After nearly 6000 entries on this site, this is the first recipe I’ve ever posted. I learned how to make this from James. I subsequently showed it to Theo, and she kindly typed up the complete recipe.
“There-in Lies the” Rub
- Mexican Herb mix (paprika, cumin, coriander)
- Bouquet (two springs fresh rosemary, four sprigs thyme, six sage leaves)
- Brown Sugar
- Each ingredient makes up a quarter of the whole mix.
- Add one quarter salt (or a little less if you don’t like your beer can chicken too salty.)
- Add one quarter mexican herbs.
- Add one quarter bouquet herbs.
- Add one quarter brown sugar.
- Take a picture, post to Instagram, and then mix together.
- “There-in Lies the” Rub
- Half-loaf of day-old bread
- 1 white onion
- 2 apples
- 2 big sticks of celery
- Olive oil
- Acquire a big bowl to place all the ingredients in.
- Cut bread into cubes.
- Cut onion into cubes or chunks.
- Dice apple into cubes.
- Cut celery into big pieces.
- Add a generate amount of olive oil and mix together in your bowl.
- Add five heaping table spoons of the “There in lies the rub” Rub (or whatever is left over from your Beer Can Chicken coating. More below.)
- Let sit until it’s ready to go into the oven.
DB’s BC Chicken Glove
- One five pound chicken
- One tall boy beer
- Olive oil (you’ll need lots so don’t worry if it’s cheap)
- “There in lies the rub” Rub
- Set the oven to 350 degrees.
- Empty and rinse chicken (remove any of the guts).
- Take your tall boy beer, open, remove the tab, pour one-quarter out into a glass and enjoy.
- Punch some holes around the side, high up, maybe six. This is necessary if the top gets blocked and you want to avoid a beer can chicken bomb.
- Take a cookie sheet or oven pan and cover in aluminum foil.
- One person holds the chicken by placing their hand in the orifice — just like a chicken glove.
- Generously pour olive oil over the chicken, on both sides, while the other wears the “chicken glove” and rubs it into the chicken.
- Start spooning on the rub all over.
- Let the olive oil and spices catch and drip over the pan. It will only add to the stuffing flavour later on.
- Place the tall boy in place of the glass. Mount chicken over top. If you’re lucky, the chicken’s legs will touch the surface of the pan to form a solid tripod base.
- Carefully carry the pan over to the oven–the bird may be tipsy–and put it inside.
- Add stuffing to the bottom of pan and around chicken at one hour mark (you want the stuffing to cook for about 45 minutes).
- Cook 5 pound chicken for 1.75 hours or until done. Cooking time may vary depending on the size of your chicken.
- Once ready, pull out of the oven and pierce the skin between the thigh and breast with a knife. If the juice that runs out is clear, it’s ready to eat. If it’s pink, more cooking still needs to be done.
- Take a length of aluminum foil and wrap around the standing chicken to keep the heat and moisture in for 15 minutes while it sits.
- When ready, pull the chicken off the beer can–this part is trickier than it sounds–and carve.
This meals goes nicely with beer, wine, and a beet and goat cheese salad. Appetizers should include French cheese, sausage, and artichokes dipped in mayonnaise.