Description
Juicy beer-canned chicken with golden, crackling skin. The upright roasting method uses steam from a non-alcoholic beer to lock in moisture while spices create a bold, crispy exterior.
Ingredients
4–5 lbs whole chicken
12 oz non-alcoholic beer or vegetable broth
1 tbsp garlic powder
1 tbsp paprika (smoked preferred)
1 tbsp salt (kosher or sea salt)
Instructions
Rinse chicken under cold water and pat dry with paper towels
Remove excess fat from cavity without tearing skin
Mix garlic powder, paprika, and salt in a small bowl
Gently tuck chicken wings under body and secure drumsticks with kitchen twine
Pierce non-alcoholic beer can with a chicken trussing fork
Insert beer can into chicken cavity, ensuring bottom rests flat against oven rack
Stand chicken upright in a roasting pan with cavity facing upward
Season cavity with an additional ½ tbsp salt
Place in preheated 425°F (220°C) oven and roast for 1 hour 25 minutes
Baste chicken with pan juices during the final 15-20 minutes of cooking
Let rest for 10 minutes before serving
Notes
Use chicken thighs instead of whole chicken for a simpler alternative
Vegetable broth can replace the beer can for a non-carb version
Ensure skin is fully dried before seasoning to maximize crispiness
For extra flavor, add rosemary or thyme sprigs to the cavity
Nutrition
- Serving Size: 1 chicken portion
- Calories: 600
- Sugar: 0g
- Sodium: 575mg
- Fat: 35g
- Saturated Fat: 10g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 60g
- Cholesterol: 200mg