Ingredients :
- 1 whole chicken;
- Any 12 oz beer can;
- Any spices of your choice, we use our favorite ones from Austria.
Directives :
- Heat the BBQ by turning on 2 out of 3 or 4 burners to high heat. Keep the remaining burners off.
- Season the chicken all over with a spice rub.
- Empty (or drink) half of the beer.
- Set the chicken on top of the beer.
- Place the chicken on a sheet tray and place it directly on the grill.
- Cook for 60-75 minutes over indirect heat or until the internal temperature reaches 165 F degrees in the thickest part of the breast.
- Rotate the pan as needed so that the chicken browns evenly.
Leftovers :
We usually make 2 beer chickens at a time, so we have enough leftovers for lunch or to make a soup.
Skin :
When you grill a beer chicken, the skin is probably the tastiest part of the chicken. Just keep in mind that it’s high in calories.
Make chicken broth for homemade soup :
- Take the carcass (bone, skin, fat, etc.), put it in a pot and pour water over it. You can also add your favorite herbs (in small amount) or vegetables.
- Bring to a boil.
- Once it’s boiling, reduce the heat and simmer for 2-3 hours
- Strain the stock in a large bowl with a fine mesh-strainer.
- Let cool (in a fridge) then scoop away the fat with a spoon.
