I am going to keep it short this time 🙂
This one is always big in my health and fitness groups. Everyone is looking for ways to make chicken or turkey, and preferably have it taste good and not all dried out or boring. This chicken only uses the steam from the beer liquid to keep it moist, but it does not have beer “in” the chicken. You can really use any liquid, I have used my vertical roaster with orange juice several times. If you don’t have a vertical roaster, you need one…like ASAP. It makes such a huge difference with roasted chicken, it cooks perfectly, and you can add any liquid to the little cup. I make this recipe at least once a week to use in my meal prep…whether it be by itself with a veggie, in salad, as chicken apple salad, etc. Give it a shot! I am sure your family will love it like mine does! 🙂
2 roasting chickens
2 cans of beer
4 garlic cloves, smashed
bunch of basil leaves
bunch of thyme leaves
1 tsp dried basil
1/2 tsp black pepper
1/2 tsp salt
1/2 tsp cayenne pepper
2 Tbsp butter plus 2 extra Tbsp
1/4 cup coconut oil
Preheat oven to 350 degrees.
Move the rack in your oven to the lowest shelf, and remove any racks above it. You will need a bit of room.
Rinse your chicken with water, and dry with a paper towel.
Cut small slits in between the chicken leg and breast, right through the skin, so you can poke your finger in between the chicken breast skin and meat.
Push 1 Tbsp butter, 1 garlic clove and a few basil and thyme leaves in between the chicken breast skin and meat. Do this for each chicken breast on both chickens.
Season the outside of the chickens with the dried basil, salt, pepper and cayenne.
Your beer cans should only be 1/2 full…so you will need to pour out 1/2 the beer from each can…or drink it 🙂
In a large baking dish, place each can right side up. Then push the chicken cavity on top of the beer can (I have a photo below so you can see what I mean) Then tie the chicken legs and wings back with string.
Place the chicken in the oven.
While that is cooking, heat a small pot on medium and add the rest of the butter and coconut oil until melted.
Brush the oil/butter mixture over the chicken using a basting brush, and do this every 10 to 15 minutes.
Cook the chicken for approximately 45 minutes to 1 hour…once skin has browned and chicken has cooked through. When you run out of the butter/oil mix, use the juices in the bottom of the pan.
Remove from the oven and let cool for approximately 10 minutes, then using tongs, remove the chicken from the beer can along with the ties. I used a pot holder around the can, which made it easier.
I cut the chicken into sections as shown above.
Recipe makes 2 whole chickens and 4 servings
Each serving is less than 1 carb
*I did not count the carbs in the beer because you are not actually consuming any of the beer, you are just using it to keep the chicken moist and add a little infused flavor.