Beer Butt Chicken
Forget buying rotisserie chickens at the deli. This one is moist and delicious every time, and easy to make at home.
"Good recipe. The skin came out nice and crisp, and the basting sauce had some really good flavors. I'm not completely sure that sticking it on a beer made any real difference in the taste, but I'll definitely be using the sauce again."- dakotarussell
99 people want to try | 164 have favorited
|1 wholeChicken; raw, neck & livers removed|
|1 12-oz canBeer|
|1 cupButter; salted or unsalted|
|1 tablespoonSage; dried|
|1 tablespoonTarragon; dried|
|2 tablespoonsGarlic salt|
|1 tablespoonBlack pepper|
|2 tablespoonsDijon mustard|
|1 eaNew potato, onion, or apple; small whole, or a large piece|
Beer Butt Chicken Preparation
Drink half of the beer. Leave the other half in the can at room temperature for 15 min.
Prep the oven so that you have one low rack on which the roasting pan can sit with the chicken standing up. Preheat oven to 350 degrees F.
Melt butter and add the sage, tarragon, garlic salt, paprika, black pepper and dijon mustard. Mix well.
Pour half of the butter & herb mixture into the beer can, with the remaining beer. Place the can in the middle of a roasting pan and carefully place the chicken onto the beer can (sliding the can up the "butt" of the chicken). Use the legs to brace the chicken in the pan. Place the potato, onion or apple into the neck of the chicken (this keeps the aromatic steam inside the chicken).
Pour the remaining butter and herb mixture over the outside of the chicken, or baste with a brush.
Bake the chicken for 1 1/2 - 2 hours. Watch closely after 90 minutes.
Remove from oven when done, and let rest for 5 minutes or so.
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?
You may also enjoy
Beer Butt Chicken Reviews
Blogger? Grab a link to this recipe
Add to on:
Tweets by @bigoven