Beer Butt Chicken w/ Rice Blend & Sautéed Mushrooms
Nothin’ is as Palatable as Plastered Poultry!
If you’re feeding the whole family, or preparing leftover chicken for later, beer butt chicken is a great choice! Chicken is infamous for drying out if not prepared properly. We’ve been “brainwashed” to purchase boneless, skinless chicken breast which can cost you upwards of $9.99 a pound! If you know how to shop and are willing to put in the effort, you can buy whole chickens for less than $1.00 per pound giving you more options and more bang for your buck. This recipe infuses moisture throughout the entire bird. However, many people are intimidated by cooking whole birds. I get it! I grew up on the farm butchering chickens and I have no aversion to it. (That’s a whole other story you can ask me about if you have the stomach for it!) LOL! But, if you can get over the fear, I promise you, you will be satisfied by the results. You can use the meat you want for dinner and save the rest for other applications.
Beer Butt Chicken Recipe
Ingredients
1 cup butter
2 tablespoons garlic salt
2 tablespoons paprika
1 small onion
2 celery stalks (tops & all)
salt and pepper to taste
1 (12 fluid ounce) can beer
1 (4 pound) whole chicken
Directions
Step 1: Preheat grill for low heat.
Step 2: In a small skillet, melt 1/2 cup butter. Mix in 1 tablespoon garlic salt, 1 tablespoon paprika, salt, and pepper and set aside. You will use this to baste your chicken.
Step 3: Open beer can and discard 1/2 the beer (party foul - drink that beer!), leaving the remainder in the can. Using a can opener, carefully turn back half of the top of the can and peel back (doing this will allow more moisture to infuse the chicken during the cooking process). Add remaining butter, garlic salt, paprika, and desired amount of salt and pepper to beer can.
*Laurie’s Note: You can add any combination of spices you wish to the can. If you like spicy, you can use cayenne pepper, pickled jalapeños or even curry. If you want a sweeter taste, you could add sweet mustard, honey or even maple syrup. The combinations are endless!
*Laurie’s Note #2: If you are concerned, you do NOT have to use beer even though the title of the recipe is “beer butt chicken”. You could use a can of Coke or any can of carbonated beverage. Alcohol will not completely cook out of food. Water and alcohol bind with each other, which means that as long as there is still a trace amount of water left in the food, there will be a trace amount of alcohol as well. However, the amount of remaining alcohol depends on the method and length of cooking.
Step 4: Insert onion and celery in the cavity of the chicken around the outer edges of the chicken cavity.
Step 5: Place can on a greased baking sheet (you can use a disposable foil pan if you’d like). Set chicken upright on the can, inserting can into the cavity of the chicken. Baste chicken with the melted, seasoned butter from step 2.
Step 6: Place baking sheet with beer and chicken on the prepared grill. Cook over low heat for about 3 hours, or until internal temperature of chicken reaches 180 degrees.
Step 7: Once you remove the chicken from the grill, be VERY careful removing the can from the chicken. It’s hot as hell and you can burn yourself with the contents of the can!
Step 8: Let chicken rest for 5 minutes and slice. If you want more information on slicing a whole bird (chicken or turkey), hit me up and I can advise on another blog.
Rice Blend
*Laurie’s Shopping Tip: You can choose whichever rice you like, but plain, white rice is boring! I choose Rice Select, Royal Blend of Texmati, white, brown ‘n wild & red rice. It has much more texture than white rice and definitely more flavor. I’ve found it at Hy-Vee and Wal-Mart.
Sautéed Mushroom Recipe
Ingredients
4 tablespoons butter
½ tablespoon olive oil
½ tablespoon balsamic vinegar
1 clove garlic (minced)
1/2 teaspoon garlic salt
1 pound button mushrooms
Directions
Melt butter with oil in a large skillet over medium heat. Stir in balsamic vinegar, garlic, garlic salt, and mushrooms. Sauté for 20 to 30 minutes, or until tender.
*Laurie’s Tip: You don’t HAVE to use button mushrooms. You may use any variety you wish. I also make extra sliced mushrooms and store in the refrigerator for use later in the week on burgers, in omelets, or in Philly cheesesteaks for breakfast or lunches.
