Beer Infused Chicken

In this recipe I use a stainless beer diffuser that the chicken sits on. I do not like to use beer can holder that use the aluminum beer can during the cooking process because aluminium is toxic to the body.

Here is a link to the one that I have. https://amzn.to/3mAE9PO

yield: 4

cook time: 1 HR 15 MINS

Ingredients

• 1 organic or naturally raised whole chicken, about 5 pounds in weight

• 1 can or bottle of craft beer

• 1/2 lemon chopped with rind removed

• 1/4 cup chopped onion (white or red)

• 3 Tbsp butter at room temperature

• 1 1/2 teaspoons salt

• 1 1/2 teaspoons pepper

• 1 teaspoon smoked paprika

• 1 teaspoon garlic powder

• 1/2 teaspoon onion powder

• 1/8 teaspoon chipotle chili powder

• 3 tablespoons olive oil

• 2 limes

Instructions 

• Preheat the oven to 375 degrees F. Place a baking dish, roasting pan or dutch oven on a baking sheet. Open the beer and pour into the stainless steel reservoir. Drink whatever doesn’t fit! :)

• Remove the giblets and any other parts of the chicken and discard or set aside for another use. If desired, wash the chicken but either way – pat it dry with paper towels.

• In a small bowl, stir together the dry spice ingredients: salt, pepper, paprika, garlic powder, onion powder and chili powder.

• Chop the onion and 1/2 lemon (without rind) and place in the cavity of the chicken.

• In another bowl, melt the butter (small pan or pot on the stove) Add the spice mix to the butter and stir together until combined and smooth. Gently lift the skin of the chicken and rub the butter all over the breasts (UNDER the skin), and in the cavity of the chicken. (about 1/2 the butter mixture under skin and in cavity and 1/2 to brush all over the chicken skin. (Use a basting brush)

• Gently sit the chicken on top of the stainless contraption which is in the roasting pan.

• Roast the chicken for about 1.5 hours or until the thermometer reads between 170 and 175. When finished, carefully remove the pans from the oven and let the chicken rest for about 15 minutes. I often like to take some of the crispy skin off before resting if you like crispy chicken skin) then cover to rest. I use kitchen tongs and my hands to gently remove the chicken from the stainless holder (it may take some wiggling)

• Poor the remaining beer and any onion or lemon that was stuffed in the chicken and pour into the roaster. Make a delicious gravy by adding gluten free flour or organic flour (sift in slowly while stirring to avoid lumps).

• Taste and add more salt and pepper if needed.

• Slice the chicken breast and arrange the legs and wings on a plate and serve with gravy. Yum!