I did this a few weeks ago with a half can of beer and it was delicious. It is a bit weird sticking the can up the chicken, but it did produce really tasty, succulent meat. I definitely recommend to others giving it a shot!
Speaking of chicken and cider, I have an odd request. Years ago I fell for a creamy chickeny bacony cidery stew thingy, but I’ve never been able to replicate it successfully, and the recipes I’ve found just haven’t cut it. Anyone have any suggestions for a recipe using these ingredients, pretty please?
Rercy – I poured out half of the can of beer. I took it from Jamie’s American Kitchen cookbook. If you google ‘Beer Butt Chicken’ a number of recipes will come up!
i my self roast chicken using grilling bags, and they come up really tasty and succulent…
i am finding it hard these days to find grilling bags in the supper markets.
am about to finish what i already have and was looking for an alternative method… i almost forgot about this method until i read this post.
my mum used to do it using glass bottle or a big jar filled with water… she used to add garlic gloves in the container for extra flavour..
you can also get the same effect with chicken pieces too:
place a metallic mesh stand in a grilling tray . fill tray with water until one cm a way from the mesh. place spiced chicken on mesh then place the whole thing in a pre heated oven, turning midway.
with all the juicy spiced dripping from the chicken into the water, you will also end up with a liquid that can be used as a stock too 🙂
What about the ink on the can, I don’t think these beers/soft drinks cans are suitable for this use…
Jamie Oliver has a recipe sticking up a lemon inside the chicken (he stabs the lemon first then microwave it for a few seconds to get it going) and it always yields delicious moist chicken as well…
Hi Tas, I do pot roast chicken – instead of the bags. I bought a big enamel pot in France with a pyrex lid (10e!) and cook my stuffed chicken in that with 300ml of (oxo) liquid – it turns out brill. I take it out and put it on a pyrex lid for about 20 mins at the end and voila yummy moist roast chicken. Also no messy oven! and veggies can be cooked alongside chicken, although I precook them as I’ve young kids. Also can do roasties same time too, so good ‘eco’ dins. I use the enamel pot also for my home made Irish soda bread, it steams it slightly so thinner crust…
Liana, cans are fine for use. It has been done for years! Cook chickens this way and you’ll never have to baste a bird again, and you will never eat dry chicken again either.
Tuesday 23 March, 2010 at 10:13 am
I did this a few weeks ago with a half can of beer and it was delicious. It is a bit weird sticking the can up the chicken, but it did produce really tasty, succulent meat. I definitely recommend to others giving it a shot!
Tuesday 23 March, 2010 at 10:56 am
Did you fill the can with beer? Did the chicken taste of beer?
Tuesday 23 March, 2010 at 11:37 am
Yep, Ive done this with beer too. It gives the meat a kind of hoppy taste. I used a 500ml can, with some of the beer, ahem, removed.
Tuesday 23 March, 2010 at 12:36 pm
Try it with a can of cider, even better than beer
Tuesday 23 March, 2010 at 1:10 pm
Speaking of chicken and cider, I have an odd request. Years ago I fell for a creamy chickeny bacony cidery stew thingy, but I’ve never been able to replicate it successfully, and the recipes I’ve found just haven’t cut it. Anyone have any suggestions for a recipe using these ingredients, pretty please?
Tuesday 23 March, 2010 at 1:50 pm
Trish Deseine’s Normandy Chicken
Tuesday 23 March, 2010 at 2:04 pm
http://www.rte.ie/food/2008/0429/normandychicken.html
Thanks J, looks good. Wonder if it’d benefit from a little bacon or pancetta?
Tuesday 23 March, 2010 at 2:33 pm
Google gave me this normandy apple and cider chicken recipe. I might give it a go myself this weekend.
http://www.east-devon-guide.com/cider-recipes.html
Tuesday 23 March, 2010 at 2:54 pm
Rercy – I poured out half of the can of beer. I took it from Jamie’s American Kitchen cookbook. If you google ‘Beer Butt Chicken’ a number of recipes will come up!
Tuesday 23 March, 2010 at 3:29 pm
your post couldn’t be more timely to me 😛
i my self roast chicken using grilling bags, and they come up really tasty and succulent…
i am finding it hard these days to find grilling bags in the supper markets.
am about to finish what i already have and was looking for an alternative method… i almost forgot about this method until i read this post.
my mum used to do it using glass bottle or a big jar filled with water… she used to add garlic gloves in the container for extra flavour..
you can also get the same effect with chicken pieces too:
place a metallic mesh stand in a grilling tray . fill tray with water until one cm a way from the mesh. place spiced chicken on mesh then place the whole thing in a pre heated oven, turning midway.
with all the juicy spiced dripping from the chicken into the water, you will also end up with a liquid that can be used as a stock too 🙂
Tuesday 23 March, 2010 at 4:24 pm
Thanks Snowfinch, poured out eh..I hope that was into your mouth!
Wednesday 24 March, 2010 at 9:18 am
Yeah – I didn’t let it go to waste 🙂
Monday 29 March, 2010 at 11:14 am
What about the ink on the can, I don’t think these beers/soft drinks cans are suitable for this use…
Jamie Oliver has a recipe sticking up a lemon inside the chicken (he stabs the lemon first then microwave it for a few seconds to get it going) and it always yields delicious moist chicken as well…
Monday 29 March, 2010 at 12:22 pm
Hi Tas, I do pot roast chicken – instead of the bags. I bought a big enamel pot in France with a pyrex lid (10e!) and cook my stuffed chicken in that with 300ml of (oxo) liquid – it turns out brill. I take it out and put it on a pyrex lid for about 20 mins at the end and voila yummy moist roast chicken. Also no messy oven! and veggies can be cooked alongside chicken, although I precook them as I’ve young kids. Also can do roasties same time too, so good ‘eco’ dins. I use the enamel pot also for my home made Irish soda bread, it steams it slightly so thinner crust…
Monday 29 March, 2010 at 2:45 pm
Liana, cans are fine for use. It has been done for years! Cook chickens this way and you’ll never have to baste a bird again, and you will never eat dry chicken again either.