Beer can chicken

Ingredients for 2 servings:

• 1 chicken (roast chicken), fresh
• 1 can of beer (500 ml)
• Chicken seasoning
• Rosemary, ground
• 2 sprigs rosemary

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Beer Butt Chicken for kettle grill and oven

Wash the chicken thoroughly inside and out and pat dry. Season the chicken well inside and out with chicken seasoning and ground rosemary. Open the beer can and pour about 1/3 of the beer into a cup. Stick two sprigs of rosemary into the opening of the beer can, ensuring that 2/3 of them are still sticking out. Carefully place the chicken, with the large opening, on the beer can. Use a brush to brush the beer from the cup onto the chicken. Place it on the kettle grill and grill for about 50-70 minutes with the lid closed (depending on the weight). When grilling, please place an aluminum grill tray under the chicken, as meat juices and beer will escape. The chicken will also cook in the oven (180°C). Note from Chefkoch.de: In response to inquiries from concerned consumers as to whether the beer cans are even suitable for this use, the Consumer Protection Agency of North Rhine-Westphalia has asked the Federal Institute for Risk Assessment (BfR) to conduct a corresponding test. The result: The institute strongly advises against this type of preparation – the high temperatures, fat, and alcohol vapors can cause printing inks and can varnish to dissolve and decompose, leaching into the food: “It can be assumed that the heat from grilling and frying releases harmful substances from the printed exterior and the coated interior of the beer can, which then migrate into the chicken meat.” The conclusion: Those who would rather avoid the questionable “flavor” of inks and varnish should prepare “beer butt chicken” or other variations of “drunken chicken” using a special chicken roaster with a liquid container.