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Old 05-17-2007, 12:01 PM   #1
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ISO Beer Can Chicken Preparation Information

On Sunday I'm thinking about making Katie E beer can chicken. I have a chicken in the freezer. It doesn't say how much it weights. I just weighed it "frozen" and with wrapper on and it went almost to 4 lbs. I have a couple simple questions.

1. Can I put that in the refrigerator now in anticipation to cook it Sunday and/or Monday the latest? It's VERY frozen. Usually the day of, I take it out and put it in a sink of cold water until it defrosts.

2. When you put the beer can in the chickens cavity - the top of the can where all the whole's are goes facing upward right? I know it sounds silly, but you never know.

3. Will I have to worry about pouring water into the pan every once in awhile. I know sometimes when I cook chicken, I have to do that or the pan gets dry and so on.

4. What degrees would be good for the oven?

This is being cooked in the oven, not on a grill. When I'm food shopping tomorrow I think I'll be the 8 inch square aluminum pan.

Thanks for your help!!!!!

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Old 05-17-2007, 12:10 PM   #2
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1. Yes. IT will take several days to defrost.
2. Yes, again. Hole side up
3. It depends on how much water you add to begin with
4. I like to cook chicken at high temperatures. Try 400F

Good luck with your chicken.
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Old 05-17-2007, 12:18 PM   #3
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Thanks for the quick response!!!!
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Old 05-17-2007, 12:28 PM   #4
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Legend, I've cooked about the same sized chicken in the oven, too. I've never had to add any liquid to the pan when it cooks. Much of the fat/juice drains down from the chicken into the pan.

Sometimes I defat those fat/juices and make a nice sauce or gravy to serve with the chicken.

Good luck. It's one of our most favorite ways to cook chicken inside or out.
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Old 05-17-2007, 12:47 PM   #5
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Pan? What pan? "Beer Butt" chicken is made with a beer can, and the beer can should be about half full. Of beer! That's the only moisture you need.

Oh, and please don't do what Paula Deen did when she made Beer Butt chicken. She poured half of the beer out of the can, down the kitchen snk! I screamed! I cried! I sent her a message through her aunt to tell her how displeased I was.

BTW: I have always dreamed of doing this with a small turkey and a can of Fosters!
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Old 05-17-2007, 12:47 PM   #6
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One of the recipes I saw for BC chicken called for liquid in the pan and the skin did not get crispy like I like, so I start out with it dry now.
Buy yourself some throwaway pie tins. Why make more work for yourself? just set the pie tin on a small cutting board to carry the chicken around and slide it onto the rack. Unless you are going to make the gravy like Katie mentioned.
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Old 05-17-2007, 12:54 PM   #7
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Quote:
Originally Posted by Caine
Pan? What pan? "Beer Butt" chicken is made with a beer can, and the beer can should be about half full. Of beer! That's the only moisture you need.
I was planning on placing the chicken on a disposable 8 inch square aluminum pan, which Katie explains when she describes how she does hers. She said it can be done in the oven or grill.
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Old 05-17-2007, 04:20 PM   #8
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I don't add liquid to the pan and I use foil pie pans. Whatever you do if you follow Katie's instructions it will be good.
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Old 05-17-2007, 04:22 PM   #9
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Quote:
Originally Posted by Caine
I have always dreamed of doing this with a small turkey and a can of Fosters!
I believe you owe it to all of us to try this and report back, Caine.
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Old 05-17-2007, 05:33 PM   #10
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I will report back. I think I'm making it on Sunday. If not, Monday the latest - hopefully.
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