Cook with indirect heat on a charcoal or gas grill. Cooking time 1-2 hours.
Use a grill with lid large enough to cook a chicken standing.
1. Thaw and clean a whole chicken, removing giblets from the cavity. Rinse Chicken inside and out under cold water, drain and blot dry with paper towels. Generously apply a poultry rub-on seasoning to outer skin and inner cavity. if not available, use salt and pepper.
2. Using a 12-oz can of your favorite beer or soda, pour out half the contents. Place half empty can of beer inside the ChickCan Rack.
Optional: you may add additional seasoning to the beer...extra rub-on seasoning, Worcestershire sauce, liquid smoke, Minced garlic and onions, etc. Keep it simple. There are no set ingredients or measured amounts.
3. Place chicken over the ChickCan rack and beer can. Stuff a small potato or onion in the neck cavity to seal in vapors. Place on a grill.
To prevent flare ups on the grill, place in a pie pan and add 1/4 cup of water.
For Charcoal Grills:
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (391g)|
|Recipe Makes: Servings|
|Calories from Fat: 2 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 19.9mg||1 %|
|Potassium 944.8mg||25 %|
|Total Carbohydrate 43.5g||13 %|
|Dietary Fiber 4.7g||19 %|
|Sugars, other 38.8g|
|Protein 5.1g||7 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 241
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