holder.

Slide the chicken down over the can of beer and holder. Chop the onion and place in the pan around the chicken. Rub a light coat of olive oil over the entire surface of the bird, and sprinkle with salt, pepper, and whatever other spices you like.

Heat your grill on high. When hot turn off one half and place the pan with the chicken over the side with no heat (indirect method).

Close the lid of the grill, and keep it closed. After about an hour check the temperature of the chicken using a meat thermometer. You are looking for an internal temperature of 165° F. Be quick so as not to lose the heat from your grill. (This bird weighed 5.23 pounds and took 1½ hours to roast in my grill at 400° F).

Use tongs to lift the bird off of the can. Be careful, the steam from the beer is extremely hot. (I take the chicken off of the rack about 5 minutes after removing from the grill. You need to remove the chicken from the rack before it cools or it becomes difficult). Allow the chicken to rest for 10 minutes before carving.

Everybody’s talkin’ about chicken. Chicken’s a popular word, but anywhere you go, you’re bound to find a chicken ain’t nothing but a bird. You can boil it, roast it, broil it, put it in a pan or pot. Eat it with potatoes, rice or tomatoes, chicken is still what you got!  Cab Calloway really hit the nail on the head when he wrote his hep jive song about chicken in 1940.

But just how popular is this cackling creature?  According to the US Poultry Association, Americans consumed, on average, 83.6 pounds per person in 2010, which was an increase of 2.5 pounds from 2006.  The US is also the largest consumer of chicken in the world. Now the fact that we consume the most of anything is not a shock to me. In fact I would guess we probably devour more of everything known to man than the rest of the world.  But 83 pounds of chicken seemed a bit alarming, so I stopped and tried to do the math on my personal consumption of the bird.  I probably have chicken twice a week.  I like its flavor and versatility, and also its pricing and availability.  OK…… if I have a ten to twelve ounce portion two times a week……times 52.177457 weeks in a year……..well then I guess it is not so hard to believe.

I watch for sales, and can find frozen birds for as little as .79 cents a pound.  When I see them at a good price,  I usually grab myself a couple of the “bowling balls”.  I like to get at least a five pound chicken.

Oven roasting the whole chicken is one of my favorite ways to prepare the bird. It is relatively easy and offers me the most uses for the meat.  I start with a thawed chicken.  Remove the extra parts from the inside and wash the bird thoroughly with cool water.  It is important that your chicken is completely thawed for roasting.  During roasting, ice crystals will turn to steam inside the bird and will cause the meat to be tough and dry. I let my bird stand covered at room temperature for about an hour before I roast it.  You will get the best results from a chicken if you allow it to “relax” or warm up for before cooking.  Remember bacteria can not survive in over 140° F, so the roasting process will eliminate any of your concerns.

Pat the chicken dry, inside and out with paper towels.  Sprinkle the inside of the bird with salt, pepper, and poultry seasoning. (You can always use other spices that you like, I find this simple blend gives me the most options for my left over chicken). Use one hand to hold the bird and the other to apply seasonings.  (When working with raw chicken, make sure you wash your hands often to avoid cross contamination). If available, I like to place fresh sage or thyme inside the chicken for roasting.  I have taken to tying or trussing my birds for roasting, and find I get a superior result in doing so.  If you are unfamiliar with this technique, here is a good demonstration of how to truss a bird.  Rub a light coat of olive oil over the entire surface of the bird and sprinkle with the same spices you used for the inside.

Place prepared chicken on a roasting rack and stand in a shallow baking pan.  I prefer the open roasting method allowing the heat of the oven to hit the bird, however this can cause a bit of a mess in the oven.  If you choose to use a roaster, make sure to use one that is large enough to allow an ample air space around the chicken.  It is also important to use a rack to lift the bird off the bottom of your roasting pan and hold it out of the juices.

Roast the chicken at 425° F, for about 20 minutes a pound, or until internal temperature reaches 160°F and juices run clear.   Remove from the oven and allow to rest at least 20 minutes before carving.

Instead of carving, I prefer to allow the chicken to cool until it can be safely handled, and “break down” the carcass using my hands. I disassemble the bird one part at a time, and use my fingers to pull all of the meat off of the bones, removing any skin, fat, or gristle from the meat.

This technique is obviously not something I am suggesting that you perform at the table, but rather a simple way to get the best yield from your chicken. You will get the best results while the chicken is still warm.  Once refrigerated, the tissues of the meat tighten back up to the bones and it is hard to remove all of the meat. Of course reserve all of the bones from your bird to make a stock.  You can always freeze the bones if you do not intend to make a broth right away.

By stripping the chicken with my hands, I have enough meat to feed the two of us for four or five meals. So lets see, what should it be? ……chicken enchiladas, chicken pot pie, chicken salad, chicken tacos, chicken and biscuit, chicken with potatoes and gravy, chicken sandwiches, chicken soup……………..