Beer In The Butt Chicken Drippin Gravy Recipe 435

ROSE MARY'S BEER CAN CHICKEN & PAN GRAVY

Steps:

• 1. Preheat oven to 400 degrees F. Wash bird and discard all visible fat, & pat dry.
• 2. Mix garlic powder, salt, black pepper, paprika, dry mustard, and onion powder in a small bowl, mix together and rub liberally on the inside and outside of chicken. Spray chicken with none stick cooking spray, I use Butter flavored variety.
• 3. Pour out about 1/3 cup of beer,from can. Make a couple of extra holes in top of can to allow steam to escape, add 2-3 cloves of garlic,minced to can, and 1/2 teaspoon each of dried rosemary and thyme, or any of your favorite herbs.
• 4. Place can in an oven proof dish, and position chicken over top of can, and adjust the legs to allow chicken to sit on can without falling over. All of the drippings from chicken will fall into pan as the chicken cooks. The drippings is what you will use to make your pan gravy. Position on lowest rack in oven so chicken can stand without touching top of oven.
• 5. Allow chicken to cook at 400 degrees F for half an hour.
• 6. Then reduce temperature to 350 degrees F. and continue to cook for an additional one and a half hours, or until juices run clear when tested.
• 7. Remove from oven when done. Allow chicken to stand for 15 to 20 minutes before removing chicken from can to carve. Be careful, chicken and can are still hot.
• 8. When done pour remaining pan drippings and beer into small sauce pan, heat over medium heat till it comes to a boil, mix about 1 1/2 tablespoons flour in a small cup, stir to blend with about 1/2 cup of water, and pour into sauce pan, whisking as you go until mixture begins to thicken. Taste and add salt and pepper if needed. Serve over mashed potatoes, rice or pasta if desired. Serve with chicken
• 9. Note this chicken cooks from the inside out, and is very moist.

BEER IN THE BUTT CHICKEN & DRIPPIN GRAVY RECIPE - (4.3/5)

Steps:

• Prepare your grill for indirect heat. If you are using charcoal, put the coals on one side of the grill, leaving another side free of coals. If you are using a gas grill, fire up only half of the burners. Remove neck and giblets from cavity of chicken, if the chicken came with them. Gently get under the skin and run the under side with olive oil then rub underneath with the first 3 ingredients. Sprinkle all sides with the next 3 ingredients. Place in large zip lock bag for 1 hour or over night. Make sure the beer can is open, and only half-filled with beer (drink the other half!) If you want, you can put a sprig of thyme (or another herb like rosemary or sage) in the beer can. Lower the chicken on to the open can, so that the chicken is sitting upright, with the can in its cavity. I use a pie plate to put the chicken in to cook. I also loke to spray the chicken with butter all the way around to crisp up the skin while cooking. Place the chicken on the cool side of the grill, using the legs and beer can as a tripod to support the chicken on the grill and keep it stable. Cover the grill and walk away. Do not even check the chicken for at least an hour. After an hour, check the chicken and refresh the coals if needed (if you are using a charcoal grill). Keep checking the chicken every 15 minutes or so, until a meat thermometer inserted into the thickest part of the thigh reads 160°F - 165°F. The total cooking time will vary depending on the size of your chicken, and the internal temperature of the grill. A 4 lb chicken will usually take around 1 1/2 hours. Carefully transfer the chicken to a tray or pan. Use tongs to hold the top of the chicken. Lift the chicken, beer can still inside, and move it to a tray. Let the chicken rest for 10 minutes. Carefully lift the chicken off of the can. If it gets stuck, lay the chicken on its side, and pull out the can with tongs. When done pour remaining pan drippings and beer into small sauce pan, heat over medium heat till it comes to a boil, mix about 1 1/2 tablespoons flour in a small cup, stir to blend with about 1/2 cup of water, and pour into sauce pan, whisking as you go until mixture begins to thicken. Taste and add salt and pepper if needed. Serve over mashed potatoes, rice or pasta if desired. Serve with chicken

BEER BUTT CHICKEN

Steps:

• Preheat an outdoor grill for low heat.
• In a small skillet, melt 1/2 cup butter. Mix in 1 tablespoon garlic salt, 1 tablespoon paprika, salt, and pepper.
• Discard 1/2 the beer, leaving the remainder in the can. Add remaining butter, garlic salt, paprika, and desired amount of salt and pepper to beer can. Place can on a disposable baking sheet. Set chicken on can, inserting can into the cavity of the chicken. Baste chicken with the melted, seasoned butter.
• Place baking sheet with beer and chicken on the prepared grill. Cook over low heat for about 3 hours, or until internal temperature of chicken reaches 180 degrees F (80 degrees C).

