Vertical roasting method results in juicy meat, crispy skin
Beer-can roast chicken, also known as “beer butt chicken” or “chicken on a throne”, is a surprisingly recent barbecue invention rather than an age-old culinary tradition.
The exact inventor remains unknown, but most food historians trace the technique to the American South, particularly Louisiana, Mississippi, Texas and Kansas.
Barbecue expert Steven Raichlen, who helped popularise the method, believes it likely originated in Louisiana.
The earliest documented recipe appeared in the Houston Chronicle in 1993, although many pitmasters believe similar versions were being cooked informally across the southern United States during the 1980s.
The original theory behind the technique was that the beer would steam inside the bird, keeping the meat moist while imparting flavour.
The upright position was also thought to allow fat to drain away while helping the skin cook more evenly.
Modern food science has challenged the first claim.
Tests have shown that the liquid inside the can often never reaches a temperature high enough to generate significant steam, and very little beer flavour actually penetrates the meat.
However, many cooks still achieve excellent results because the vertical position promotes even cooking and crisp skin.
Today, many barbecue experts recommend using a vertical roasting stand instead of an actual beer can.
The stand provides the same upright-roasting benefits without concerns about aluminium cans, internal can linings or uneven heating.
Beer-can chicken is less an ancient tradition than a piece of late-20th century American barbecue folklore.
Its real innovation may not be the beer itself, but the discovery that roasting a chicken upright allows heat to circulate more efficiently around the bird, producing juicy meat and beautifully crisp skin.
The beer simply made the technique memorable, giving barbecue enthusiasts a story to tell while standing around the grill with another can in hand.
Beer-can roast chicken
Ingredients
1.6-1.8kg whole roaster chicken
3 tbsp extra virgin olive oil
2 sprigs Italian parsley, finely minced
3 cloves garlic, grated
1 x 440ml can beer
Dry rub
1 tbsp brown sugar
1 tbsp paprika
1 tsp cayenne pepper
1 tbsp black pepper
2 tsp English mustard powder
1½ tsp salt, or to taste
Directions
Combine all the dry rub ingredients in a bowl and set aside.
Mix the parsley and garlic into the olive oil.
Drizzle the chicken with the oil mixture. Sprinkle over the dry rub and massage it thoroughly into the skin, ensuring it gets into all the nooks and crannies, including the cavity.
Using a can opener, remove the top of the beer can completely. Pour away or drink half the beer, leaving the remainder in the can.
Carefully lower the chicken onto the can so it stands upright, legs down, as though sitting on a throne.
Place the chicken on a baking tray and roast in a preheated 200°C oven for 40 minutes, or until the skin is browned, the meat is tender and the juices run clear. If the juices are still pink, continue roasting for another 10 minutes before checking again.
Remove from the oven, tent loosely with foil and allow to rest for 20 minutes before serving.
