- Preparation Time:
Prep: 10 mins Cook: 1.5hrs
Chicken is one of the more commonly consumed proteins in North America. Because it’s so common, there are a ton of variations even on the simple roasting method. Do you spatchcock under high heat? Do you roast low and very slow? Do you start high and finish low? I’m sure there’s many people on forums online who advocates arguing about their favourite method. What’s my favourite , you ask? Easy… shove a beer inside the chicken! Yes, you heard me correctly. Sit the bird on a can of beer. This way the outsides can be nice and crispy during a dry roast, but all the meat is being steamed from the inside out with wonderful, flavourful beer! You literally cannot screw this up (well… unless you burn the bird). It will come out moist and juicy every time.
Now, let’s drape the gosh darn thing in bacon and make your mouth water.
1 pkg Maple Leaf Bacon
1 cup + 1 tbsp Chef Rob’s Special Rub (see below)
1 can Beer
Chef Rob’s Special Rub:
1/2 cup Brown Sugar
1/4 cup Paprika
1 tbsp Black Pepper
1 tbsp Salt
1 tbsp Chili Powder
1 tbsp Garlic Powder
1 tbsp Onion Powder
1 tsp Cayenne Pepper
1. Grab your bird and grab your rub. Rub the bird with your rub. Did you really expect me to tell you to do anything other than rub the rub. I mean, it’s called a rub for a reason. You can also rub the rub under the skin of the breasts. I did. The rub rubbed on really nicely. I’m going to stop saying rub now…
2. Grab your can of beer, pop it open and THEN take the whole lid off with a can opener. This will allow the moisture to penetrate the chicken much better. Stir in one tablespoon of your rub into the beer (sorry I had to say it again) as well. Be careful, if you stir too vigorously, the beer will foam up and spill all over the place. Ask me why I know this….
3. Sit your bird on the can of open beer. It should perch up nicely. This will allow you to drape your chicken with as many bacon strips as your little heart desires. Look! I even gave ‘er a pretty little belt!
4. Whack that bad boy in the oven at 350F. The chicken is done when the thickest part of the thigh reads 165F with an instant read thermometer. This should take about an hour and a half or two hours, depending on the size of the bird.
5. Serve that succulent meat with some grilled veg and potato salad.