BEER BUTT CHICKEN

Steps:

• Preheat the barbecue, or oven to 200°C/400°F/gas 6. Take your chicken out of the fridge while you make the rub.
• In a pestle and mortar, bash up the fennel and cumin seeds and mix with the paprika, brown sugar, chilli powder, and a pinch of sea salt and black pepper.
• Stir in 3 tablespoons of oil until you get a paste, then drizzle all over the chicken, inside and out, using your hands to make sure you get it into all the nooks and crannies.
• Crack open the beer, have a couple of good swigs so your can is just about half full, then lower the chicken's cavity on to the top of the can so it looks as though the chicken is sitting on the can.
• If you're using the barbecue, try to strategically move a small amount of coals to the sides rather than directly underneath the chicken, so the heat radiates around it and cooks it from all angles rather than grills it.
• Carefully sit the chicken on the bars of the barbecue or in a roasting tray on the very bottom of the oven. Cook for 1 hour 10 minutes to 1 hour 30 minutes, or until the meat pulls away from the bone and the juices run clear. If this isn't the case (all barbecues and ovens are slightly different) just cook for a bit longer.
• Once done, carefully remove the can and loosely cover the chicken with foil and a tea towel while you get some grilled veg, salad or warm breads together - but trust me, it tastes so good you won't need much else.

GARLIC HERB BEER BUTT CHICKEN

Steps:

• Rinse chickens and pat dry inside and out with paper towels. Rub skin of chickens with 1/4 cup softened butter. Mix paprika, garlic powder, and black pepper in a small bowl and sprinkle chickens with about half the seasoning mix. Reserve remaining seasonings for later step.
• Make a small hole in the skin between the breast and leg of each chicken; use your finger to loosen breast skin and push 1 or 2 cloves of garlic beneath the breast skin. Place parsley, oregano, and thyme in the cavity of each chicken. Let the chickens marinate 1 hour, or up to overnight refrigerated.
• Preheat grill for low heat and lightly oil the grate.
• Place 2 garlic cloves into each partially full can of beer and remove herbs from chicken cavities; stuff the herbs into the beer cans. Spray each chicken with cooking spray and sit the chickens up on the beer cans, inserting cans into the cavities to hold chickens upright.
• Place a large section of aluminum foil on grill; stand chickens up on the foil. Baste chickens with 1/4 cup melted butter and sprinkle with remaining seasoning mix.
• Grill chickens until an instant-read meat thermometer inserted into a thigh of each bird reads 180 degrees F (80 degrees C), about 2 hours.

ULTIMATE BEER BUTT CHICKEN BEER CAN

Steps:

• Rinse chicken well inside an out.
• Pat bird completely dry with paper towels.
• To make the rub: mix 4 tbsp paprika, 2 tsp salt, 2 tbsp black pepper, 2 tsp cayenne pepper, and 1/4 cup brown sugar in a small bowl and set it aside.
• To make glaze: mix together 1/4 cup brown sugar, 4 tbsp ketchup, 3 tsp frank's red hot sauce, 4 tbsp white vinegar, 4 tbsp beer (save remainder in can and set it aside), and 2 tbsp of the spice rub you just made in a separate bowl; set aside.
• Pour beer can out (or drink it down) until it is just a bit over half way full and then add crushed bay leaves and 1 tsp of rub to the half full can.
• Loosen the skin on the breasts, legs and thighs of your chicken.
• Massage the rub into the meat under the skin and then all over the outside of the bird's skin as well as inside the cavity.
• Place beer can in the "butt" of the bird making the bird stand upright.
• Preheat grill with all burners on high until grill is heated and ready to cook.
• You must cook indirectly; so if you have 2 burners on your grill, turn one off (for 3 burners turn 1 off, for 4 burners turn 2 off, etc.).
• Place the standing bird on the cooler or "off" burner side of the grill with the breasts facing the hot or "on side of it (you grill should remain at about 375 degrees during the entire cooking process).
• Close lid and cook for 30 minutes, then rotate bird so that the opposite side (the back) is not facing the heated side of the grill and then continue cooking with the lid closed for 30 more minutes.
• Rotate bird back to original position with breasts facing the heat and glaze the entire bird thoroughly with the pre-made glaze; continue cooking 30 more minutes until cooked, brown and slightly crisped.
• Transfer chicken carefully off of beer can and onto cutting board.
• Let rest 5-10 minutes and then carve and enjoy!

