Hey everybody, James Simmers,
Moraine Park Technical College,
Culinary Arts Instructor.
Tonight for supper we're having
something a little different.
We're having chicken,
which isn't that different,
of course.
But we're having
Beer Can Chicken,
which is a method of
roasting the chicken that's
going to make it taste like
those rotisserie chickens
you can get at
the grocery stores
when we're not going
through quarantine.
It's going to make it
taste just like that.
I'll give you a
few tricks on how
to do that in just
a couple of minutes.
First, you'll need, of
course, your can of beer.
And all jokes aside, it
doesn't have to be beer.
It can be a can of
anything you like.
For the beer, if you want
the beer flavor in it,
just open up a can of beer.
Pour out a little bit.
I don't care where you pour it.
No judging.
But pour out a little bit.
And then follow our next steps.
Other things you
can put in here,
you can put chicken
broth in there.
You can put saltwater
in there even.
That'll give it just a
little flavor, especially
on the inside and
the meat itself.
You can put spices,
seasonings, all
those are going to
infuse into the chicken.
I'll show you how
in just a second.
So right here we have
our fresh chicken.
And of course we have everything
sanitized and all that.
So it's just a
fresh, whole chicken.
What we're going to
do is if it does come
with the little
giblets, the little bag,
you want to take that out.
What we're going
to do then is just
make sure there's nothing
else in there, like, necks.
Sometimes there's a
gravy packet in there
or something like that.
Other than that, there's
really not much for you to do.
So what we're going to do
is we're going to take this,
and as I said, I poured
just a little bit out.
And it's a little bit
dicey to do on a video
because sometimes it wants
to tip over and stuff.
But that one seems
to be going on OK.
You want to get it
as far in as you can.
It's going to look
just kind of like this.
Let me pull that back
so you can see it.
Just kind of like that.
Now, on this pan over
here, I have another one.
And I'm going to put that
one right in next to it.
And what this does, it
helps it to keep standing.
They're kind of helping
hold each other up there.
Now next step is very simple.
Just take your
favorite seasoning,
like a rub, whatever
the case might be.
I'm actually going to turn
these around so that I
can get the breast side out.
And I'll still be able to go up.
And I know it's not out toward
you, but it's out toward me.
So just like that because I
want those to brown nicely.
There we go.
So what we're going to do is
I'm taking my favorite seasoning
mix.
And all this is, is paprika,
garlic powder, onion powder,
and some kosher salt in there.
We also like to add just a
little crushed red pepper
because we like our food kind
of spicy in the Simmer's house.
We're just going to take
this, and you can just
put it right on the top.
So what's going to happen
is as the juices release,
it's going to all just go
right down into the chicken.
So you don't have to
worry about rubbing
the whole chicken
or anything else.
We're just going to let it.
It's also going to
go into the pan,
so that when I make
a pan gravy, I'm
going to get a lot
of this flavor, too.
And that'll be really nice.
So I'm going to go ahead
and put these in the oven.
And I'll be right back.
And then, five to
10 seconds later,
you have your rotisserie
style chicken,
complete with side dishes.
Great recipe.
Seriously, it's going to take
you about an hour and a half
for the two chickens.
Because I have the other
one over there, too.
It's going to take you
about an hour and a half
in a 425 degree oven.
That oven seems really high.
That's what helps us
seal in the juices,
also helps boil the steam in
the can a little bit faster.
And also, it will give
it this nice brown color.
And you might get
a few black marks,
depends on if it hits
the other bird or not.
You might get a little
bit of a light spot
if it's too close to
the other bird as well.
Cut that time down if you
only have one bird in there.
It'll actually cook
substantially faster, probably
about 20 to 25 minutes
less for that one.
So I hope everybody
enjoyed this.
We're going to
enjoy our chicken.
We're going to cut it up.
By the way, to cut it up,
you can just pull it apart.
And don't forget to let it rest
when it comes out of the oven
as well.
Thanks so much for watching.
Stay healthy and we'll
see you very soon.
