Beer Can Chicken

This is my favorite way to cook a whole chicken. I always make soup the next day with whatever is left. If you don't want to use beer, you can roast it in the oven and just omit the beer.  It still comes out delicious.


If you are using beer, pour out (or drink) half of a can of beer. Using a can opener, take the whole top off of the beer can. Into the beer, add 2 sprigs of fresh rosemary, a clove of garlic (you can put it in whole or smash it), a little onion (just a few pieces), the top of one stalk of celery (the leafy part is the best because it has a lot of flavor) and a small piece of carrot. 

For the rub:

2 Tablespoons Pappy's Garlic Herb Seasoning (This is my absolute favorite seasoning! It's delicious on pretty much everything! I get it at Smart and Final in a ginormous container because I use it so much! If you don't have Pappy's, you can make a mixture of 1Tbsp garlic powder, 1 tsp salt, 1 tsp pepper, 2 tsps onion powder, 1 tsp dried basil and 1 tsp dried tarragon.)
1 Teaspoon Ground Sage


I also cut a lemon in half and put it under the skin on the breast of the chicken... to give the chicken boobies....lol...

After I put the beer can in the holder, I prop the chicken and put it into a roasting pan.

Into the pan, I add:

3 cups of chicken broth
1 whole onion, diced
3 large carrots, cut into coins
3 stalks of celery, diced
3 zucchini (large cuts so they can hold up to the cooking and don't get too mushy)
4 potatoes (cut into 2 inch chunks)
5 sprigs of fresh rosemary
1 whole head of garlic (I peel it and leave them whole. Great for smashing onto french bread during the meal. :) )

The chicken broth can be increased by one more cup if it looks like it's needed.  It kinda depends on the size of your pan. You don't want the veggies completely submerged in the broth, but about halfway is good. I sprinkle the veggies with salt and pepper or with more Pappy's.

If you are cooking it on the grill, the temperature should be about 350 degrees. I cook it for 15 minutes without foil, but then make a "tent" with tinfoil for the remaining cooking time.  Usually, it takes about an hour and 15 minutes to cook.  I use a thermometer to make sure the chicken's internal temperature is 180 degrees. I turn the grill off and let it rest for about 10 minutes before cutting it. I also cut the chicken up and place it into the pan with the veggies and chicken broth.

This is a great meal to make when you have people over because it's a one pan kinda meal.  We usually serve it with french bread.

Like I mentioned before, I always make soup out of whatever is left. I will have to post that recipe next. 

In this picture, there are fewer veggies than the recipe calls for....but it gives you an idea.....sorry if the "boobies" offend anyone.