SMOOTH BEER GRAVY

Steps:

• Add the flour to the pan drippings and stir until smooth.
• Gradually add beer and chicken broth, stirring constantly until the gravy is smooth and thick.
• Adjust the consistency with the broth, if necessary.
• Add salt and pepper to taste.

BEER ONION GRAVY

Steps:

• In a sauce pan over medium heat melt the butter.
• Add the thinly sliced onions, brown sugar, salt and pepper, sage and thyme and mix well.
• Cook until the onions are translucent and are beginning to caramelize.
• Add the flour and stir to incorporate, about one minute.
• Add the beer, stir and let reduce for a couple of minutes.
• Add the beef stock, stir and let reduce.
• In about 7-10 minutes the gravy will have thickened enough. Remove from the heat and transfer to a suitable container.

CHICKEN PAN GRAVY

Steps:

• While the chicken rests, pour the pan drippings into a shallow bowl or a fat separator, leaving the onions in the pan. Using a fat separator or large spoon, skim off and discard as much of the fat as possible.
• Pour the remaining drippings and juices back into the roasting pan. Place pan over medium-high heat, and cook for about 1 minute. Add chicken stock, and raise the heat to high. Using a wooden spoon, deglaze the pan by stirring up any brown bits so that they combine with the stock; these brown bits add flavor to the gravy. Cook until the liquid is reduced by half, about 4 minutes.
• Strain into a small bowl, pressing down on the onions with the back of a spoon to extract any remaining liquid; discard the onions. Stir in butter until it is fully incorporated. Serve immediately.

BEER BUTT CHICKEN

Steps:

• 1. Preheat your grill to high, then turn down to low.
• 2. In a small sauce pan melt the butter, mix in the garlic salt, paprika, salt pepper.
• 3. Add 1/2 of the beer to the cooking can you're using and add 1/2 the butter/spice mixture to it you just made in the sauce pan. Keep the other 6 oz. of beer. (either give it to someone or use it for hair rinse, but don't throw it away...that's a waste!). Place the can in a disposable dish or some sort of dish you might toss out. It's up to you. I cleaned mine out and will use it another time.
• 4. Set the chicken on the can and push it down so the can isn't visible anymore. Baste the chicken with the rest of the melted seasoned butter. I basted every 30 minutes. This worked perfectly.
• 5. After about 2 1/2 hours test the temperature of the chicken inside. If it's at 180'F then it probably ready. If not continue on to the 3 hour mark.
• 6. Once done, bring the chicken inside and let it sit for about 15 minutes to cool down, then remove it from the can and serve.
• 7. Enjoy!

BEER CAN CHICKEN

Steps:

• Preheat grill to medium high heat (about 375 degrees F).
• In a small bowl combine the salt, brown sugar, paprika, garlic powder, onion powder, chili powder, and cayenne; set aside.
• Dry chicken very well using paper towels. Coat the chicken in olive oil. Sprinkle the entire chicken with the reserved spice rub. Place chicken over the can of beer and place in a small baking pan. You can also use a beer can chicken pan or holder instead.
• Turn off one burner on the grill and place chicken over the unlit burner. Reduce heat to medium (350 degrees F) and cook for 1 ¼-1 ½ hours or until juices run clear and a meat thermometer reads 165 degrees F when inserted in the thickest part of the breast. (Towards the end of cooking I like to crank up the heat to really crisp up the skin)
• Remove from grill and let rest for 10 minutes before carving.