After receiving several recommendations for beer can chicken, I decided to go with this. I had bottles of Guinness in the fridge, so I used an empty soda can rather than just using a can of beer.
1 Chicken, whole
1 Soda can, empty
2 bottles Guinness
4 Potatoes, sliced
4 Green apples, sliced
2 Yellow onions, cut into large chunks
1 Green onion, diced
Crushed red pepper, to taste
Salt & Pepper
Preheat oven to 350°F/180°C.
Check out my previous chicken post for the full cleaning/de-footing process. This time, I saved the feet in a Ziploc in the freezer to make my next chicken stock.
I got out the roasting pan from my oven, cleaned it off, and made a layer of thickly sliced potatoes, then apples, then onions. I drizzled olive oil over it all and seasoned it. I filled the soda can halfway up with Guinness, then added seasonings, including two sprigs of fresh rosemary.
After preparing the bird, I stood it upright on the can, and arranged the potatoes/apples around it to stabilize it a little, though the can did a good job (better than I expected) of holding up the chicken on its own. I drizzled it all down with olive oil, and seasoned it. After pouring the rest of the first bottle of Guinness in the roasting pan, I put the whole thing into the oven.
I checked on the chicken twice during the baking process, and added a half bottle of Guinness (from the second bottle) each time, pouring it on top of the bird.
Again, you’re supposed to insert a thermometer before serving, to make sure the bird is at 180°F/82°C, or just cut through the skin between the leg and the breast to make sure that the juices are clear and not cloudy. This chicken took about one hour to bake.
Oops! I forgot to take a photo when it came out, and didn’t remember until I had everything separated to store.