Listen Live!
Your ad could be here!

Cookin' with Kaye

Tune in to Cookin' with Kaye Friday mornings at 8:15 AM for a new recipe every week!

Beer Can Chicken II (6/24/2011)

Beer Can Chicken II


1 whole Chicken
½ of 1 12 oz. Can beer (room temperature)
2 teaspoons minced garlic
2 teaspoons Cremer's "Rub me tender" rub
½ teaspoon cayenne pepper
Juice of 1 lemon


Rub:
4 teaspoons Cremer's Rub me tender Rub
½ lemon, sliced


Directions:


Remove giblets and the neck from chicken. Rinse with water, inside and out and pat dry. Sprinkle 4 teaspoons rub all over the chicken, inside and out. Place lemon slices in between skin and breasts. Place in the refrigerator for 5-6 hours. One-half hour before cooking, remove chicken.


Open a can of beer and discard half of it (pouring it in a glass and consuming is allowed). Let the remainder of the beer come to room temperature. Make sure to pierce two or three more holes in the top of the can of beer. When beer is at room temperature add minced garlic, 2 teaspoons Rub me tender, lemon juice, and cayenne pepper. Place chicken on top of can and insert can into cavity.


Heat oven to 375-degrees F. Place chicken, upright in a roasting pan to catch any drippings. Place in oven and bake 1 hour and 15 minutes, or until a meat thermometer reads 180-degrees F in deepest part of thigh. Remove from oven and let rest 10 minutes before carving.


Fresh whole chickens are $1.39 lb at Cremer's on Rhomberg avenue through 6-26-2011.


 


 

Do you have a recipe you'd like to share? Email it to Mike at michael.kaye@kdth.com.

 

Recipe List