Weekends don’t count unless you spend them doing something completely pointless.
So as it goes the last few days, I got rained out again and while I was going to grill the beer can chicken I didn’t imagine for one second the long slow drizzle of rain would last given our sad weather predictions for the coast, while a perfect slow rain would be welcome at any other time under normal circumstances not really needed while our fantastic roofing team is trying to replace our 23 odd something year old roof and with that said, life goes on and with 1/3 of the roof waiting to be finished I could only curse the rain so I distracted myself with the prep work for another easy Curtis Stone recipe or two. Tonight, Beer can chicken with herb and garlic mashed potatoes just a slight departure from what dinner was supposed to be, cooked on the grill!
I haven’t made a beer can chicken in ages and tonight it was a bit of a challenge, not one can of beer, just bottles, but to avoid going out again in the rain, Michael dumped a Mike’s hard peach lemonade thing and put beer in the empty can, works for me. Delicious roasted in the oven and served with Curtis’ garlic herb mashed potatoes, and a healthy dose of pan sauce made with the roasted chicken drippings. Another season ahead chicken to roast for about an hour and 15 minutes at least that is how long my chicken roasted for at 350º turning the pan a few times for even browning. I did add a few chopped fresh rosemary and thyme leaves to the marinade as well as a few for the beer can.
I have found the best buy on fennel seeds on Amazon, too pricey for the little jars in the store…I use a lot of fennel.
3 tablespoons olive oil
3 garlic cloves, finely chopped
1 tablespoon fennel seed, coarsely crushed
2 teaspoons – 1 tablespoon crushed red pepper flakes, optional
*optional sprigs of rosemary and thyme
1 4 lb. whole chicken, patted dry my chicken was considerably smaller
1 12 oz. can of beer
In small bowl, mix oil, garlic, fennel seed, pepper flakes, 2 tsp. kosher salt, and 1 tsp. freshly ground black pepper. Rub mixture all over chicken. Cover and chill 1 hour and up to 1 day.
Prepare a covered grill for indirect heat. Preheat all burners over high heat for 20 minutes. Turn off middle burner(s) and keep both side burners on high heat. Temperature of grill should read between 375°F and 400°F.
Open beer can and pour out half of the beer. Wrap foil around sides of can and place can on heavy baking sheet. Position chicken over open beer can so that it rests upright on can. Place baking sheet over unlit side of grill. Cover grill.
Barbecue chicken, turning occasionally, for about 1 hour, or until chicken skin is golden and crisp, juices run clear, and a meat thermometer inserted into thickest part of thigh registers 165°F.
Using tongs, transfer chicken and can to carving board. While holding chicken with tongs, use oven mitt to remove can. Rest chicken, breast side up, for 10 minutes. Carve and serve.
Chicken can be marinated in spice mixture up to 1 day ahead, covered and refrigerated.
To enjoy Curtis’ garlic and herb mashed potatoes link to recipe below