With this Friday being International Beer Day (September 28th) we thought what a great time to publish our beer chicken recipe.
Note: if you’re looking for a non-alcoholic version of this chicken, simply replace the beer with chicken stock (and the beer can with a Masson jar.
• 1/4 cup garlic powder
• 2 tbs onion powder
• 1 tbs dried oregano
• 1 tbs kosher salt
• 1 1/2 tsp ground black pepper
• 2 (12 fluid ounce) can beer
• 1 (3 pound) whole chicken
• 2 large white onions, sliced
• 4 green onions sliced
1. Preheat oven to 350 degrees F (175 degrees C).
2. Mix the garlic powder, seasoned salt, onion powder, dried oregano, salt, and ground black pepper in a small bowl; set aside. Pour 1/3 of one can of beer into the bottom of a 9×13-inch baking dish. Place the open beer can in the center of the baking dish.
3. Rinse chicken with cold running water. Discard the giblets & neck from the chicken; drain & pat dry. Place the whole chicken over the open beer can with the legs on the bottom. With the breast of the chicken facing you, use knife to cut a small slit on each side and press the tip of each wing into the slit to allow even cooking.
4. Rub the prepared seasoning mixture over the entire chicken. Spread the sliced onions around the whole chicken evenly. Press the halved green onions into the top cavity of the chicken. Open the remaining beer and pour 1/2 of it into the pan under then chicken. Reserve the remaining beer.
5. Bake the chicken in the preheated oven. After 45 minutes, pour remaining beer into the pan under the chicken. Continue baking until no longer pink at the bone and the juices run clear, about 30 additional minutes. An thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the oven and discard the beer can. Cover the chicken with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.
Love and Chicken