This won’t be another Beer in the Butt chicken recipe.
I think the masses have been fooled into thinking it actually works. Yes, a beer can can be creatively used as a vertical chicken stand and does do a great job for roasting, but to throw away a perfectly good usable can of beer, on a myth that it makes the chicken taste better? Not my idea of fun.
Why doesn’t the beer or its flavor do anything for a roasting chicken? Let’s ignore the laws of thermodynamics and other boring matters from college, for simplicity’s sake.
- When the beer can is inserted into the cavity of the chicken, the beer vapor goes up the inside of the chicken towards the neck. The steam escaping does not come in contact with most of the chicken, but rather, it goes straight up and out into the oven, never coming back down–as vapor only rises.
- The can is snugly fit into the chicken, making tight contact. The snug fit impedes any beer vapor (if there is any…see #3) from getting to any of the meat.
- Finally, water boils at 212F; but the chicken only reaches 165F if made correctly, so the beer isn’t going to turn into this “vapor” that tenderizes the meat. The internal temperature of the chicken never exceeds 165F.
Now that the fallacies of this method are…er… uncovered, you will love the way my Brined Vertical Roasted Chicken tastes. It first mandates that you brine the meat for juiciness, and when it is roasted openly in the oven, boasts a crispy exterior with an Indian flavored spice rub that makes every bite finger-licking good.
So grab a beer, (the one that was saved from an abysmal death) and have fun making this recipe, but most of all, enjoy the juiciest, tastiest chicken you’ve ever had!